Potato, Sausage and Parmesan Cheese Bake


Potato, Sausage and Parmesan Cheese Bake

Potato Sausage and Parmesan Cheese Bake
Potato Sausage and Parmesan Cheese Bake

"This potato, sausage and parmesan cheese bake is a comfort food that you would want to eat again and again, it’s truly delicious and you can prepare it in a short flash. With only so little ingredients it is amazing what you can do, right? It is so fun to open the fridge, see what the garden has to offer and make a quick decision. We just arrived back from a nice holiday and the fridge did not have a great deal to offer, garden had some nice potatoes, so this is how this meal was created. Simple but delicious, with just five ingredients. It is not bad at all, time but also taste wise."

NotesThis dish is just wonderful and you could use any kind of sausages, whether that is bangers, bratwurst, frankfurters, kielbasa, pepperoni or even chorizo. I have used some French saucisses which we bought from France last time we were there.
This recipe will go very well with any type of meat, bacon, gammon or simply with no meat at all making a nice vegetarian dish.
The parmesan cheese can also be substituted for any cheddar or mozarella cheese or any one you fancy or have.
Enjoy this wonderful and tasty recipe.


Preparation Time5 min

Cooking Time40 min


  • 600 g new potatoes
  • 400 g sausages
  • 150 ml double cream or full fat creme fraiche
  • 100 g parmesan cheese
  • 2-3 cloves garlic finely grated
  • 7-8 springs parsley chopped to garnish
  • 1/2 tsp Salt
  1. Place a saucepan with a litre of water on fire. Add salt and bring to boil.

  2. Meanwhile, wash thoroughly the potatoes and cut into halves or quarters depending on how big they are.

  3. Put the potatoes in the water and boil for 5-6 minutes.

  4. Shallow fry the sausages for a few minutes until they release most of the fat. To make this easier make sure your crust open their skin so their fat world gets released a lot easier.

  5. In a bowl mix the crème fraîche or double cream with the garlic and freshly ground pepper as well as half of the parsley.

  6. When the potatoes are ready, mix them with the double cream mix. Put them into the baking tray/dish.

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