Christmas vegetable gratin

• double cream↗300ml ml
• whole milk↗300ml ml
• garlic cloves↗2 large
• thyme↗1⁄2 bunch of
• nutmeg↗grating of
• leek↗1

  sliced

• Brussels sprouts↗150g g

  trimmed and halved if large

• carrot↗1 large

  sliced into 3 mm rounds

• King Edward potatoes↗2

  (about 350 g), sliced into 2 mm rounds

• grated Gruyère70g g

  or cheddar

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Pour the double cream, whole milk, garlic cloves and thyme into a large pot and bring to a gentle boil. Remove from heat and let steep for 15 minutes. Strain, discarding the garlic and thyme. Add grated nutmeg and season to taste.

2. 2

   Combine the leek, Brussels sprouts and carrots in a bowl. Place half of the King Edward potatoes in the bottom of a medium baking dish, layering the slices. Add the vegetable mixture and half of the cream mixture, then top with the remaining potatoes. Pour over the rest of the cream mixture and sprinkle with grated Gruyère. Bake for 50 minutes to 1 hour, covering with foil if the top browns too quickly. Let stand for 10 minutes before serving.