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Pre-heat the oven to 200 C.
Peel potatoes and slice thinly with a mandolin if you have one, otherwise a sharp knife will do.
Give the sprouts a wash and slice thinly. Grate in orange zest, season with salt and pepper then mix.
In a heavy based small casserole layer the sliced potatoes making sure they overlap. Dot butter over the potatoes then layer shredded sprouts on top, repeat the layering whilst dotting butter on top until you've used up all the spuds and sprouts.
Pour over stock and cream. Pop in the oven for 45 minutes. Insert a skewer into the dish, it should go in really easily when the potatoes are cooked.
From your larder