Sprout skeptics at Christmas? They don’t stand a chance against this creamy mustard cheese and sprout gratin! With its golden scone crumble top, this dish is a game-changer for converting sprout skeptics—kids included.
One bite, and they'll be asking for seconds (yes, really). Perfect for festive family feasts!
Overview
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Prep Time: 15 minutes
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Cooking Time: 45 minutes
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Serves: 6
Ingredients
500g Sprouts (Trimmed and Halved)
1 tbsp Olive Oil
50g Unsalted Butter
2 Finely Chopped Shallots
50g Plain Flour
750ml Milk
100ml Double Cream
1 tbsp Dijon Mustard
150g Mature Cheddar (Grated)
8 Cheese Scones
200g Thyme sprigs (Picked)
60g Chopped Hazelnuts
Method
1. Preheat the oven to 220°C
2. Bring a large pan of lightly salted water to the boil.
3. Tip the sprouts in and cook for 3 minutes. Drain and set aside to steam dry.
4. Heat the oil and butter in a saucepan until the butter is foaming.
5. Add the shallots and cook over a low heat for 7 minutes or until softened.
6. Stir in the flour and cook for 2 minutes.
7. On a gentle heat, stir in the milk a little at a time, continuously stirring until you have a smooth sauce.
8. Cook for a few more minutes while stirring, then add the cream, mustard, and cheddar. Stir until smooth and season to taste.
9. Tip the sprouts into a deep, ovenproof dish and pour over the sauce.
10. Bake in the centre of the oven for 10-15 minutes.
11. Crumble the cheese scones into a large bowl and toss together with the thyme leaves and hazlenuts.
12. Remove the sprouts from the oven and top with the scone crumb.
13. Bake in the centre of the oven for a further 10 minutes until golden brown.
14. Leave to cool for a little before serving.
