Potato, shredded sprout & chestnut gratin

Enjoy this vegetarian gratin with wintry greens, or as a creamy side dish in a family feast. With sprouts and chestnut, it’s a wonderfully festive dish

Prep:1 hrs 30 mins
Cook:1 hrs 50 mins
plus resting

Serves 8
Easy

Nutrition per serving

kcal 524
fat 37g
saturates 23g
carbs 35g
sugars 0g
fibre 48g
protein 11g
salt 0.4g

Ingredients

3 garlic cloves
400ml double cream
400ml whole milk
1 onion, cut into four thick slices
1 bay leaf, scrunched up
a few knobs of butter, plus extra for the dish
1kg floury potatoes, very thinly sliced
250g whole cooked chestnuts, roughly chopped into chunks
250g Brussels sprouts, shredded
125g cheddar, grated
grating of nutmeg

Method

Squash the peeled garlic cloves with the blade of a knife, then put in a large saucepan with the cream, milk, onion slices, bay leaf and 2 tsp sea salt. Bring to the boil over a low heat. When the mixture is bubbling, remove from the heat and leave to infuse for 1 hr.
Heat the oven to 160C/140C fan/gas 3, and generously butter a large, deep baking dish. Sieve the infused milk over a bowl and discard the onion, bay leaf and garlic (you can reserve these to use in a bread sauce, if you like). Arrange a layer of the potatoes in the dish, then scatter over some of the chestnuts, sprouts, cheese and a little nutmeg. Drizzle over some of the infused milk mixture. Repeat until you’ve used all the ingredients, finishing with a layer of potatoes, then cover with the last of the infused milk mixture. Dot over a few small knobs of butter.
Bake the gratin for 1 hr 15 mins on the middle shelf of the oven until golden and crisp on top. A knife inserted into the middle should slide in easily. Leave the gratin to rest for 10 mins, then serve.

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