|600g Beef Sausages||1kg Organic Potatoes, cut into 1cm-thick chips|
|3/4 cup Barambah Shredded Cheese, Mixed with 1/4 cup Grated Parmesan||1 cup (250ml) Barambah Cream|
|2 Tablespoon Chopped Thyme Leaves||1 Tablespoon Dijon Mustard|
|1/2 Tablespoon Ground Nutmeg||1 Tablespoon Olive Oil|
|250g (1 punnet) Cherry Tomatoes||Onion marmalade or chutney and small Parsley leaves, to serve|
Preheat oven to 200°C. Grease a 23cm springform cake pan. Cover outside of pan with a layer of foil to prevent seepage.
Spread 3 layers of potato and cheeses in pan. Mix cream, thyme, mustard, nutmeg, salt and pepper. Pour over potatoes, cover with foil and bake for 20 minutes. Uncover and bake for a further 20 minutes or until golden brown and tender.
Meanwhile, heat oil in a large frypan on medium heat. Cook sausages, turning, for 4-5 minutes until browned. Add tomatoes and cook for 5 minutes or until wilted and sausages are cooked through.
Run a knife around rim of rosti pan, then unclip and slide rosti onto a board. Cut into wedges and serve with sausages, tomatoes, onion marmalade and basil.