
The recipe was added to the favourites.
Show favouritesThe recipe was removed from the favourites.
Show favouritesAn error occurred. Please try again.
Ingredients
500 g g | Brussels Sprout Brussels Sprout | ||
1 tbsp tbsp | Mustard Mustard | ||
100 g g | Cheddar Cheddar | ||
450 ml ml | Milk Milk | ||
40 g g | Butter Butter | ||
2 tbsp tbsp | Cream Cream | ||
1,5 tbsp tbsp | Flour Flour | ||
1 handfuls handful | Thyme Thyme | ||
1 handfuls handful | Almonds Almond | ||
1 pinches pinch | Salt Salt |
Add ingredients to existing shopping list or create new one
Create new shopping listBrussels Sprouts Gratin
This recipe was liked
This recipe was disliked
An error occurred. Please try again.
Method
Preparations:
- Preheat your oven to 180°c.
- Melt the butter in a large non-stick saucepan, add flour, mustard & thyme and stir well until a thick paste forms, add milk gradually, stirring thoroughly then add the cream.
- Bring to a gentle simmer, cook for 10 minutes, or until the sauce has thickened and the flour has cooked, add the majority of the cheese.
- Simmer the sprouts for 8 minutes then drain & blanch by putting into cold water.
- When cooled add the sprouts to the cheesy sauce, stir well & transfer in to a baking dish.
- Top with the remaining cheese, breadcrumbs & almonds and bake for 15 minutes, or until the cheese is golden.
Tip:
Ideal option for the vegetarians at your table!