Sherried Sprout Savoy Gratin Recipes

Steps:

• Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry.
• Heat the oil and butter in a medium saucepan until the butter is foaming, add the shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7.
• Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs. Will keep in the fridge for up to 24 hrs. Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving.

Steps:

• Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden.
• Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan.
• Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season.
• Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/gas 6 until piping hot and bubbling.

Steps:

• 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.
• 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.
• 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.