Creamy Purple Sprouting Broccoli and Potato Gratin with Jersey Milk

A comforting and flavourful gratin featuring vibrant purple sprouting broccoli, creamy Jersey milk, and tender potatoes.

Prep Time

20 minutes

Total Time

60 minutes

Calories

595

Level

Easy

Yields

4 servings

Cost

£1.45

Season:

☀️ Summer•❄️ Winter

Meal Type:

Lunch•Dinner

Cuisine:

Jersey•French

Mood:

Comfort Food

Ingredients

Servings

500gPurple Sprouting Broccoli(Trimmed and cut into bite-sized pieces)

£1.75

750gPotatoes(Peeled and thinly sliced (about 1/8 inch thick))

£0.70

500mlJersey Milk(Full-fat for maximum richness)

£0.85

2clovesGarlic(Minced)

£0.15

0.3tspNutmeg(Freshly grated)

£0.10

50gParmesan Cheese(Grated)

£1.75

2tbspButter(Unsalted)

£0.25

1tbspOlive Oil(For sauteing)

£0.10

To tasteSalt

£0.05

To tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£5.80

£1.45 per serving

The Method

1
Preheat oven to 180°C (350°F). Grease a 9x13 inch baking dish.
2
Heat olive oil in a large pan over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3
Add the purple sprouting broccoli to the pan and sauté for 5 minutes, until slightly softened. Season with salt and pepper.
4
In a separate saucepan, melt the butter over medium heat. Add the Jersey milk and nutmeg. Bring to a simmer, then remove from heat. Season with salt and pepper.
5
Arrange a layer of potato slices in the prepared baking dish, slightly overlapping. Season with salt and pepper.
6
Top with half of the sautéed broccoli. Pour half of the milk mixture over the broccoli and potatoes.
7
Repeat with another layer of potatoes, seasoning, the remaining broccoli, and the remaining milk mixture.
8
Sprinkle the grated Parmesan cheese evenly over the top.
9
Bake in the preheated oven for 40 minutes, or until the potatoes are tender and the top is golden brown and bubbly. Let it rest for 5-10 minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (469g)

595 kcal / 2489 kJ

Carbs

51g

20% of RDA

Fat

33g

47% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

13 g

14% of RDA

Sodium

350 mg

15% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a crispier top, broil the gratin for the last 2-3 minutes of cooking, watching carefully to prevent burning.

You can substitute other cheeses for the Parmesan, such as Gruyère or mature cheddar.

Add a pinch of chili flakes to the milk mixture for a little bit of heat.

If the potatoes are very dry, you can soak them in cold water for 30 minutes before layering to help prevent them from drying out during baking.

Cooking Equipment

Oven

Stovetop

9x13 inch baking dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a crispier top, broil the gratin for the last 2-3 minutes of cooking, watching carefully to prevent burning.

You can substitute other cheeses for the Parmesan, such as Gruyère or mature cheddar.

Add a pinch of chili flakes to the milk mixture for a little bit of heat.

If the potatoes are very dry, you can soak them in cold water for 30 minutes before layering to help prevent them from drying out during baking.

Creamy Purple Sprouting Broccoli and Potato Gratin with Jersey Milk

Ingredients

The Method