1 pack of sausages (meat or veggie/vegan)
500g sweet potatoes, peeled and sliced into 1cm thick rounds
200g any other root vegetables you have at home, peeled and cut into even-sized
slices or chunks e.g. turnip, parsnip, celeriac, carrots
2 onions, sliced
2-3 fresh sage leaves, finely chopped (or 1 tsp dried sage, or thyme)
300ml vegetable stock
250ml double cream
1 - 2 tbsp grainy, french or English mustard (optional)
75g Parmesan, Pecorino or other hard cheese like Manchego, grated
handful of breadcrumbs
salt and freshly ground black pepper
In a large mixing bowl combine all the vegetables including onions.
In a large oven-proof dish layer half the mixed vegetables.
Pour over the vegetable stock, scatter the fresh herbs and ‘dot’ a few teaspoons of mustard on top.
Repeat with the second half of the onions and vegetables. Pour over the cream to coat the top layer of vegetables.
Mix the breadcrumbs and grated cheese together in a small bow, and season with salt and black pepper.
Scatter on top of the dish and place in a preheated oven (190c / 170c fan) for 50 minutes, or until the vegetables are tender and the top is golden. You can cover the dish with some tinfoil for the first half of the cooking time to stop the top from over-browning.
If you have space in your oven, place the sausages in an oven-proof dish and cook for the remaining 20 minutes of the gratin’s cooking time. Alternatively, fry or grill whilst the gratin is cooking.
Serve the sausages and gratin together. The leftovers will keep in the fridge for 2-3 days and can easily be reheated in the oven or microwave.