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

Potato, shredded sprout & chestnut gratin

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus resting
  • Easy
  • Serves 8

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

  • Freezable (baked)
  • Vegetarian
Nutrition: Per serving


  • 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.

Recipe from Homemade Christmas, December 2020

Goes well with


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A star rating of 5 out of 5.4 ratings

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