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Brussels sprouts gratin

Australian Gourmet Traveller recipe for Brussels sprouts gratin.

By Lisa Featherby
  • 15 mins preparation
  • 45 mins cooking
  • Serves 6
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Brussels sprouts gratin
Think of this as a cauliflower cheese: the Brussels sprouts edition. The sprouts here are lightly steamed, so they retain a slight crunch.


  • 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


  • 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.


This recipe is from the May 2013 issue of .
Drink Suggestion: Hoppy IPA. Drink suggestion by Max Allen

  • undefined: Lisa Featherby