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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
