Sausage and Potato Hotpot

Sausage and Potato Hotpot

Serves 4
Points plan:  6.5 points per serving (original points)

frylight
2 onions, sliced
450g low fat thick sausages, cut into 2.5cm pieces
500g floury potatoes, thinly sliced
2 tsp Dijon mustard (optional)
300ml hot chicken or vegetable stock
80g low fat mature cheddar, grated

Heat large frying pan with a lid and fry with frylight.  Fry onion and sausages until starting to brown.  Add potato slices and cook, stirring occasionally until golden.  Season. 

Add the mustard, if using, to the stock and then pour into the pan.  Cover with a tight fitting lid and cook for 20 minutes on a low heat until the potatoes are tender.

Preheat grill to medium.  Scatter cheese over the top of the potatoes and put the pan under the grill for 5 minutes until the cheese is bubbling and golden.

Serving suggestion:  serve with free green vegetables