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Sausage and potato gratin & crunchy berry pie

  • 2 for dinner, 2-4 for dessert
  • Cook time: 60 minutes

Make dinner and dessert at the same time

Ingredients

Sausage and potato gratin
3 medium floury potatoes
5 oz (150 g) fresh chorizo
1 tsp garlic powder
½ tsp salt
4 oz (100 g) grated, punchy cheese
1 cup (200 ml) cooking cream (about 15% fat)

Crunchy berry pie
4 ½ oz (125 g) blueberries, fresh or frozen
4 ½ oz (125 g) raspberries, fresh or frozen
1 tsp potato flour or cornstarch
½ stick (100 g) butter
¼ cup (50 ml) honey
½ cup (85 g) sugar
Pinch salt
⅔ cup (55 g) oatmeal
⅓ cup (45 g) wheat flour
1 tsp baking powder

Our recipes are based on being prepared in an Omnia® Classic Original 2L. Omnia® Classic Maxi 3L is 50 percent larger. Therefore, in most recipes, you can increase the amount by half to double the batch. Start by increasing by half a batch only for recipes where the ingredients will rise in the pan during cooking. The cooking times are the same.

Method

  1. Place the silicone molds in the Omnia mold.
  2. Sausage and potato gratin: Peel and thinly slice the potatoes. Cut the sausage into small pieces. Combine the potatoes, sausage, garlic powder, salt, pepper, and half of the cheese in one silicone mold.
  3. Boil the cream and pour over the potatoes. Top with the rest of the cheese.
  4. Crunchy berry pie: Distribute the berries in the other silicone mold. Sprinkle over the potato flour and stir gently.
  5. Melt the butter and honey in a pan. Remove from heat and stir in the sugar, salt, oatmeal, wheat flour, and baking powder. Pour the mixture over the berries.
  6. Cook on the lowest heat for about 40 minutes.

Serve the gratin with a green salad and the pie with vanilla sauce or ice cream.

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