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    Chestnut and Potato Gratin

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    Chestnut and Potato Gratin

    If you can't find cantal cheese for the topping, Cheddar is good. This gratin is delicious with roast meats.

    • Preparation time: 30 minutes (more if using fresh chestnuts)
    • Cooking time: 30 minutes
    • Total time: 1 hour 60 minutes

    Serves: 4


    • 500g potatoes
    • 175-250ml milk
    • 400g fresh or vacuum-packed chestnuts
    • 25g unsalted butter
    • salt
    • freshly ground black pepper
    • 100g cantal or Cheddar cheese, grated


    1. Butter a 2.5 litre gratin dish and preheat the oven to 190°C/gas mark 5. Cut the potatoes into chunks and cook in boiling water until soft. Drain, cool slightly, then remove the skins. Meanwhile, heat 100ml of the milk until steaming. Mash the potatoes with the milk until smooth. Add more milk if necessary.
    2. If you're using fresh chestnuts, make a circular incision around each of them with a sharp knife, then add to a pan of boiling water and cook for 5 minutes. Drain and peel off the skins while the chestnuts are still hot (you might want to wear gloves).
    3. If you're using vacuum-packed chestnuts, skip this step.
    4. Mash the peeled chestnuts with about 75ml hot milk until smooth. Beat with the potato purée, along with the butter and lots of seasoning.
    5. Fill the gratin dish with the mixture and sprinkle with the grated cheese. Bake for about 30 minutes or until golden brown on top. Serve hot.

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