Baked kipfler potatoes with pork sausage
serves
6
"For the meat, choose a coarse pork sausage of any flavour – fennel sausages work great. Ask your butcher for some sausage mince, or buy sausages and cut them along the skin and remove the meat. A 30cm x 20cm tray around 2-3cm high is best for this dish, but any size will do." - Marcus Papadopoulo
This recipe is by Marcus Papadopoulo
Ingredients (9)
- Room temperature butter, to brush
- 1 onion, thinly sliced
- 1 leek, trimmed, thinly sliced
- 1 tsp brown mustard seeds
- 1 x 120g pork sausage, meat crumbled
- 1 1/4 cups (100g) finely grated parmesan
- 1 tbs white vinegar
- 500g kipfler potatoes (see note), thinly sliced widthways on a mandoline
- 350ml pure (thin) cream
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Brush base and sides of a 30cm x 20cm, 3cm-deep ovenproof dish with butter. Add onion and leek and spread evenly over base. Scatter with mustard seeds, half the sausage meat and 1 cup (80g) parmesan and drizzle with vinegar.
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2.Preheat oven to 200°C/180°C fan-forced.
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3.Evenly layer potato, slightly overlapping in rows over meat and parmesan mixture, ensuring it covers the entire top. Pour over the cream and season to taste. Cover with baking paper, then foil, and bake for 55 minutes-1 hour, until potato is tender.
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4.Scatter over remaining sausage and parmesan and season to taste. Bake for a further 15-20 minutes, until top is golden. Stand for 10-15 minutes before serving.
Recipe Notes
We use Jerusalem artichoke instead of kipfler potatoes at home, so if you can get your hands on them, they are perfect as well. Cooking time will be shorter. They are hearty and have a gentle sweetness that is worth seeking out.
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