Creamy potato gratin
Dig out your air fryer to make this deliciously creamy potato gratin. It's a great side for a Sunday roast, or for the Christmas dinner table
Chestnut & apricot festive stuffing
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
Ingredients
- vegetable oil, for air frying
- sage, finely chopped
- thyme, leaves picked
- 500g sausagemeat
- 100g soft white breadcrumbs
- 2tbsp sherry (or any sweet wine)
- 100g chopped dried apricots
- 150g cooked chestnuts (from a pouch), chopped
- 2tbsp caramelised red onion chutney
- grating of nutmeg
- mixed spice
Method
- STEP 1
If your air fryer has a mesh basket or one with holes, use an enamel dish or baking dish that will fit into the air fryer. Oil the dish well. If your air fryer has a flat-sided basket, oil the base and sides.
- STEP 2
Tip all the ingredients into a large bowl and mash well with your hands. Season with salt and lots of pepper. Pack the mixture into the dish or air fryer and smooth out the top.
- STEP 3
Roast at 180C for 25-35 mins (depending on how deep the mixture is) until a metal skewer comes out piping hot when inserted into the middle, or when a cook’s thermometer reaches 70C, and the top is golden. Cover with foil for the last 15 mins if the top is browning too much.
