Chestnut Gratin with cranberry, celeriac and sweet potato

Number of Servings


Preparation Time


Cooking Time

1 Hour

The Recipe

The perfect warming winter dish, our Chestnut Gratin combines the flavours of winter in this tasty mid-week supper. All ingredients are available to purchase from Cowdray Farm Shop.


  • 200g chopped chestnuts
  • 75g cranberries
  • 1 celeriac, thinly sliced
  • 1 sweet potato, thinly sliced
  • 300g crème fraiche
  • 50g parmesan (or other vegetarian Italian hard cheese) grated
  • 1 bunch flat leaf parsley
  • 250ml vegetable stock


  1. Preheat the oven to 200C.
  2. In a large bowl mix together the sliced celeriac, sweet potato, cranberries, and chestnuts.
  3. Place into a large earthenware dish pushing down so it is level pour over the vegetable stock.
  4. Cover and place in the oven, bake for 1 hour.
  5. After the hour has passed remove the dish from the oven and take the cover off.
  6. Spread the crème fraiche over the top then cover with the grated parmesan, chopped parsley and a good crack of black pepper.
  7. Return to the oven for a further 15 minutes.
  8. Serve with a side of greens.
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