Potato Gratin with Spring Cabbage

* cooked, peeled potatoes, e.g. Charlotte, peeled, in 2-3mm thick slices.

* e.g. Appenzeller, Grisons mountain cheese

Skin Schüblige, (Frankfurterli not) cut into wheels, chop half of it.

Sauté onion in warm butter or possibly light butter. Add cabbage, steam openly. Extinguish with soup, season. Cook for about 30 minutes until just tender. Add minced sausages, remove frying pan from the plate.

For the glaze, mix all ingredients together.

Place 2/3 of the Gschwellti on the greased mold base. Spread spring cabbage and glaze evenly over the top. Put the rest of the potatoes and sausages on top.

Bake for about 20 minutes in the middle of the oven heated to 230 degrees.

Layer ahead and keep in refrigerator with lid closed. Instead of spring cabbage you can also use savoy cabbage.

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