Smoked Sausage with Cheesy Potato Gratin

Melt the butter in a saucepan over medium heat, then add in the flour and stir until it forms a ball. Gradually pour in the milk and the cream and whisk until smooth, then stir in the cheese. Add a pinch of grated nutmeg as preferred, then season to taste with salt and pepper.

Transfer the potato rounds to an oven dish, overlapping them slightly, then pour over the cheese sauce. Bake in the oven for 18 - 22 minutes.

Did you know... potatoes are very healthy; besides being a good source of fibre and complex carbohydrates, they're also rich in potassium and high in vitamins C, B6 and B11.

Boil plenty of water for the Brussels sprouts in the same pot or saucepan you used for the potatoes. Remove and discard the tough base and the outer leaves of the sprouts, then cook them for 6 - 8 minutes, covered. Turn off the heat and remove the sprouts from the pan, keeping the water to use again later. Rinse the sprouts under cold water, then cut them in half.

Take the smoked sausage out of its packaging and transfer to the same pan you used in the previous step. Heat the sausage for 10 minutes, then remove from the pan and cut in half. Meanwhile, crush or mince the garlic. Heat a clean frying pan over medium-high heat and fry the bacon lardons for 2 - 3 minutes. Stir in the garlic and Brussels sprouts and fry for 5 - 8 minutes. Season to taste with salt and pepper.