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Brussels sprout gratin

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Brussels sprouts are baked in a light cheese sauce and topped with Parmesan.
Serves
4
Prep
5 minutes
Cook
25 minutes
Each 197g serving contains (excludes serving suggestion)
KCal
148
Carbs
12.00g
Fibre
5.00g
Protein
10.50g
Fat
5.50g
Saturates
2.60g
Sugars
6.60g
Salt
0.50g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp olive oil
1 onion, chopped
1 tbsp plain flour
good pinch white pepper
1 tsp wholegrain mustard
300ml skimmed milk
30g reduced-fat mature Cheddar
20g Parmesan
300g Brussels sprouts
1 tbsp wholemeal breadcrumbs
Method
  1. Preheat the oven to 180°C/gas 4. Heat the olive oil in a pan, add the onion and cook for 4 minutes until softened, not browned.
  2. Add the plain flour to coat the onion, mix in a good pinch of white pepper and the wholegrain mustard. Slowly stir in the milk until it thickens.
  3. Add half the Cheddar and half the Parmesan, stirring for 2–3 minutes until melted. Meanwhile, boil the sprouts in boiling water for 7–8 minutes.
  4. Drain, place in an ovenproof dish, pour over the sauce, and top with wholemeal breadcrumbs and remaining Cheddar and Parmesan. Bake for 12–15 minutes, until golden brown on top.
Chefs tips
  • For extra flavour, add 2–3 cloves crushed garlic or 1 tbsp freshly chopped herbs, such as coriander or chives.
  • Add 150g button mushrooms or a chopped leek to boost the veg count of this dish.
  • For a festive feel, add 150g vacuum-packed cooked chestnuts. 
  • Freezing instructions: Defrost in the fridge or in the microwave then reheat until piping hot throughout.
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