Easy Brussels Sprouts Gratin
Easy Brussels sprouts gratin is a tasty way to elevate the humble sprout. After a quick parboil, the Brussels sprouts are smothered in a rich and velvety cheese sauce and baked in the oven.
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Servings: 6
Calories: 428kcal
Equipment
- chopping board
- Kitchen knife
- measuring spoons
- Measuring jug
- Cheese grater
- Large saucepan
- small saucepan
- Oven proof dish
Ingredients
- 500 g (1 lb) Brussels sprouts (washed and trimmed)
- 1 ½ teaspoon sea salt (divided)
- 300 ml (1 ¼ cup) double cream (heavy cream)
- 1 clove garlic (crushed)
- 1 teaspoon English mustard
- 200 g (7 oz) extra mature cheddar cheese (grated, divided)
- 80 g (2.8 oz) Parmesan cheese (grated)
- 1 tablespoon cornflour
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 4 tablespoon panko breadcrumbs
Instructions
- Preheat the oven to 200C/180CFan/360F.
- Trim the Brussels sprouts, and cut a cross in the base of each sprout.
- Bring a large saucepan of water to the boil, adding 1 teaspoon of salt. Add the Brussels sprouts and boil for 5 minutes, then drain and leave in the sieve to steam dry.
- When cool enough to handle, cut the sprouts in half, through the stalk, and place in an oven proof dish.
- While the sprouts are cooking, get on with making the sauce. Pour the cream into a small saucepan, add the crushed garlic clove, whisk through the English mustard, and heat up gently. Do not boil.
- Now add 140g of the grated cheddar cheese and all of the Parmesan cheese to the saucepan. Heat gently, stirring constantly, to melt the cheese.
- Place the cornflour into a small bowl. Remove some of the creamy sauce into the bowl and stir through the cornflour to form a smooth paste.
- Remove the garlic clove from the cream, then return the cornflour mixture to the saucepan and stir through the sauce. Keep stirring until the sauce thickens.
- Season the sauce to taste with salt and black pepper, and stir through the ground nutmeg. Then pour the sauce over the cooked Brussels sprouts.
- Note: Only season the sauce once the cheese has been added, as cheese is naturally salty and will season the sauce. So taste and add extra if needed.
- Combine the remaining 60g of grated cheddar cheese with the panko breadcrumbs, sprinkle over the top of the dish, and place into the hot oven to bake for 20-25 minutes.
- Remove from the oven and serve immediately.
Notes
It's important that you only season the sauce, once the cheese has been added. Then taste the sauce and add salt if you think it needs it. Parmesan in particular adds lots of seasoning and you don't want the sauce to be too salty.
Serving vegetarian diners, no problem, just ensure you use vegetarian cheese.
This is a great make ahead dish, you can prepare the Brussels sprouts and the sauce in advance (up to stage 10 in the recipe card above), then allow to cool before covering and storing the the refrigerator.
When you are ready to cook, remove from the fridge, cover the top with the remaining grated cheddar cheese and panko breadcrumbs; and place in the oven to cook. You may need to cook a little longer as the dish will be fridge cold.
Nutrition Facts
Easy Brussels Sprouts Gratin
Amount Per Serving
Calories 428
Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 20g125%
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 99mg33%
Sodium 712mg31%
Potassium 427mg12%
Carbohydrates 17g6%
Fiber 4g17%
Sugar 4g4%
Protein 18g36%
Vitamin A 1807IU36%
Vitamin C 71mg86%
Calcium 476mg48%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
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