When the water has started to boil, put the potatoes, with skin, to cook for 10 to 13 minutes on high heat.
After the cooking time, remove from heat, drain the water, and let them cool.
Cut the sausages in half, and then cut these halves into long strips half a centimeter thick.
When the potatoes are warm, cut them into half-centimeter thick slices and alternate one slice of potato and one of sausage, trying to form 4 equal portions, simulating 4 potatoes.
We will hold the stuffed potatoes together with toothpicks, 1 on each end preferably, which we will remove when serving.
Preheat the oven to 250°C
In a baking dish, place wax paper and on top of this, the stuffed potatoes, to which we will add pepper, olive oil, salt, and slices of cheese on top.
As decoration on top of the cheese, place leftover sausage in cubes and sprinkle with herbes de Provence.
Put in the oven to gratin for 10 to 13 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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