serves
4
prep
10 minutes
cook
1 hour
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
1
hour
difficulty
Easy
level
Stream free On Demand
The Cook Up with Adam Liaw
series • Cooking
PG
series • Cooking
PG
Ingredients
- 1 kg washed potatoes
- 1 onion, quartered
- 5 garlic cloves, unpeeled
- 6 good-quality beef sausages
- 2 tbsp (40 ml) vegetable oil
- 50 g unsalted butter
- 60 g plain flour
- 3 cups (750 ml) milk
- 1 tsp vegetable stock powder
- 2 cups frozen peas
- Salt, to season
- 2 cups shredded cheese
Instructions
- Place the potatoes in a microwave safe bowl, microwave for 10 minutes, then allow to cool. Preheat the oven to 180˚C fan-forced (200˚C conventional).
- Roughly chop the potatoes, then add to a large baking dish with the onion and skin-on garlic cloves. Roughly chop the sausages and nestle them around the potatoes. Drizzle with the oil, then bake for 30 minutes.
- Meanwhile, melt the butter in a small saucepan over medium heat, then whisk in the flour. Gradually add the milk, stirring well between additions, to create a smooth béchamel sauce. Stir through the vegetable stock powder.
- Remove the baking dish from the oven and squeeze the roasted garlic out from its skins. Add the frozen peas to the tray, season very well with salt, then pour the béchamel sauce over everything. Sprinkle with the shredded cheese, then bake for a further 20 minutes, or until golden-brown.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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The Cook Up with Adam Liaw
