Boil potatoes with skin on until soft, then peel and let stand overnight, the next day the potatoes are easier to cut and do not fall apart. Cut lyoner into slices and fry in a pan on both sides. Slice the potatoes as well. Cover the bottom of a casserole dish with potato slices, then lyoner slices on top, and on and on.
Now heat the cream in a pot and melt the cheese in it.
Season to taste with salt, pepper, Fondor and Maggi, thicken the sauce a little with sauce thickener and pour into the casserole dish with the potatoes and sausage. Finally, sprinkle the grated cheese on top and then put it in the oven. Middle shelf, convection oven, 200°C for about 20 minutes.
