Directions
- 1Peel and chop potatoes into equal-sized pieces, add to pan with cold water and salt. Bring to the boil and cook until soft. Drain and mash.
- 2Add 100ml cream to mashed potatoes, beat with a wooden spoon, and season.
- 3Melt olive oil and butter, add finely sliced onions and sprouts. Soften with the lid on, stirring occasionally on low heat.
- 4Remove lid, increase heat, and stir until sprouts are slightly caramelized.
- 5Add the caramelized sprouts and onions to the mashed potatoes and mix well.
- 6Add Dijon mustard, chives, 50ml cream, and season.
- 7Melt 70g butter, add oatmeal, panko breadcrumbs, thyme, sage, salt, and pepper. Toast until lightly golden.
- 8Add lemon zest and grated cheddar cheese to the topping and mix.
- 9Place mashed potato mixture into an ovenproof dish, spread evenly, and top with the prepared topping.
- 10Bake in a preheated oven at 180°C (fan) for 40 minutes until golden and crunchy.
Ingredients
- 4 large baking potatoes
- 400 g Brussel sprouts
- 2 small onions
- 80 g butter
- 1 tbsp Dijon mustard
- 150 ml thickened or double cream
- 2 tbsp olive oil
- 1 large handful chopped chives
- 0 salt
- 0 black pepper
- 70 g butter
- 60 g oatmeal
- 40 g panko breadcrumbs
- 6 sprigs thyme
- 10 sage leaves
- 1 lemon
- 90 g grated cheddar cheese
Equipment
panfood processorovenovenproof dishwooden spoon
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