Cheesy Sprout Gratin Recipe

Introduction

This Cheesy Sprout Gratin is a delicious way to enjoy Brussels sprouts, combining creamy cheese sauce with a crunchy, nutty topping. It’s a comforting side dish perfect for holiday dinners or any cozy meal.

Ingredients

• 600g Brussels sprouts, trimmed and halved if large
• 1 tbsp olive oil
• 50g unsalted butter
• 2 banana shallots, finely chopped
• 50g plain flour
• 750ml semi-skimmed milk
• 100ml double cream
• 1 tbsp English mustard
• 150g mature vegetarian cheddar, grated
• 40g dried breadcrumbs (panko work well)
• 2 thyme sprigs, leaves picked
• 60g blanched hazelnuts, roughly chopped

Instructions

1. Step 1: Bring a large pan of lightly salted water to the boil. Add the Brussels sprouts and cook for 3 minutes. Drain and set aside to steam-dry.
2. Step 2: Heat the olive oil and butter in a medium saucepan until the butter is foaming. Add the shallots and cook over a low heat for 7 minutes until softened.
3. Step 3: Stir in the flour and cook for 2 minutes. Remove from the heat and whisk in the milk gradually, whisking continuously until smooth.
4. Step 4: Return the saucepan to heat and simmer the sauce for 2 minutes while whisking constantly. Stir in the double cream, English mustard, and grated cheddar. Season to taste.
5. Step 5: Preheat the oven to 220°C (200°C fan)/gas mark 7. In a bowl, combine the dried breadcrumbs, thyme leaves, and chopped hazelnuts.
6. Step 6: Place the cooked sprouts in a deep 30 x 20cm ovenproof dish. Pour the cheese sauce evenly over the sprouts, then sprinkle the breadcrumb mixture on top.
7. Step 7: Bake in the centre of the oven for 20-25 minutes or until the top is golden brown and bubbling.
8. Step 8: Let the gratin rest for at least 10 minutes before serving to allow it to set.

Tips & Variations

• For extra richness, swap semi-skimmed milk for whole milk or add a little grated Parmesan to the topping.
• You can substitute hazelnuts with walnuts or pecans for a different nutty flavor.
• If you prefer a spicier kick, add a pinch of cayenne pepper to the cheese sauce.
• Make it vegan by using plant-based milk, vegan butter, and cheese alternatives.

Storage

This gratin can be stored covered in the fridge for up to 24 hours before baking. After cooking, keep leftovers refrigerated in an airtight container for up to 2 days. Reheat in the oven at 180°C until warmed through and the top is crisp again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the gratin in advance?

Yes, you can assemble the dish up to 24 hours ahead and keep it covered in the fridge. Bake just before serving to maintain the crispy topping.

Can I use frozen Brussels sprouts?

Frozen sprouts can work if thawed and drained well, but fresh sprouts yield the best texture and flavor for this gratin.

Cheesy Sprout Gratin Recipe

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★★★★★

4.7 from 139 reviews

• Author: Cleo
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A rich and comforting cheesy sprout gratin featuring tender Brussels sprouts baked in a creamy mustard-cheddar sauce, topped with crunchy hazelnut and thyme-infused breadcrumbs.

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Ingredients

Scale 1x2x3x

Vegetables

• 600g Brussels sprouts, trimmed and halved if large
• 2 banana shallots, finely chopped
• 2 thyme sprigs, leaves picked

Dairy & Fats

• 1 tbsp olive oil
• 50g unsalted butter
• 750ml semi-skimmed milk
• 100ml double cream
• 150g mature vegetarian cheddar, grated

Pantry

• 50g plain flour
• 1 tbsp English mustard
• 40g dried breadcrumbs (panko work well)
• 60g blanched hazelnuts, roughly chopped

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Instructions

1. Prepare the sprouts: Bring a large pan of lightly salted water to a boil. Add the Brussels sprouts and cook for 3 minutes. Drain well and set aside to steam-dry, ensuring excess moisture evaporates for optimal texture in the gratin.
2. Make the cheese sauce: In a medium saucepan, heat the olive oil and unsalted butter until the butter starts foaming. Add the finely chopped banana shallots and cook over low heat for about 7 minutes until softened and fragrant. Stir in the plain flour and cook for 2 minutes to form a roux. Remove from heat and gradually whisk in the semi-skimmed milk in several pours until the sauce is smooth. Return the pan to the heat and simmer for 2 minutes, whisking continuously. Finally, whisk in the double cream, English mustard, and grated mature vegetarian cheddar. Season with salt and pepper to taste.
3. Prepare the topping: In a small bowl, toss together the dried breadcrumbs, picked thyme leaves, and roughly chopped blanched hazelnuts to create a flavorful crunchy topping.
4. Assemble the gratin: Preheat the oven to 220°C (200°C fan/gas mark 7). Place the prepared sprouts in a deep 30 x 20 cm ovenproof dish. Pour the cheese sauce evenly over the sprouts. Sprinkle the breadcrumb, thyme, and hazelnut mixture on top to cover the surface evenly.
5. Bake the gratin: Bake in the center of the preheated oven for 20-25 minutes, until the topping is golden brown and bubbling. Once baked, remove from the oven and allow the gratin to rest for at least 10 minutes before serving, allowing the flavors to meld and the sauce to thicken slightly.

Notes

• This gratin can be prepared and assembled up to 24 hours in advance and kept refrigerated before baking.
• For a nuttier flavor, lightly toast the hazelnuts before chopping.
• Use mature vegetarian cheddar to keep the dish suitable for vegetarians without compromising on flavor.
• Ensure the sprouts are steamed dry before mixing with the sauce to avoid a watery gratin.
• Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven for best texture retention.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: British

Keywords: Brussels sprouts, cheese sauce, gratin, vegetarian, baked side dish, mustard, cheddar, hazelnuts, comfort food