2 tbsp olive oil or avocado oil
pack of 10 sausages
1 bulb of fennel, halved and sliced
1 red onion, sliced
2 yellow peppers, sliced
1 stick of celery, chopped
2 fat cloves of garlic, sliced
250ml red wine
1 tbsp tomato purée
1 tbsp balsamic vinegar
1 tbsp cornflour mixed with a little water
450g potatoes, peeled and thinly sliced
50g grated Gruyère cheese
- Heat the oven to 190°C. Heat 1 tbsp oil in a casserole dish and brown the sausages all over. Remove to a plate. Cook the fennel in the casserole dish with a splash of water until softened, then add to the sausages.
- Add the remaining oil and cook the onion, pepper, celery and garlic for 5 to 10 min until soft. Pour in the wine and bubble up for 2 min. Stir in the tomato purée, balsamic and cornflour. Return the sausages and fennel.
- Arrange the potatoes on top of the sausages in a single layer. Cover with oiled foil (oil side down, so it doesn’t stick to the potato slices) and bake in the oven for 30 min. Remove the foil, top the potatoes with cheese and bake for a further 15 to 20 min until golden brown.