Christmas veg gratin

Name: Christmas veg gratin
Yield: Serves 4 (with leftovers)
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

christmas side dish veg gratin winter vegetables

N/A

Serves 4 (with leftovers)

Source

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.