Ingredients
4 large potatoes (sliced thinly with equal thickness)
Half a yellow onion (diced)
2 pineapple sausages (sliced)
200ml double cream
100ml soup stock (mine's home made but canned ones would do)
1teaspoon of dried thyme and rosemary, coriander and cumin powder
Some cracked pepper and salt of you like
Shredded mozerella and cheddar cheese
Method
Preheat oven to 190deg C (fan forced) or 200deg C.
Butter/olive oil the sides of the casserole dish
Toss sliced potatoes with the herbs to coat evenly
Layer potatoes neatly in dish
Scatter diced onions on the potatoes
Lay sliced sausages on top of everything
Mix cream and stock and stir evenly, add salt and pepper to taste
Pour mixture into casserole dish
Cover dish with foil and bake for 35min
Let dish rest in oven for a few minutes
Take dish out of the oven
Remove the foil and scatter shredded cheese mix onto the dish evenly
Be careful not to scald your fingers
Return dish to oven and bake for another 12min or till cheese turns golden brown
Let dish rest in the oven till the liquids stop bubbling
Remove from the oven and serve it to hungry campers at home~!