Cavolo nero gratin with crème fraîche & roasted garlic

Cavolo nero gratin with crème fraîche & roasted garlic

Works on its own as a side dish, but goes perfectly with the one-tin roast leg of lamb with herbs & potatoes for a delightful Easter roast.

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  • Serves6 as a side
  • CourseSide
  • Prepare20 mins
  • Cook1 hr 10 mins
  • Total time1 hr 30 mins

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  • 30g unsalted butter
  • 1 small bulb garlic
  • 1 tsp olive oil
  • 60g soft white breadcrumbs
  • 2 tbsp picked thyme leaves
  • 400g cavolo nero, hard spines removed
  • 300ml tub crème fraîche
  • 75ml milk
  • Whole nutmeg


  1. Preheat the oven to 190ºC, gas mark 5. Using 5g butter, grease a medium baking dish (about 30x20cm). Slice the top off the garlic bulb horizontally to just expose the cloves. Drizzle with the oil, then wrap loosely in foil to make a parcel. Roast for 25 minutes until tender.

  2. Melt the remaining 25g butter in a frying pan, then add the breadcrumbs and thyme. Remove from the heat and stir well. Season. Tear the cavolo nero into bitesized pieces and pile into the greased baking dish, crushing and bruising the leaves by giving them a good massage with your hands (this tenderises them and reduces their volume).

  3. Squeeze the soft pulp from the roasted garlic into a small saucepan with the crème fraîche, milk and a good grating of nutmeg. Heat through gently, whisking to break the garlic down and distribute it evenly. Season

  4. Pour the creamy mix over the torn cavolo nero, tossing to mix. Press down, scatter with the fried breadcrumbs, cover with foil and bake for 15 minutes. Remove the foil and cook for 25-30 minutes more, until golden and bubbling.


Typical values per serving when made using specific products in recipe


1,351kJ/ 326kcals



Saturated Fat












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