Potato, shredded sprout & chestnut gratin

• garlic cloves↗3
• double cream↗400ml ml
• whole milk↗400ml ml
• onion↗1

  cut into four thick slices

• bay leaf↗1

  scrunched up

• butter↗a few knobs of

  plus extra for the dish

• floury potatoes↗1kg g

  very thinly sliced

• chestnuts250g whole cooked g

  roughly chopped into chunks

• brussels sprouts↗250g g

  shredded

• cheddar↗125g g

  grated

• nutmeg↗grating of

  grating of

Step-by-step instructions

1. 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.

2. 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.

3. 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.