Christmas veg gratin

Make the most of Christmas veg with this flavour-packed gratin side dish. With Brussels sprouts, carrots and potatoes, it’s laced with double cream and topped with cheese

Prep:15 mins
Cook:1 hrs
plus infusing and resting

Easy

Nutrition per serving

kcal 616
fat 50g
saturates 31g
carbs 26g
sugars 0g
fibre 7g
protein 12g
salt 0.4g

Ingredients

300ml double cream
300ml whole milk
2 large garlic cloves
1⁄2 bunch of thyme
grating of nutmeg
1 leek, sliced
150g Brussels sprouts, trimmed and halved if large
1 large carrot, sliced into 3mm rounds
2 King Edward potatoes (about 350g), sliced into 2mm rounds
70g grated gruyère or cheddar

Method

Heat the oven to 200C/180C fan/gas 6. Tip the cream, milk, garlic and thyme into a large pan and bring to a simmer. Remove from the heat and leave to infuse for 15 mins. Strain, discarding the garlic and thyme. Grate in some nutmeg and season to taste.
Toss the leek, sprouts and carrot together in a bowl. Arrange half the potatoes in the bottom of a medium baking dish, overlapping the slices. Top with the veg mixture and half the cream mixture, then arrange the remaining potatoes on top. Pour over the remaining cream mixture, then scatter over the cheese. Bake for 50 mins-1 hr, covering with foil if it starts to brown too quickly. Leave to rest for 10 mins before serving.