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


  • 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


  1. 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.

  2. 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.

  3. 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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