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Shredded sprout, pancetta & potato gratin
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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.
Typical values per serving:
This recipe was first published in November 2020.