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Potato, shredded sprout & chestnut gratin

Potato, shredded sprout & chestnut gratin served in a rectangular dish

Potato, shredded sprout & chestnut gratin

Name: Potato, shredded sprout & chestnut gratin
Prep time: 1 h 30 min
Cook time: 1 h 50 min
Total time: 3 h 20 min
Yield: 8
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

Good Food team

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Serves 8

Easy

Prep: 1 hr and 30 mins

Cook: 1 hr and 50 mins

plus resting

A star rating of 5 out of 5.4 ratingsRate

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

Freezable (baked)

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal524
fat37g
saturates23g
carbs35g
sugars6g
fibre48g
protein11g
salt0.4g

Method

step 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.
step 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.
step 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.

Recipe from Homemade Christmas, December 2020

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A star rating of 5 out of 5.4 ratings

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