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Old 19th Dec 2014, 19:17
  #19 (permalink)  
Join Date: Nov 2013
Location: apogee
Age: 64
Posts: 57
Basic principle is that if you put cheese on anything, it's delicious. Word is in some parts of the UK, many bracchias were damaged by water flooding their stems and might be in short supply this Christmas.

Brussels Sprouts Gratin Recipe

Yield: Serves 4
Total Time: 1 hour

Sizes of Brussels sprouts can vary dramatically from small to extra large. This quantity difference can affect the results of this recipe. So I've used a weight measurement for ensure consistency with my results. And of course, add more cheese if you like!


  • about 1 1/2 pounds (680g) Brussels sprouts, halved
  • 2 Tablespoons (30g) butter
  • 2 Tablespoons (15g) flour
  • 1 1/2 cups (360ml) milk
  • 1 cup (100g) grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/4 cup (60ml) mayonnaise
  • black pepper to taste


Pre-heat oven to 350 degrees F.
  1. Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft!
  2. In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.
  3. Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.
  4. Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 30-45 minutes or until Brussels sprouts are tender.
  5. For extra cheese crust, sprinkle cheese on about 10 minutes before Brussels sprouts are finished.
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