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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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