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    Shredded sprout, pancetta & potato gratin

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    Shredded sprout, pancetta & potato gratin

    • Preparation time: 15 minutes
    • Cooking time: 1 hour
    • Total time: 1 hour 15 minutes

    Serves: 8


    2 x 320g packs Brussels Sprouts, Chestnuts & Pancetta (available
    from 2 December)
    2 cloves garlic, crushed
    600ml double cream
    175ml full fat milk
    Pinch ground nutmeg
    1 tbsp wholegrain mustard
    900g Maris Piper Potatoes, peeled and cut into 2-3mm slices
    50g fresh breadcrumbs
    20g Parmigiano Reggiano, finely grated


    1. Preheat the oven to 180°C, gas mark 4. Tip the sprout mix into a large frying pan and cook over a high heat, stirring, for 7-8 minutes, until the sprouts are tender and starting to colour in places. Reduce
    the heat and add the garlic, then cook for a minute and set aside.

    2. Pour the cream and milk into a saucepan and bring just up to boiling point. Stir in the nutmeg and mustard and season.

    3. Layer the potatoes and reserved sprouts in a large ovenproof dish or roasting tin (about 32x20cm). Pour over the cream mixture and press down to submerge the potatoes and sprouts. Cover the dish with foil and bake for 45-55 minutes, or until the potatoes are tender.

    4. Sprinkle over the breadcrumbs and cheese and return to the oven, uncovered, for 10-15 minutes until bubbling and golden.

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