Sausage, Potato And Pea Gratin - cooking recipe

Ingredients

None None Sausage, Potato and Pea Gratin
1/3 cup breadcrumbs
1 tbsp olive oil
4 None thin beef sausages
1 None small leek, trimmed, washed, sliced
2 None potatoes, par-cooked, thinly sliced
3 oz frozen peas
1 1/4 cups 2% milk
1 None small onion, quartered
1 None bay leaf
3 tbsp butter
2 tbsp flour
1 pinch ground nutmeg
1.5 oz grated cheese

Preparation

Preheat oven to 350\u00b0F. Lightly grease 4 - 8.5oz ramekins. Sprinkle each evenly with breadcrumbs.
Heat oil in a large frying pan over medium heat. Cook sausages for 8-10 mins, turning, until browned. Set aside and slice. Add leek and cook for 2-3 mins, until tender. Set aside.
Layer potatoes, sausage, leek and peas in prepared ramekins. Season. Arrange ramekins in a baking dish.
Meanwhile, for the bechamel sauce, bring milk, onion and bay leaf to a boil. Remove from heat. Let infuse 5-10 mins then strain. Melt butter over medium heat. Add flour and cook, stirring, for 1 min. Gradually whisk in infused milk until smooth. Cook, stirring constantly, until thickened. Reduce heat and simmer for 3 mins. Add nutmeg and season.
Distribute bechamel between ramekins. Sprinkle with cheese and bake for 20-25 mins, until potatoes are cooked through and top is golden. Let cool for 5 mins before serving.