Gratin potatoes, sausages and cevalas

That sounds like a hearty and delicious meal! A gratin of potatoes with sausages and cevalas (which I assume are a type of sausage, possibly from a Balkan or Mediterranean origin) would be a wonderful combination of creamy, savory, and flavorful ingredients.

Here’s a recipe to combine those elements into a comforting dish.

Gratin Potatoes, Sausages, and Cevalas

Ingredients:

• For the Gratin:
  • 2 lbs (900g) potatoes (Yukon Gold or Russet work well), peeled and sliced thinly (about 1/8 inch thick)
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) whole milk
  • 2 tbsp unsalted butter
  • 2 cloves garlic, minced
  • 1 cup (100g) grated Gruyère or cheddar cheese (optional, for extra flavor)
  • 1/4 tsp ground nutmeg
  • Salt and black pepper to taste
  • 1/2 cup (50g) grated Parmesan cheese (for topping)
  • Fresh thyme or rosemary (optional, for garnish)
• For the Sausages and Cevalas:
  • 2-3 sausages of your choice (Italian sausage, bratwurst, or any preferred variety), sliced into 1-inch pieces
  • 2-3 cevalas (or substitute with your favorite type of sausage if you’re not familiar with cevalas), sliced
  • 1 small onion, chopped
  • 1 tbsp olive oil (for cooking the sausages)
  • 1 bell pepper (optional, for extra flavor), sliced
  • 1/2 tsp smoked paprika (optional, for a smoky flavor)
  • 1 tbsp fresh parsley, chopped (for garnish)

Directions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C). Grease a large baking dish (9×13 inches or similar) with butter or cooking spray.
2. Cook the Sausages and Cevalas:
   • In a large skillet, heat the olive oil over medium heat. Add the sliced sausages and cevalas to the pan and cook for about 5-7 minutes, turning occasionally, until browned and cooked through.
   • Remove the sausages from the pan and set them aside.
   • In the same pan, add the chopped onion and bell pepper (if using). Sauté for 3-4 minutes until softened. Add the paprika and stir. Remove from heat and set aside.
3. Prepare the Gratin:
   • In a medium saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
   • Add the heavy cream and milk to the pan, followed by the nutmeg, salt, and pepper. Stir and bring the mixture to a gentle simmer, then remove from the heat.
   • Layer the sliced potatoes in the prepared baking dish. If desired, sprinkle a bit of cheese (Gruyère or cheddar) between layers of potatoes for extra richness.
   • Once the potatoes are layered, pour the cream mixture evenly over the top. Press down gently on the potatoes to ensure they’re coated in the liquid.
   • Sprinkle the grated Parmesan cheese on top for a golden crust.
4. Assemble the Dish:
   • Gently mix the cooked sausages, cevalas, sautéed onions, and bell pepper with the potato mixture in the baking dish. Distribute them evenly through the layers of potatoes.
5. Bake the Gratin:
   • Cover the baking dish with foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 20-30 minutes until the potatoes are tender and the top is golden and crispy. You can test the potatoes by piercing them with a fork—they should be soft and easily pierced.
6. Garnish and Serve:
   • Once out of the oven, let the gratin rest for 5 minutes before serving. Garnish with fresh thyme, rosemary, or chopped parsley.
7. Serve:
   • Serve this hearty gratin with a fresh salad or roasted vegetables for a complete meal.

Tips:

• Cheese Options: Gruyère, cheddar, or even a bit of mozzarella can give your gratin a rich, gooey texture.
• Sausage Variations: You can adjust the type of sausage based on your preferences—spicy sausage or smoked varieties will add a great depth of flavor.
• Add-ins: Feel free to add vegetables like mushrooms or spinach for a bit more color and texture.

This dish is warm, comforting, and packed with flavor—perfect for a cozy meal! Would you want to adjust anything like adding some extra herbs or spices, or is this the vibe you were going for?