Christmas red cabbage
This classic side can be made up to two days in advance. For maximum flavour, cook the cabbage down really well over a low heat until it's really sticky
Creamy potato & shallot gratin
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 25g butter
- 400g shallotsthinly sliced
- 1 bay leaf
- 1 tsp thyme leaves
- 500ml double cream
- grated nutmegto season
- small pinch cayenne powder
- 1kg Desirée potatoespeeled and thinly sliced
Nutrition: per serving
- kcal438
- fat37g
- saturates21g
- carbs24g
- sugars4g
- fibre2g
- protein5g
- salt0.11glow
Method
step 1
Heat most of the butter in a shallow pan. Add the shallots, bay leaf and thyme, and cook for 10 mins until soft, golden and sticky. Pour in the cream and bring to the boil. Turn off the heat, season with nutmeg and cayenne and leave to infuse.
step 2
Meanwhile, heat oven to 200C/180C fan/ gas 6. Place the potatoes in a pan of cold water, bring to the boil, then drain. Butter a large gratin dish, then layer it up with potatoes and cream, finishing with a good ladle of cream and shallots. Use a fish slice to press everything down. You can now cover and chill it for up to a day before baking, if you like. Bake for 40 mins or until golden and the shallots are starting to crisp.
