Sprout and horseradish gratin
- Side
- Easy
- 4
- 1 hour 20 minutes
PT1H20M
This sprout and horseradish gratin is an excellent way to use up any sprouts and Stilton that you might have lying around after Christmas, or to enjoy as a decadent side dish on Christmas day.
Ingredients
- salt
- 700g of Brussels sprouts, large ones halved, smaller ones left whole
- 500ml of milk
- 100ml of double cream
- 50g of butter
- vegetable oil, for cooking
- 1 shallot , peeled and finely diced
- 3 garlic cloves , grated to a paste
- 50g of Doves Farm Plain White Flour
- ground white pepper
- 1 tbsp of horseradish sauce
- 150g of Gruyère
- 100g of Stilton
- 30g of Panko breadcrumbs
Method
Preheat the oven to 220°C/gas mark 7
Bring a large saucepan of salted water to the boil and add the sprouts. Cook for 3 minutes, or until tender, then drain
- salt
- 700g of Brussels sprouts, large ones halved, smaller ones left whole
Return the saucepan to the heat and add the milk and cream. Heat gently over a low heat, ensuring it doesn’t boil
- 500ml of milk
- 100ml of double cream
Add the garlic and cook for a further minute, taking care to ensure that the garlic doesn’t burn
- 3 garlic cloves , grated to a paste
Add the flour and cook out, stirring, for a few minutes. It’s important to cook out the flour very well at this stage to ensure the sauce doesn’t have an unpleasant taste of raw flour
- 50g of plain flour
Begin adding the warm milk and cream mixture to the buttery shallots a ladleful at a time. Whisk each ladle into the mixture to fully incorporate it before adding the next. Continue ladling in the milk and cream until it has all been used up. Continue cooking the sauce, stirring, for a couple of minutes. Season with salt and white pepper
Bake for 20-25 minutes, or until the gratin is golden brown and bubbling
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Sprout and horseradish gratin
