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Brussels Sprouts Gratin

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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

Brussels Sprouts Gratin

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30 min



  • 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.


Ideal option for the vegetarians at your table!