Name: Brussels sprouts gratin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 50 gm butter, coarsely chopped; 50 gm (1/3 cup) plain flour; 400 ml milk; 150 ml pouring cream; 80 gm Taleggio, rind discarded, broken into small pieces; 500 gm Brussels sprouts, trimmed, outer leaves discarded; 1 tsp thyme leaves

Brussels sprouts gratin

Australian Gourmet Traveller recipe for Brussels sprouts gratin.

Serves 6

Prep

15M

Cook

45M

Total

Think of this as a cauliflower cheese: the Brussels sprouts edition. The sprouts here are lightly steamed, so they retain a slight crunch.

Ingredients

50 gm butter, coarsely chopped

50 gm (1/3 cup) plain flour

400 ml milk

150 ml pouring cream

80 gm Taleggio, rind discarded, broken into small pieces

500 gm Brussels sprouts, trimmed, outer leaves discarded

1 tsp thyme leaves

Method

Main

1.Preheat oven to 190C. Heat butter in a saucepan over medium-high heat until foaming, then add flour and stir continuously until sandy coloured (1-2 minutes). Gradually add combined milk and cream, whisking continously until smooth and incorporated (4-6 minutes). Bring to the boil, stir in Taleggio and season to taste.

2.Steam Brussels sprouts in a steamer until almost tender (5-7 minutes), then drain and transfer to a buttered 2-litre ovenproof dish.

3.Pour sauce over sprouts, scatter with thyme and bake until golden and bubbly (20-30 minutes). Serve hot.