Potato casserole with tomatoes, cervelat and cheese

Ingredients for 4 servings:

• 8 large potatoes
• 1 large can of tomatoes, peeled
• 250 ml cream
• 250 g cooked sausage (Cervelatwurst: Swiss boiled sausage), diced
• 250 g Emmental cheese, grated
• Thyme, dried
• Oregano, dried
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Cook the potatoes in a pressure cooker. Peel the potatoes, roughly dice them, and place them in an ovenproof dish. Season all over with thyme and oregano (fresh herbs also work, of course), salt, and pepper. Scatter the diced cervelat sausage over the potatoes. Pour over the cream and 3/4 of the tomato juice and heat in a preheated oven at 180°C (top/bottom heat) for about 15-20 minutes on the middle rack, until the liquid has reduced slightly. Roughly chop the tomatoes and pour them over the potatoes with the remaining tomato juice. Sprinkle with the cheese. Return to the oven on the middle rack for another 15-20 minutes, until the cheese begins to brown.