Christmas veg gratin served in a baking dish

Christmas veg gratin

  • Rating: 4 out of 5.4 ratings
    Rate
    loading...
Magazine subscription – 3 issues for just £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus infusing and resting
  • Easy
  • Serves 4 (with leftovers)

Make the most of Christmas veg with this flavour-packed gratin side dish. With Brussels sprouts, carrots and potatoes, it's laced with double cream and topped with cheese

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal616
fat50g
saturates31g
carbs26g
sugars9g
fibre7g
protein12g
salt0.4g
Advertisement

Ingredients

Method

  • STEP 1

    Heat the oven to 200C/180C fan/gas 6. Tip the cream, milk, garlic and thyme into a large pan and bring to a simmer. Remove from the heat and leave to infuse for 15 mins. Strain, discarding the garlic and thyme. Grate in some nutmeg and season to taste.

  • STEP 2

    Toss the leek, sprouts and carrot together in a bowl. Arrange half the potatoes in the bottom of a medium baking dish, overlapping the slices. Top with the veg mixture and half the cream mixture, then arrange the remaining potatoes on top. Pour over the remaining cream mixture, then scatter over the cheese. Bake for 50 mins-1 hr, covering with foil if it starts to brown too quickly. Leave to rest for 10 mins before serving.

Goes well with

Recipe from Good Food magazine, Christmas 2020

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.4 ratings

Sponsored content