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Sausages with a Broccoli and Potato Gratin

Sausages with a Broccoli and Potato Gratin

served with Glazed Carrots

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3.5 / 4 Ratingout of 381 ratings
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Potato dauphinoise is possibly the most luxurious and delicious invention on the planet (according to our chef Mimi). But this gratin is the slightly healthier version. Potatoes and broccoli combined with pancetta and cream, go hand in hand with some delicious sausages from our friends at Roaming Roosters, and with a side of honey glazed carrots, you can’t go wrong!

Tags:Family Box
Allergens:MilkMustardGlutenSulphites
Preparation Time50 minutes
Difficulty levelLevel 2
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

1 unit(s)

Potato

1 unit(s)

Broccoli

8 sprig(s)

Thyme

4 unit(s)

Carrot

2 unit(s)

Red Onion

8 tbsp

Cheddar Cheese

(ContainsMilk)

1 unit(s)

Pancetta

(ContainsMustard)

2 pot(s)

Double Cream

1 tbsp

Dijon Mustard

(ContainsMustard)

3 tbsp

Panko Breadcrumbs

(ContainsGluten)

8 unit(s)

Sausage

(ContainsGluten, Sulphites)

1 tbsp

Honey

1 tbsp

Balsamic Vinegar

(ContainsSulphites)
Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)3870.2000000000003 kJ
Energy (kcal)925 kcal
Fat67.0 g
of which saturates28.0 g
Carbohydrate48 g
Protein37 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Pot
Knife
Strainer
Grater
Frying Pan
Bowl
Oven dish
Baking Tray
Plate
Instructionsarrow up iconarrow up icon
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1

Bring a large pot of water to the boil with ½ tsp of salt and pre-heat your oven to 210 degrees.

Chop the potatoes
Chop the potatoes
2

Peel and chop your potatoes into roughly 2cm pieces and separate your broccoli into florets.

3

Add your chopped potato to your pot of boiling water and cook for 5 mins before adding your broccoli and cooking for a further 5 mins. Drain and leave in your colander for 2 mins .

Chop the carrots
Chop the carrots
4

LH: In the meantime, pull your thyme leaves off their stalks with your finger and thumb. Peel and chop your carrots in half lengthways, then chop into batons about 1cm wide and the length of your index finger. Peel and cut your onions in half through the root and slice thinly into half moon shapes. Grate your cheese.

5

Add 1 tbsp of oil to a frying pan on medium heat and add your pancetta. Cook for 4 mins or until crispy, then take the pan off the heat.

Pour over the cream mixture
Pour over the cream mixture
6

LH: Pour your cream into a jug, add half your grated cheese and half your thyme leaves along with 1 tbsp of mustard (or more if you like things very mustardy), ½ tsp of salt and a really good grind of pepper.Pop your drained broccoli and potatoes into an ovenproof dish. Take the pancetta out of the pan and add this to the dish as well (leave the oil from the pancetta in the frying pan if you can). Pour over your cream mixture and top the whole thing with your remaining cheese, your breadcrumbs and another pinch of salt and pepper. Put your dish in the oven on the top shelf to cook for 25-30 mins or until bubbly and brown on top.

7

In the meantime, pop your sausages on a baking tray and put them in the oven to cook for 25 mins as well. Add your carrots to a separate baking tray, drizzle over 2 tbsp of oil, your honey, remaining thyme leaves, ¼ tsp of salt and a good grind of pepper. Give the tray a good shake and put in the oven to cook for 20-25 mins. Tip: If your oven only has two shelves, just put your carrot baking tray at the very bottom of the oven to cook.

8

Add 1 tbsp of oil to the frying pan you had your pancetta in (no need to wash!). Put on medium heat and add your onion along with ¼ tsp of salt, a good grind of pepper and ½ tsp of sugar (if you have it). Cook for 10 mins, stirring occasionally until the onions have softened. Add your balsamic vinegar to the pan and cook for a further 10 mins on a very low heat. When the onions are soft and caramelised, put a lid on the pan and leave to the side until everything else is ready.

9

When the gratin is brown and bubbling, the carrots are roasted and the sausages are cooked, get them all out of the oven and serve on plates, with a spoonful of your caramelised onion on the side.