This recipe adds layers of sliced tomato and asparagus to add texture and a Spring twist to the gratin. Served with barbequed beef sausages and wholegrain mustard.

40 Minutes. A fantastic Spring dinner. Gluten free.

Serves 2.


4x 100g good quality gluten free thick beef sausages
400g chat potatoes
1 bunch asparagus
1/2 cup grated tasty cheese
2 tomatoes
3 sprigs thyme
1/2 cup full cream milk
30g butter
wholegrain mustard

Preheat oven & make gratin
Preheat oven to 200ºc. Very thinly slice the potatoes, (use a mandolin if you have one). Thinly slice the tomatoes. Remove leaves of thyme. Remove woody ends of asparagus and cut in half lengthways.

Take a small baking dish. Make a single layer of potatoes, top with half the asparagus then a layer of half the tomatoes. Sprinkle with half the thyme leaves. Repeat once more then finish with a layer of potatoes.

Pour over milk and top with thin shaves of butter. Sprinkle over the cheese, remaining thyme leaves and season with salt and pepper. Place in oven for 30 minutes.

Cook sausages
Bring a lightly oiled BBQ or fry pan to medium heat. Add the sausages and cook, turning occasionally for 8 - 10 minutes. 

To serve
Use a spatula to cut and serve gratin. Plate with sausages and wholegrain mustard.

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February 01, 2017 by Timothy Ryder
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