Name: Sausage Gratin with Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Ingredients: 1 pcs onion; 2 cloves garlic; 3 dl heavy cream; 1 tbsp neutral oil; 8 pcs grilling sausage; 500 g boiled potato; 3 pcs spring onion; 100 g sugar snap pea; 150 g grated cheese; 2 stick flat-leaf parsley

UntrainedChef

Tips from the kitchen

Slice the sausages and potatoes about the same thickness so everything heats through at the same rate. Too-thick potato slices stay cold in the middle while the cheese is already browning.
Cold boiled potatoes from the fridge slice cleaner than warm ones. They hold together instead of crumbling, so save yourself the mess and use leftovers straight from the day before.
Cook the onion and garlic on medium, not high. You want them soft and clear, not browned. Once they catch color they turn bitter and that comes through in the cream.
Add the sugar snap peas raw to the dish. They only need the 20 to 25 minutes in the oven and keep a bit of bite that way. No need to blanch them first.
Watch the top toward the end. When the cheese is golden and the cream is bubbling at the edges, it's done. If the cheese browns too fast, lay a sheet of foil over loosely.

Ways to vary it

Swap the grilling sausages for chorizo if you want a bit of heat and paprika running through the cream.
A spoonful of Dijon stirred into the cream is a nice option if you like a sharper edge to the sauce.
Cheddar gives a stronger flavor on top, but a milder Gouda or Jarlsberg works well if you're feeding kids who don't love anything too tangy.

Storage & leftovers

Keeps in the fridge for up to three days in a covered dish. It doesn't freeze well since the cream and potatoes go grainy and watery once thawed. Reheat covered in the oven at 180 °C for about 15 minutes, or a portion in the microwave if you're in a hurry.

What to serve with it

A simple green salad with a sharp vinaigrette cuts through the cream nicely. Some crusty bread on the side is good for mopping up the sauce.

By Untrained ChefPublished 2 June 2026 · Updated 11 July 2026

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