Sweet potato, Brussels sprout and chestnut gratin
Here are three ingredients that go well together, and as they’re all in season, there’s no reason to do without them ^^.
What’s more, all three can be local. Some growers in our département (the local administrative area) and the neighbouring ones have started cultivating sweet potatoes. They turn up on the stalls in autumn and stay until the stocks run out in winter.
Preparation
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Step 1
If need be, prepare and cook your chestnuts.
Peel the sweet potato, wash it and cut it into large cubes.
Remove any damaged leaves from the Brussels sprouts and wash them.
Cook the two vegetables separately for 10 minutes in a steam oven or in a pan of lightly salted water.
Preheat your oven to 180°C.
Mix the sweet potato, the chestnuts and the sprouts in a lightly buttered gratin dish.
Add slivers of Comté.
Bake for 10 minutes at 180°C.
Recipe photos
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