Cheesy Sprout Gratin


  1. Pre-heat the oven to 200c fan. Pop the sprouts onto a roasting tray. Add the olive oil and plenty of salt and pepper. Toss together and roast for 20-25 minutes or until charred and about 90% tender.
  2. Meanwhile, melt the butter in a pan over a medium heat. Add the flour and mix well. Add the milk, a splash at a time until completely incorporated. Reduce the heat to low and cook, stirring occasionally, for 5 minutes to cook out the flour. Chuck in the nutmeg, most of the cheese and a good pinch of salt and pepper. Mix well and cook for 1-2 minutes until the cheese has melted.
  3. Pre-heat the grill to high. Put the sprouts into a snug roasting dish and pour over the cheese sauce. Scatter over the remaining cheese. Place under the grill and cook for 5-6 minutes or until golden and bubbly. Serve immediately.


Serves 4 as a side

500g sprouts, cut in half
1 tbsp olive oil
30g butter
30g plain flour
400ml whole milk
A grating of nutmeg
80g cheddar cheese, grated
20g Parmesan, grated
Salt and pepper

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