Cheesy Sprout Gratin Recipe

Introduction

Cheesy sprout gratin is a comforting and flavorful way to enjoy Brussels sprouts, combining them with a creamy cheese sauce and a crunchy nutty topping. This dish is perfect as a side for cozy dinners or festive gatherings.

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 finely chopped shallots and cook over low heat for 7 minutes, or until softened.
3. Step 3: Stir in the plain flour and cook for 2 minutes to form a roux. Remove from the heat.
4. Step 4: Whisk in the semi-skimmed milk in several pours, whisking continuously until smooth. Return the pan to the heat and simmer for 2 minutes, whisking constantly.
5. Step 5: Whisk through the double cream, English mustard, and grated cheddar cheese. Season with salt and pepper to taste.
6. Step 6: Preheat the oven to 220°C (200°C fan)/Gas mark 7.
7. Step 7: Combine the dried breadcrumbs, thyme leaves, and chopped hazelnuts in a bowl.
8. Step 8: Place the cooked Brussels sprouts in a deep 30 x 20cm ovenproof dish and pour over the cheese sauce. Scatter the nutty breadcrumb mixture evenly on top.
9. Step 9: Bake in the center of the oven for 20–25 minutes, until golden brown and bubbling.
10. Step 10: Allow the gratin to rest for at least 10 minutes before serving.

Tips & Variations

• For extra flavor, add a pinch of nutmeg to the cheese sauce during cooking.
• Use vegan cheddar and plant-based milk and cream to make this dish dairy-free.
• Swap hazelnuts for walnuts or pecans if preferred.
• To save time, use pre-trimmed Brussels sprouts from the store.

Storage

Store any leftover gratin covered in the fridge for up to 24 hours. Reheat gently in the oven until warmed through to keep the topping crispy. Avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this gratin in advance?

Yes, you can assemble the dish up to 24 hours ahead and keep it refrigerated. Bake just before serving for the best texture and flavor.

Can I freeze cheesy sprout gratin?

Freezing is not recommended as the creamy sauce and crunchy topping may separate or become soggy upon reheating.

Cheesy Sprout Gratin Recipe

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★★★★★

4.5 from 138 reviews

• Author: Ben
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Cheesy Sprout Gratin is a comforting, flavorful dish featuring tender Brussels sprouts baked in a creamy, sharp cheddar sauce, topped with a crunchy hazelnut and breadcrumb crust. Perfect as a warming side for holiday meals or cozy dinners, it balances creamy textures with nutty, aromatic herbs for an irresistible vegetarian option.

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Ingredients

Scale 1x2x3x

Sprouts

• 600g Brussels sprouts, trimmed and halved if large
• 1 tbsp olive oil
• 50g unsalted butter
• 2 banana shallots, finely chopped

Sauce

• 50g plain flour
• 750ml semi-skimmed milk
• 100ml double cream
• 1 tbsp English mustard
• 150g mature vegetarian cheddar, grated

Topping

• 40g dried breadcrumbs (panko work well)
• 2 thyme sprigs, leaves picked
• 60g blanched hazelnuts, roughly chopped

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Instructions

1. Blanch the sprouts: Bring a large pan of lightly salted water to the boil. Add the Brussels sprouts and cook for 3 minutes to soften slightly, then drain and set aside to steam-dry, ensuring excess moisture evaporates.
2. Make the creamy sauce: Heat olive oil and butter in a medium saucepan over medium heat until the butter foams. Add the finely chopped shallots and cook gently over low heat for about 7 minutes until softened and translucent.
3. Create roux and add milk: Stir in the plain flour and cook for 2 minutes to remove the raw flour taste. Remove from heat, then gradually whisk in the semi-skimmed milk in several portions to avoid lumps, forming a smooth sauce. Return to heat and simmer for 2 minutes, whisking continuously to thicken.
4. Finish the sauce: Whisk in the double cream, English mustard, and grated mature vegetarian cheddar until fully incorporated and melted. Season with salt and pepper as desired.
5. Prepare the topping: Combine the dried breadcrumbs, picked thyme leaves, and roughly chopped hazelnuts in a small bowl. This will add a crunchy, aromatic crust to the gratin.
6. Assemble the gratin: Transfer the blanched Brussels sprouts to a deep, ovenproof dish approximately 30 x 20cm. Pour the creamy cheese sauce evenly over the sprouts, then sprinkle the nutty breadcrumb topping across the surface.
7. Bake: Preheat the oven to 220°C (200°C fan)/Gas Mark 7. Bake the gratin in the center of the oven for 20-25 minutes until the topping is golden brown and bubbly.
8. Rest and serve: Remove from the oven and allow the gratin to rest for at least 10 minutes before serving to set and enhance flavors.

Notes

• The gratin can be assembled ahead and kept in the fridge for up to 24 hours before baking.
• Use mature vegetarian cheddar for the best flavor; substitute with regular cheddar if preferred.
• Panko breadcrumbs provide extra crunch, but regular dried breadcrumbs work fine.
• Ensure the sprouts are well steamed-dried before adding to avoid a watery sauce.
• This dish pairs well with roasted meats or can be enjoyed as a hearty vegetarian main with crusty bread.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: British

Keywords: Brussels sprouts, gratin, cheesy, vegetarian, side dish, baked, creamy sauce, nutty topping