Cheesy Brussel Sprout and Leek Gratin
Brussel Sprout and Leek Gratin is cheesy, creamy, bubbling and golden. Shredded brussels are gently cooked in butter with finely cut leeks. An incredibly easy cheese sauce made from whole
milk, cornflour, cheddar and cream cheese devours the vegetables. Plus this side dish is naturally gluten-free but oh so rich and delicious.
Servings: 8 people
- 2 tablespoons unsalted butter
- 750 g brussel sprouts bottom stem removed then shredded
- 2 leeks washed, topped and tailed and sliced into thin rounds
- ¼ teaspoon salt
- 500 ml whole milk
- 4 tablespoons cornflour
- 150 g mature cheddar cheese + 50g extra to sprinkle
- 150 g cream cheese
- 2 teaspoons honey dijon mustard
- 1 teaspoon onion granules
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons gluten-free breadcrumbs
Melt the butter in a large wide bottomed saucepan then add the shredded brussel sprouts and leeks with the salt.
Cook the brussel sprouts and leeks for 10-15 minutes on a gentle-medium heat stirring occasionally. The leaves should be wilted and just starting to turn golden at the edges.
Remove from heat and set aside whilst you prepare the cheese sauce.
Whisk together the milk and cornflour in a large saucepan until smooth. Then turn on the heat and bring up to a gentle boil, whisking all the time. As soon as the sauce begins to boil then the mixture will begin to thicken.
Add the cheddar cheese, cream cheese, Dijon mustard, onion granules, garlic powder and salt and stir in until the sauce is thick and smooth. Once the sauce just beings to bubble then remove from the heat.
Pour the sauce over the brussel sprouts and leeks and mix together until fully combined. Transfer to an oven-to-table dish and sprinkle over the breadcrumbs and extra cheddar cheese.
Place the dish under a grill on medium-heat for 5-10 minutes until the breadcrumbs are golden and the cheese is bubbling.
- Serves 6-8 people as a side dish
- Peel off the outer layer of the Brussels and trim off the stalks to prepare.
- Shred the brussels and leeks as thin as you can for beautiful ribbony vegetables.
You want the Brussels and leeks to be wilted in the butter but just turning golden at the edges.
- Swap out mature cheddar cheese for any melting cheese you like. Festive coloured Red Leicester or nutty gruyere are lovely choices.
- If you can’t get hold of honey dijon mustard then regular dijon will do.
- Before the final grill transfer into an ovenware dish you would be proud to serve at your table.
- Make ahead – prepare the dish up the final grilling stage. Keep in an airtight container in the fridge for up to 3 days then transfer to an oven-to-table dish, sprinkle on the breadcrumbs and cheese. But do cook in the oven for 20 minutes at 180°C to ensure the dish is piping hot.
- Freeze – You can freeze the finished dish or the gratin up to the final grilling stage. Defrost completely then re-heat according to the advice above.
Calories: 290kcal | Carbohydrates: 23g | Protein: 12g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 384mg | Potassium: 536mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1706IU | Vitamin C: 82mg | Calcium: 277mg | Iron: 2mg