This is a layered casserole of potatoes, crisped leek and onion sausage, and onions in a wine sauce, topped with Gruyère.

Ingredients

• 3 medium potatoes
• 2 leek & onion sausages from Sobeys (casings removed)
• 1 large onion, sliced pole-to-pole
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 tablespoons all-purpose flour
• 2 cups chicken broth
• ½ cup dry white wine
• 1–2 cups frozen peas and carrots
• 1 to 1½ cups grated Gruyère cheese
• Salt and pepper, to taste
• Chopped fresh parsley, for garnish

Prep

1. Steam potatoes until just fork-tender. Cool slightly, then slice into ¼-inch rounds. Set aside.
2. Preheat oven to 350°F.
3. In a skillet over medium heat, brown sausage meat (removed from casings), breaking it apart, until well browned and slightly crisp. Remove and set aside.
4. In the same pan, lower heat and add sliced onion and cook slowly until soft and lightly golden.
5. Once onions are lightly caramelized, add flour and cook for 1 minute.
6. Gradually stir in chicken broth and white wine. Simmer until slightly thickened. Season with salt and pepper to taste.

Assembly

1. While onions are cooking, use the microwave to melt butter in the bottom of an 8×10 casserole pan (I use my Staub). Drizzle with a little olive oil.
2. Layer in this order:
   • Potato slices
   • Crisped sausage
   • Peas and carrots
   • Then, spoon creamy onion sauce evenly over top
3. Finish with grated Gruyère.
4. Bake for 20 minutes, until hot through and cheese is melted and golden (watch carefully so it doesn’t overbrown). Everything is cooked before it goes in except the frozen vegetable so you are effectively warming it through.
5. Garnish with chopped parsley and serve warm.

Notes / Options

• consider thinning the sauce by reducing flour and increasing wine, adding thyme to the onions. Stir in 2-3 teaspoons Dijon into the sauce.
• swap peas and carrots for sliced leeks and mushrooms