13th March 2023
Recipe: Potato & Sprout Gratin from Communigrow
If you’ve got a food processor or a mandoline, that’s a great way to save time and you can use it not only for the potatoes but the onion, garlic and brussels too! Try topping your gratin with crispy pancetta and be sure to try out different cheeses too, gruyere would work really well.
1 knob unsalted butter, for greasing
200ml semi-skimmed milk
100ml double cream
2 onions, red or white, finely sliced
5 garlic cloves, grated
1 handful of thyme,
400g brussel sprouts, shredded
200g crème fraiche
4 large potatoes, finely sliced into rounds
Parmesan, or vegetarian alternative, for grating
Pinch of nutmeg, grated
Preheat the oven to 200°C/400°F/gas 6.
Butter the inside of an ovenproof dish, around 30cm x 30cm.
Pour the milk and cream into a pan over a medium heat. Add your onion, garlic and thyme and bring to a simmer. Making sure this doesn’t come to too much of a fierce boil, once bubbles are starting to show around the outside remove from the heat and set to one side.
Add in your shredded brussel sprouts and crème fraiche and give the mixture a good stir and season. In your baking dish begin to layer the potato slices, ever so slightly overlapping one another but no need to be too precise!
Once half way up pour half the mixture over, making sure it gets in between al those layers.
Repeat the layering process with the rest of the potatoes and mixture.
Top with some grated parmesan, you can also add some nutmeg if you fancy.
Pop in the oven for 45-50 minutes, or until the potato is soft and the gratin is golden and bubbling.
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