Recipe: 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.
- 2 white onions
- 2 sprigs fresh thyme
- 250 g smoked streaky bacon
- 150 g shelled chestnuts
- 800 g baby new potatoes
- 200 g brussel sprouts
- 50 g blue cheese, grated
- 300 ml double cream
- 1 chunk Parmesan cheese, grated
- 1 handful breadcrumbs
- 2 sprigs parsley
- 1 handful peas to serve
PREHEAT THE OVEN
Preheat the oven to 180°C.
SAUTÉ THE POTATOES
Quarter the new potatoes, skin still on, and add to a frying pan to sauté for 10 minutes until golden and partially cooked through.
COOK THE ONIONS
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.
FRY OFF THE BACON
Cut the bacon into strips and tip into the pan as well for a minute or two.
PREP BRUSSELS & CHESTUTS
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.
ADD TO A ROASTING DISH
Scatter all the prepared ingredients and crumbled blue cheese into a large roasting dish.
POUR IN THE CREAM
Splash in a little water then pour over the cream to almost cover the potatoes.
BAKE IT AND SERVE!
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.
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