Preheat your oven to 200℃.

Peel and chop your potatoes into small-medium size pieces. Add to a pot of salted boiling water. Cook for 12 minutes, or until tender.

Drain the potato, add the butter, pour in the cream, and add the grated cheese. Give this all a mash, until the potatoes are smooth. Set aside.

Reduce the oven to 180℃. Place the sausages in a baking dish, then into the oven for 15 minutes.

While the sausages are cooking in the oven, start with the onions for the gravy. Peel and thinly slice the onion, then add to a pan with a knob of butter. Saute the onions on a medium heat, to lightly caramelise.

When the 15 minutes has finished, flip the sausages and cook for a further 10 minutes in the oven.

Once the onions have a nice light caramel colour, add a dash of soy sauce, beef oxo cube, and a couple tablespoons of bisto powder. Give everything a stir until the onions are coated.

Pour in the water and mix until the gravy has thickened.

Slice a thin layer off the top of the bread rolls, then scoop out the inside - creating a crater in the centre of the roll. Place the sausage into the bun, pour some gravy in, then place a good dollop of the mashed potato over top. Sprinkle on some extra grated cheese if you would like. Repeat until you have 4 potato top sausage rolls.

Place the potato top sausage rolls into the oven for 10 minutes at 200℃ - or until golden on top. Serve and enjoy!