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1
Heat oven to 325u00b0F.
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2
Heat a nonstick fry pan.
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3
Add the sausages and gently fry for about 10 minutes, until almost cooked through and golden brown.
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4
Remove from the pan and slice into three, lengthwise on the diagonal.
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5
Heat the frying pan once more.
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6
Add half the butter, and when melted add the onions.
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7
Cook gently for 10 minutes until soft and translucent.
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8
Remove from the pan and set aside.
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9
Add the bacon lardons to the pan and cook over a high heat for 3 to 4 minutes until golden and crispy.
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10
Remove and drain on paper towel.
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11
Add the cabbage and 2 TBS water.
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12
Quickly cook for 2 to 3 minutes until the cabbage is just beginning to wilt.
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13
Drain off any fat, remove from the pan and set aside.
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14
Grease a large gratin dish with 1 oz. of the butter.
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15
Place a layer of sliced potatoes in the bottom of the dish.
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16
Season with salt, freshly ground black pepper and a sprinkling of the thyme.
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17
Top with a layer of sliced sausages, then a layer of onion.
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18
Spoon over the cooked cabbage and bacon.
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19
Top with another layer of potato, season again as before, then add another layer of sausage, then onion and finally sliced potato.
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20
Season again with the salt, pepper and thyme.
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21
Gently heat the cream, stock and bay leaves until almost boiling.
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22
*DON'T BOIL! Pour over the sausage and potato pie, just to cover the top layer of potatoes.
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23
Dot with the remaining butter and cover with foil.
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24
Place on a baking sheet and bake in the oven for 1 3/4 hours.
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25
Remove foil, increase oven temp to 400u00b0F and bake for a further 15 minutes until golden.
