Normally, I keep my sprout side simple, cooking them up with some bacon and chestnuts. Simple, delicious and crowd-pleasing. However, it’s not going to convince any brussel sprout nay-sayers to change their minds about this polarising vegetable, is it?
So, in an attempt to change my husband’s minds about what I consider one of my favourite vegetables, I decided to douse them in a rich, cheesy sauce, because if anything can convince a sprout hater, it has to be cheese! The best part is, you can make this up the day before, then finish it in the oven on Christmas day.
Cheesy Brussel Sprout Gratin
Ingredients (serves 6)
500g brussel sprouts, cleaned and outer leaves removed
50g unsalted butter
50g plain flour
1 tbsp Dijon mustard
100g extra mature cheddar, grated
50g gruyere, grated
Pinch of ground nutmeg
Salt and pepper
25g parmesan, grated
1. Put a large pan of salted water on to boil. Once boiling, add your brussel sprouts, cook for 5 minutes, then drain and run under cold water to prevent them cooking any further. Set aside.
2. Melt the butter in a large saucepan over a medium heat. Once melted, add the flour and stir to make a roux/paste, then continue cooking for 3-4 minutes. Start adding the milk gradually, whisking constantly until thick before adding more.
3. Once all the milk is added and you have a thick sauce, add the mustard and the two cheeses and stir to melt. Add a pinch of nutmeg and salt and pepper to taste.
4. Put the sprouts into the cheese mixture, toss to coat everything, then pop into a roasting dish. At this point, you can leave it to cool, cover in cling film and place in the fridge until you need it.
5. If cooking straight away, preheat your oven to 180c fan. Sprinkle the parmesan over the dish and bake in the oven for 20-30 minutes or until the top is golden brown and bubbling. Serve and ENJOY!