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Ingredients

1kg potatoes (such as pontiac or desiree), cut into 1cm-thick chips
3/4 cup grated Gruyere cheese, mixed with 1/4 cup grated parmesan
1 cup (250ml) thickened cream
2 teaspoons chopped thyme leaves
1 tablespoon Dijon mustard
1/2 teaspoon ground nutmeg
1 tablespoon olive oil
600g good-quality chipolata sausages
250g (1 punnet) cherry tomatoes
Onion marmalade or chutney, to serve
Small basil leaves, to serve

Method

Step 1 Preheat oven to 200°C. Grease a 23cm springform cake pan. Cover outside of pan with a layer of foil to prevent seepage.
Step 2 Spread 3 layers of potato and cheeses in pan. Mix cream, thyme, mustard, nutmeg, salt and pepper. Pour over potatoes, cover with foil and bake for 20 minutes. Uncover and bake for a further 20 minutes or until golden brown and tender.
Step 3 Meanwhile, heat oil in a large frypan on medium heat. Cook sausages, turning, for 4-5 minutes until browned. Add tomatoes and cook for 5 minutes or until wilted and sausages are cooked through.
Step 4 Run a knife around rim of rosti pan, then unclip and slide rosti onto a board. Cut into wedges and serve with sausages, tomatoes, onion marmalade and basil.

Sausages with potato rosti bake

How to make Sausages with potato rosti bake

Ingredients

Method