Sausage and Potato Bake with Mustard and Onions

Preheat your oven to 200°C (390°F). Peel potatoes and slice into 5mm rounds. Slice onions into half-moons. Slice sausages into 2cm rounds. Mince the garlic.

Grate the cheddar cheese. Chop the parsley finely.

In a large cast-iron skillet or ovenproof frying pan, melt 2 tbsp butter over medium-high heat. Add the sausage rounds in a single layer and brown on each side, about 3 minutes per side. Remove to a plate and set aside.

In the same pan with the rendered fat, add the sliced onions and cook over medium heat, stirring occasionally, until deeply golden and softened, about 10 minutes. Add the minced garlic and cook 1 minute more.

Layer half of the potato slices in the skillet, overlapping slightly. Season with a pinch of salt and pepper.

Spread the caramelized onions over the potatoes. Nestle the browned sausage pieces evenly across the top.

Arrange the remaining potato slices in an overlapping layer on top. Season with remaining salt and pepper.

In a small saucepan, heat 1 tbsp butter until foaming. Whisk in the mustard, then pour in the chicken broth and heavy cream. Bring to a gentle simmer and cook 2 minutes until slightly thickened.

Pour the mustard cream sauce evenly over the assembled bake, letting it seep down through the layers.

Scatter the grated cheddar cheese over the top in an even layer.

Transfer to the oven and bake 25-30 minutes until the potatoes are tender when pierced with a knife and the top is golden and bubbling.

Remove from the oven and let rest 5 minutes—this allows the sauce to settle and the layers to set. Scatter the chopped parsley over the top and serve directly from the skillet.