Smarter than your average snags and spuds dinner, this jazzed-up version features our super-tasty pork sausages, scalloped potatoes in a creamy sauce, and a side of green beans and baby spinach topped with toasted almonds.
Always refer to the product label for the most accurate ingredient and allergen information.
light thickened cream(ContainsMilk)
grated Parmesan cheese(ContainsMilk)
flaked almonds(ContainsTree NutsMay be presentGluten, Milk, Peanuts, Sesame, Soy)
classic pork sausages(ContainsSulphitesMay be presentSoy)
baby spinach leaves
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of salted water to the boil. Cut the potato (unpeeled) into 0.5cm-thick slices. Finely chop the garlic (or use a garlic press). When the water is boiling, add the potato and cook until just tender, 3-4 minutes. Drain.
In a small baking dish, combine the light thickened cream, 1/2 the garlic, a pinch of salt and pepper and crumbled chicken stock (1 cube for 2 people / 2 cubes for 4 people). Add the potato slices and arrange so they sit flat, gently shaking the dish to cover with the cream mixture. Sprinkle with the grated Parmesan cheese and season with pepper. Cover the dish with foil, then bake on the middle shelf until the potato has softened, 15 minutes. Remove the foil, then bake until golden and the centre can be easily pierced with a knife, 10 minutes.
While the scalloped potatoes are baking, trim the green beans. Heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl.
Return the frying pan to a medium-high heat with a drizzle of olive oil. When the pan is hot, add the classic pork sausages and cook, turning, until browned, 8-10 minutes. Transfer the sausages to an oven tray lined with baking paper and bake until cooked through, 10-15 minutes.
When the potato and sausages have 5 minutes cook time remaining, return the frying pan to a medium-high heat with the butter (if using) and a small drizzle of olive oil. Add the green beans and a splash of water and cook until tender, 3-4 minutes. Add the baby spinach leaves and cook, stirring, until wilted, 1-2 minutes. Add the remaining garlic and cook until fragrant, 1 minute. Season to taste with salt and pepper.
TIP: Add the spinach in batches if it doesn't fit in your pan in one go! It will decrease in size a lot once wilted.
Divide the scalloped potatoes, sausages and green veggies between plates. Sprinkle the almonds over the veggies.