Brussels Sprouts Gratin With Walnut Crumble Recipe
Prep Time:
10 minutes
Cook Time:
32 minutes
Servings:
4 servings
Ingredients
  • ½ teaspoon salt, plus more to taste
  • 1 pound Brussels sprouts, trimmed
  • ½ stick butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • ¼ teaspoon grated nutmeg
  • 1 garlic clove, grated
  • 1 tablespoon wholegrain mustard
  • 1 cup freshly grated cheddar cheese
  • pepper, to taste
  • ½ cup panko breadcrumbs
  • ½ cup freshly grated Parmesan
  • ½ cup chopped walnuts
  • 1 teaspoon dried thyme
Directions
  1. Bring a pan of water to a boil.
  2. Once boiling, add ½ teaspoon of salt and cook the Brussels sprouts for 5-8 minutes. They should be soft but still firm.
  3. Drain the sprouts well and set aside.
  4. In the meantime, make the béchamel. Melt the butter in a small saucepan over medium heat.
  5. Whisking continuously, stir in the flour. Cook until the flour turns golden, about 2 minutes.
  6. Whisk in the milk, nutmeg, and garlic. Reduce the heat to medium low and whisk until the sauce thickens, about 5-10 minutes.
  7. Remove the pan from the heat. Stir in the mustard and grated cheddar cheese. Once the cheese has melted, season with salt and pepper. Set aside.
  8. Preheat the oven to 400 F.
  9. Prepare the walnut crumble: In a mixing bowl, combine the breadcrumbs, Parmesan, walnuts, and thyme. Set aside.
  10. Add the Brussels sprouts to an oven-proof 9x9-inch baking dish.
  11. Cover the sprouts evenly with the béchamel sauce.
  12. Scatter the walnut crumble on top.
  13. Bake the gratin until golden, about 20-25 minutes.
  14. Leave to rest outside the oven for 5 minutes before serving.