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Brussels, bacon and chestnut potato bake

This is a great way to use up all those ingredients that might be around your kitchen right after Christmas. Brussels, bacon and chestnuts are just the perfect match, all brought together with potatoes and a creamy cheese sauce.

Ingredients & RecipePrint


  • 2 white onions
  • a few sprigs of fresh thyme
  • a pack of smoked streaky bacon (250g)
  • a handful of shelled chestnuts (150g)
  • a bag of baby new potatoes (800g)
  • a bowl of brussel sprouts (200g)
  • a wedge of blue cheese, grated (50g)
  • double cream (300ml)
  • a wedge of Parmesan cheese, grated (50g)
  • a handful of breadcrumbs
  • a few sprigs of parsley
  • peas to serve


preheat the oven to 180°C.
quarter the new potatoes, skin still on, and add to a frying pan to sauté for 10 minutes until golden and partially cooked through.
peel and slice the onions, then fry in another pan with the oil for a few minutes.
take the leaves off the thyme and chop, adding to the cooking onions.
cut the bacon into strips and tip into the pan as well for a minute or two.
peel the outer leaves off of the brussel sprouts and wash well.
grate the brussels using a food processor or slice thinly by hand.
hack the chestnut up into pieces.
scatter all the prepared ingredients and crumbled blue cheese into a large roasting dish.
splash in a little water then pour over the cream to almost cover the potatoes.
sprinkle with the breadcrumbs and grated cheese and put into the oven for 20-25 minutes until it is golden on top and the potatoes are cooked, then sprinkle with parsley and serve with some simple steaming peas

serves 4

Brussels, bacon and chestnut potato bake

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