Brussels Sprout Gratin
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Brussels sprouts
- 50 g Butter
- 2 Shallots (peeled and diced)
- 4 tablespoons Plain flour
- 500 ml Semi-skimmed milk
- 100 ml Single cream
- 90 g Cheddar cheese (grated)
- 1 tbsp Dijon mustard
- 1 sprig Thyme
- 40 g Panko breadcrumbs
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Add t500 g Brussels sprouts to a pan of boiling water and simmer for 4 minutes.
- In a separate pan, melt 50 g Butter and add 2 Shallots. Cook until softened, about 4 minutes.
- Add 4 tbsp Plain flour and mix together.
- Add 500 ml Semi-skimmed milk and whisk it in. Add 100 ml Single cream and whisk again.
- Add 90 g Cheddar cheese and 1 tbsp 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 Panko breadcrumbs and 1 sprig Thyme. Bake in the oven for 25-30 minutes.