Daily food & travel inspiration in your inbox

Ben and Mike make a festive recipe featuring some of Mike's least favorite ingredients!

Brussels, Bacon, and Chestnut Potato Bake

Ingredients

  • 2 white onions

  • 2 sprigs fresh thyme

  • 250 grams smoked streaky bacon

  • 150 grams shelled chestnuts

  • 800 grams baby new potatoes

  • 200 grams brussel sprouts

  • 50 grams blue cheese, grated

  • 300 milliliters double cream

  • 1 chunk Parmesan cheese, grated

  • 1 handful breadcrumbs

  • 2 sprigs parsley

  • 1 handful peas to serve

Instructions

  1. Preheat the oven to 180°C.

  2. Quarter the new potatoes, skin still on, and add to a frying pan to sauté for 10 minutes until golden and partially cooked through.

  3. 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.

  4. Cut the bacon into strips and tip into the pan as well for a minute or two.

  5. 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.

  6. Scatter all the prepared ingredients and crumbled blue cheese into a large roasting dish.

  7. Splash in a little water then pour over the cream to almost cover the potatoes.

  8. 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.

Brussels, Bacon, and Chestnut Potato Bake
email

Email

print

Print

Daily food & travel inspiration in your inbox