Creamy veg and chestnut gratin

Cauliflower, broccoli and chestnuts in a cheddar cheese sauce make this a simple yet tasty side.

Serves: 4

Preparation time:  10 minutes

Cooking time:  20 minutes

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You will need

  • 2 x 300g packs cauliflower and broccoli florets
  • 35g unsalted butter
  • 35g plain flour
  • 650ml semi skimmed milk
  • 50g mature Cheddar cheese, grated
  • 8 fresh thyme sprigs
  • 50g chestnuts, chopped
  • 50g breadcrumbs
  • 14g flat leaf parsley, chopped
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Recipe Information

Step by step guide to making Creamy veg and chestnut gratin

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6.
  2. Simmer the cauliflower and broccoli florets in a pan of salted water for 5 minutes. Drain, break into smaller florets and place in a 1-litre baking dish.
  3. Melt the butter in a pan, then add the flour. Cook for 1 minute, then add the milk, a little at a time, waiting for it to be absorbed before adding more. Once all the milk is added, bring to the boil and cook for 2 minutes.
  4. Stir through the mature Cheddar cheese, fresh thyme and chestnuts, then pour over the broccoli and cauliflower.
  5. Top with the breadcrumbs and parsley, then bake in the preheated oven for 20 minutes, until golden on top. Serve hot for a tasty side.

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Nutritional information for Creamy veg and chestnut gratin

Nutritional information for Creamy veg and chestnut gratin

Nutrition type per serving
Calories 353 kcal
Total Fat 16.2g
Saturated Fat 11.2g
Salt 0.6g
Sugar 12.4g

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