Potato, shredded sprout & chestnut gratin
- Preparation and cooking time
- plus resting
- Serves 8
- 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
- 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.