1. Preheat your oven to 425°F or 220°C is a good starting point but I like 225°C for a nice even heat.

2. Place a layer of sliced Falukorv - which for those who don't know is a type of Swedish sausage - at the bottom of a well-greased baking dish, followed by sliced onions and tomatoes.

3. Now sprinkle a generous amount of grated cheese over the top. I like a mix of Gruyère and Cheddar, but feel free to choose your own.

4. Next, in a separate bowl whisk together 250ml or 1 cup of heavy cream, a few dashes of hot sauce, and 125ml or 1/2 cup of beef broth. Add salt and pepper to taste - the type of pepper is up to you, but I like black pepper for its subtle kick.

5. Now pour the cream mixture over the sausage and vegetable layers, ensuring they're fully coated.

6. Dot the top of the gratin with Dijon mustard - about 1-2 teaspoons will do, you don't want to overpower it - and sprinkle with some additional grated cheese.

7. Bake in the preheated oven for about 30 minutes, or until the top is golden brown and the sauce is bubbly. I check on mine after 25 minutes to ensure I don't overcook it.

8. Serve hot, ideally with some creamy mashed potatoes or fluffy cooked rice, and a side salad for a filling meal.