Sprout and chestnut gratin recipe
A festive side that makes the brings plenty of flavour to the table – sweet and buttery chestnuts, fresh sprouts and gooey Gruyère combine for a gratin that is the perfect accompaniment for your Christmas dinner. If you want to take the pressure off on the big day, simply prepare and freeze this dish ahead of time.
See method- Serves 6
- Takes 1 hr plus freezing
- 337 calories / serving
- Freezable
- Gluten-free
Ingredients
- 700g Brussels Sprouts, trimmed and thinly sliced
- 1 onion, finely sliced
- 250ml double cream
- 150ml semi-skimmed milk
- 5g fresh thyme, leaves picked
- 100g whole cooked chestnuts, sliced
- 50g Gruyère, grated
Each serving contains
- Energy
- 1400kJ 337.0kcal
- Fat
- 27g
- Saturates
- 16g
- Salt
- 0.6g
- Sugars
- 8g
of the Reference intake
Carbohydrate 14.6gProtein 8.7gFibre 6.4g
Method
- Preheat the oven to gas 4, 180°C, fan 160°C. Steam the sprouts and onion for 10 mins until the sprouts are bright green but retain some crunch. Set aside until cool enough to handle. Mix the cream and milk in a jug.
- Put ⅓ of the sprouts and onions in the bottom of a 15 x 20cm baking dish, season and top with half the thyme and chestnut slices. Repeat, finishing with the remaining sprouts and onions. Press down, then pour over the cream mixture.
- Scatter over the cheese and bake for 25-30 mins until golden and bubbling. Grill on high for 5 mins to crisp up the topping, if you like.
- Get ahead: Prepare to the end of step 2 (using a freezer-proof baking dish). Wrap tightly in a double layer of foil, then freeze for up to 3 months; defrost overnight in the fridge. Continue from step 3, but bake for an extra 10 mins.
- See more Christmas side recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
