Potato Gratin with Leeks, Sausage and Cheddar

Preheat the oven to 180°C (350°F). Slice 200 gr Potatoes into thin rounds, slice 75 gr Pork Sausage into rounds, slice 50 gr Leek thinly, mince ³/₄ clove Garlic, strip the leaves from 1 gr Fresh Thyme, and grate 40 gr Cheddar cheese.

Sear the sliced 75 gr Pork Sausage in a skillet over medium heat for 5 minutes until browned, then transfer to a plate.

Melt 1 ¹/₄ tsp Butter in the same skillet and sauté 50 gr Leek for 6 minutes until tender, then stir in ³/₄ clove Garlic and cook for 1 minute.

In a small saucepan, warm 65 ml Dairy Cooking Cream, 25 ml Milk, ³/₄ tsp Dijon Mustard, 1 gr Fresh Thyme, ¹/₂ tsp Ground Nutmeg, ¹/₂ tsp Black Pepper - Powder, ¹/₂ tsp Table salt, and 13.2 gr Cheddar cheese over low heat until the cheese melts smoothly.

Grease a small baking dish with ¹/₂ tsp Butter, arrange alternating layers of the sliced 200 gr Potatoes, sautéed 50 gr Leek, and browned 75 gr Pork Sausage, then pour the warm cream mixture evenly over the top.

Cover the dish tightly with foil and bake at 180°C (350°F) for 40 minutes until the potatoes are tender.

Remove the foil, scatter the remaining grated 26.8 gr Cheddar cheese across the surface, and bake uncovered for 15 minutes until bubbly and golden brown.

Rest the gratin for 10 minutes at room temperature before slicing and serving.