Curried sprout top & potato gratin

Serves

4 People

Cooking Time

60 minutes

Season

Autumn

Winter

Dietary

Vegetarian

Gluten Free

Stuck with what to do with our sprout tops over the coming weeks? Here’s a super easy, tasty and warming recipe to try. Slight spice from curry powder can take a gratin to the next level and goes great with potatoes and sprout tops with a flavour similar to a saag aloo. Serves 2 generously or 4 smaller portions.

Ingredients

1 Sprout Top
500g Potato
1 Garlic Clove
500g Crème Fraiche
3 tsp Curry Powder
50g Cheddar Cheese
Butter
Salt and Pepper

Method

Step 1.

Pre heat your oven to 180c. Peel your potatoes and chop into around 2cm cubes. Place these in a pan and fill with cold water. Add a good pinch of salt and bring to the boil.

Step 2.

Roughly chop your sprout tops and give them a quick clean under cold water in a colander. When your potatoes have come to the boil, cook for 5 minutes, then add the chopped sprout tops. Cook for another 3-4 mins until both are tender then drain.

Step 3.

Grease an oven dish or skillet with butter. In a mixing bowl add the crème fraiche, grate in the garlic clove and add the curry powder. Season with a good pinch of salt and pepper. Add the potato and sprout tops and mix well.

Step 4.

Add the mixture to your oven dish and grate over the cheddar cheese. Place in the oven and bake for 30-35 mins until crisp and golden on top.