Potato, shredded sprout & chestnut gratin recipe | Good Food
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
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Cooking tools:
- Saucepan
- Chef's knife
- Fine-mesh sieve
- Mixing bowl
- Baking dish
- Oven
- Measuring cup
- Cutting board
- Grater
- Spoon
- Ladle
- Kitchen scale
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
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