Preparation
- Preheat the oven to 190°C, fan 170°C, gas 5.
- Peel and thinly slice the potatoes and place in a large saucepan with the milk, 150ml water and the salt. Thinly slice 1 onion and add to the pan, along with the garlic, crushed. Bring to the boil, stirring, then simmer briskly for 8-10 minutes until the potatoes are almost tender but not falling apart. The potatoes will release starch, thickening the milk mixture to make a creamy sauce.
- Check the seasoning, adjusting to taste, then tip into a baking dish and add the sausages on top for richness. Bake for 25 minutes until the sausages are golden brown and the gratin is bubbling.
- Meanwhile, thinly slice the other 3 onions. Heat the oil in a frying pan and gently fry the onions with some seasoning, stirring occasionally, until caramelised.
- Shred the cabbage and boil in salted water with the peas for 3-4 minutes until tender, then drain.
- Serve the potato gratin and sausages with the vegetables for colour, with the caramelised onions spooned over the sausages to add sweetness.
Nutritional information per serving. Portion size 863g.