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
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Prep:1 hrs 30 mins
Cook:1 hrs 50 mins
plus resting - Serves 8
- Easy
Nutrition per serving
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kcal 524
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fat 37g
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saturates 23g
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carbs 35g
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sugars 0g
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fibre 48g
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protein 11g
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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.
