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Brussels sprouts gratin

You'll need

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


  • 01
  • 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.
  • 02
  • Steam Brussels sprouts in a steamer until almost tender (5-7 minutes), then drain and transfer to a buttered 2-litre ovenproof dish.
  • 03
  • Pour sauce over sprouts, scatter with thyme and bake until golden and bubbly (20-30 minutes). Serve hot.
This recipe is from the May 2013 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Hoppy IPA.

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