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Brussels sprouts, fennel, potato & cashew gratin
Elly Curshen's leftovers recipe of white sauce, enriched with cream, makes a glorious and indulgent coat for vegetables and nuts. Topped with potato and cheese and you’re in for a real treat. Try it as a side dish or a veggie main course.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
Ingredients
45g Essential Salted Butter
1 bulb/s large or 2 smaller bulbs fennel, trimmed, halved, cored and cut into 1cm slices
½ Essential Onion, cut into 1cm slices
150g raw Brussels sprouts, cut into 0.5cm slices
80g unsalted cashew nuts
1 large or 2 medium Essential Potatoes, skin on
30g Essential Plain Flour
250ml Essential Free Range British Whole Milk
150ml pot Essential Double Cream
75g mature Cheddar (or another full-flavoured cheese), grated
1 Flat leaf parsley, chopped to garnish (optional)
Method
Melt 15g butter in a large, lidded pan. Add
the fennel, onion and sprouts. Season well,
stir, cover and cook gently for 15-20 minutes,
stirring occasionally, or until the fennel is tender
and lightly golden. Replacing the lid each time
ensures the vegetables steam and soften as well
as brown. Add the cashew nuts, stir well, and
remove from the heat. Keep the pan covered
and put to one side.
Meanwhile, halve the potato lengthways,
then cut into 0.5cm slices. Put in a small
saucepan and cover with cold water. Bring to
the boil over a high heat, then simmer for
5 minutes, until tender. Drain and set aside.
Use the same small pan to make a white
sauce. Melt the remaining 30g butter, whisk
in the flour and cook for 2 minutes. Add the
milk and cream slowly, whisking continuously.
Season well and cook for 1-2 minutes until you
have a smooth, thick sauce. Take off the heat,
stir in 25g of the cheese and let it melt. Pour
¾ of the sauce into the pan of fennel, sprouts
and onion and fold together. Tip the mixture
into a 1.5L ovenproof dish (about 17x22cm)
Preheat the oven to 200ºC, gas mark 6.
Toss the cooked potato in the remaining
sauce and lay it out on top of the dish, in overlapping lines. Pour over any leftover sauce.
Scatter the remaining grated cheese on the top
and bake for 20-25 minutes, or until the gratin
is bubbling and golden brown. Scatter some
parsley over the top to serve, if liked. Delicious
with green veg.
Cook’s tip
If using cooked sprouts, quarter them and add at the same time as the cashews. To use mixed unsalted nuts instead of cashews, first boil in water for 5 minutes to soften.
Nutritional
Typical values per serving when made using specific products in recipe
Energy
2,716kJ/ 654kcals
Fat
47g
Saturated Fat
25g
Carbohydrates
39g
Sugars
9.8g
Fibre
6.5g
Protein
16g
Salt
0.7g
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