All a bit rough, no measuring was done. A whatever’s-in-the-fridge recipe …
I’m going to adjust this recipe after the fact – as it was a made up one, I found the juices to be a bit too runny for me, so in the recipe, I think that if the potatoes and onions are coated in flour first before layering, that will be enough to slightly thicken the sauce …
About 8 medium sized potatoes, peeled & thickly sliced
Half a fennel bulb, trimmed and sliced
One large white onion, peeled, halved and sliced
About 1 tablespoon flour
3 leeks – sliced
3 italian pork sausages (fresh) skinned and broken up
Big handful of fresh parsley, finely chopped
One ball of mozzarella, sliced
Grated hard cheese, like Parmigiano or grana padano
About 400ml chicken stock
Seasoning (I had some Cajun type seasoning – but if you want to keep it ‘traditional’, a little salt (stock is usually salty) and freshly ground pepper.)
What to do …
Heat the oven to 180°c or equivalent.
In a couple of bowls, put the onions in one and the potatoes in the other, sprinkle each bowl with flour and coat the onions & potatoes.
In a casserole dish or oven proof dish of some kind, start with a layer of the onion, then potato, then fennel, then sausage pieces. Sprinkle some parsley over. Repeat the layers, finish with a layer of potato. Pour the hot chicken stock all over. Place the mozzarella slices on top, sprinkle the grated cheese and any parsley left over. Season.
Either put the lid on the casserole or cover tightly with double tin foil. Put in the middle of the oven for about an hour or so – Mine was in for 1 hr 15 mins. Uncover and either pop back in the oven again for 5 minutes, like I did, or you could put it under the grill to finish off.
Wait for a few minutes before eating – it will be BOILING!
It was really tasty and just right for this chilly evening – proper comfort food and no other side dishes needed! A one pot meal.