1. Remove the skin of the sausage and chop the meat with the knife. In a frying pan, braise the onion in the olive oil until being transparent.
2. Add the Tuscan sausage and braise, add the oregano and the rosemary.
3. Put the peeled potato to boil in water with a garlic clove and a leaf of laurel until it’s soft enough to be crushed.
4. Sieve the potato, return to the pan with the milky cream and do not stir until the milky cream begins boil. Next, take away of the fire and stir well.
5. Return to the fire and add the butter. After melting the butter, turn off the fire and add grated cheese to taste, stir well, put the salt and the pepper and keep it.
6. Preheat the oven to 250ºC. Put a layer of mashed potatoes and put the Tuscan sausage stew in a baking pan. Cover with more mashed potatoes and sprinkle the parmesan.
7. Roast the Brazilian escondidinho until its surface turns golden. Serve next.