Brussels Sprout Gratin
Brussels Sprouts Gratin - the perfect side dish for a roast dinner. Layers of perfectly cooked sprouts, homemade cheese sauce and crispy topping.
Servings: 6 servings
Calories: 283kcal
Ingredients
- 500 g of Brussels sprouts
- 50 g of Butter
- 2 Shallots peeled and diced
- 4 tablespoon of Plain flour
- 500 ml of Semi-skimmed milk
- 100 ml of Single cream
- 90 g of Cheddar cheese grated
- 1 tablespoon of Dijon mustard
- 1 sprig of Thyme
- 40 g of Panko breadcrumbs
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Add t500 g of Brussels sprouts to a pan of boiling water and simmer for 4 minutes.
- In a separate pan, melt 50 g of Butter and add 2 Shallots. Cook until softened, about 4 minutes.
- Add 4 tbsp of Plain flour and mix together.
- Add 500 ml of Semi-skimmed milk and whisk it in. Add 100 ml of Single cream and whisk again.
- Add 90 g of Cheddar cheese and 1 tbsp of Dijon mustard. Heat gently until the cheese has melted.
- Transfer the cooked sprouts to a baking dish and pour over the cheese sauce.
- Sprinkle over 40 g of Panko breadcrumbs and 1 sprig of Thyme. Bake in the oven for 25-30 minutes.
Notes
- We used fresh Brussels sprouts for this recipe. If you are using frozen, then you will need to cook them in boiling water for a little longer.
- Don't cook the sprouts in the pan for too long. They will still need to be a little hard, as they will continue cooking in the cheese sauce in the oven.
- Add some paprika and cayenne is nice if you want a smoky flavour.
- You can use cheddar, Parmesan or mozzarella in the cheese sauce.
Nutrition
Serving: 1portion | Calories: 283kcal | Carbohydrates: 17g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 279mg | Potassium: 263mg | Fiber: 2g | Sugar: 6g | Vitamin A: 753IU | Vitamin C: 8mg | Calcium: 264mg | Iron: 2mg
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