Summary

Ingredients

• 2 kg potato (s)
• 750 g meat sausae (Lyoner)
• 3 large onion (s)
• 1 clove garlic
• 0.5 liter ½ milk
• 250 g cream
• 250 g sour cream or crème fraîche
• 3 tablespoon mustard, grainy
• 250 g cheese, rated, e.. Emmentaler or Gouda
• Butter, for the mold

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Instructions

1. Peel and wash the potatoes and cut them raw into thin slices. Also cut the Lyoner into slices. Grease the baking dish (approx 40 cm) with butter. Layer the potatoes and Lyoner in the shape of a roof tile.
2. Peel and dice the onions and garlic. Sauté in a saucepan with a little butter. Then add the cream, milk and sour cream and bring to the boil. Season to taste with mustard and salt and pepper. The sauce shouldn`t cook for long now, otherwise the mustard will lose its taste. Pour the sauce over the potato Lyon slices. If possible, these should be completely covered. Bake for about 50 minutes at 175 degrees lower / upper heat or 150 degrees convection. Then sprinkle with the grated cheese and bake for another 25 minutes.
3. A large bowl of mixed salad tastes good with it.