Creamy Potato and Sausage Bake with Butter and Chives

Preheat your oven to 190°C (375°F). Lightly grease a large baking dish with a little butter.

Slice the potatoes into rounds about 5mm thick — not too thin, or they will fall apart. Place them in a bowl of cold water to prevent browning.

Cut the sausage into 1cm rounds and set aside.

In a medium saucepan over medium heat, melt the butter until it foams gently. Add the diced onion with a pinch of salt.

Cook the onion slowly, stirring with your wooden spoon, until it becomes soft and golden — about 8 minutes. Do not rush this step, babcia says patience makes sweet onions.

Add the minced garlic and cook for another minute until it smells wonderful, but not brown.

Pour in the heavy cream and bring everything to a gentle simmer. Stir in half the cheddar cheese, the salt, and the black pepper. Let it melt into a creamy sauce, then remove from heat.

Drain the potatoes and pat them dry with a clean towel. Arrange a single layer of potato slices in the bottom of your prepared baking dish, overlapping them slightly like little soldiers.

Scatter half of the sausage rounds over the potatoes. Season lightly with a pinch of salt and pepper.

Add another layer of potatoes, then the remaining sausage. Finish with a final layer of potatoes on top — press everything down gently with the palm of your hand.

Pour the warm cream sauce over the entire dish, making sure it seeps down between the layers. Scatter the remaining cheddar cheese over the top.

Cover tightly with aluminum foil and slide it into the oven. Bake for 40 minutes — the potatoes need time to steam and soften.

Remove the foil and return to the oven for another 20 to 25 minutes, until the top turns golden and bubbly and a fork slides easily through the potatoes.

Remove from the oven and let it rest for 5 minutes — just enough time to set and catch your breath.

Shower generously with fresh chives and serve in the dish. A dollop of sour cream on the side would not be amiss, though it is optional.