Scandi goat's cheese & sweet potato coulibiac
Impress guests with our festive goat’s cheese, sweet potato and cranberry pie. Delicious hot or cold, it works equally well at buffets or dinner parties
Potato, shredded sprout & chestnut gratin
- Preparation and cooking time
- Prep:
- Cook:
- plus resting
- Easy
- Serves 8
Skip to ingredients
- 3 garlic cloves
- 400ml double cream
- 400ml whole milk
- 1 onioncut into four thick slices
- 1 bay leafscrunched up
- a few knobs of butterplus extra for the dish
- 1kg floury potatoesvery thinly sliced
- 250g whole cooked chestnutsroughly chopped into chunks
- 250g brussels sproutsshredded
- 125g cheddargrated
- grating of nutmeg
Nutrition: Per serving
- kcal524
- fat37g
- saturates23g
- carbs35g
- sugars6g
- fibre48g
- protein11g
- salt0.4g
Method
step 1
Squash the peeled garlic cloves with the blade of a knife, then put in a large saucepan with the cream, milk, onion slices, bay leaf and 2 tsp sea salt. Bring to the boil over a low heat. When the mixture is bubbling, remove from the heat and leave to infuse for 1 hr.
step 2
Heat the oven to 160C/140C fan/gas 3, and generously butter a large, deep baking dish. Sieve the infused milk over a bowl and discard the onion, bay leaf and garlic (you can reserve these to use in a bread sauce, if you like). Arrange a layer of the potatoes in the dish, then scatter over some of the chestnuts, sprouts, cheese and a little nutmeg. Drizzle over some of the infused milk mixture. Repeat until you’ve used all the ingredients, finishing with a layer of potatoes, then cover with the last of the infused milk mixture. Dot over a few small knobs of butter.
step 3
Bake the gratin for 1 hr 15 mins on the middle shelf of the oven until golden and crisp on top. A knife inserted into the middle should slide in easily. Leave the gratin to rest for 10 mins, then serve.
