Summary: I love sprouts but even sprout haters seem to like this recipe
Ingredients
- 1kg Brussel sprouts
- 50gm butter
- 4 tblsp flour
- 300ml milk, at room temperature
- 200ml cream, at room temperature
- Salt
- White pepper
- 200gm Gruyere, grated
- 1/4 cup breadcrumbs
Instructions
- Preheat oven to 180 deg C.
- Trim the ends of the sprouts and remove outer leaves. Slice in half (or quarters if very large) through the stem end.
- Microwave the sprouts for until bright green and beginning to soften, around 5mins.
- Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, for a minute or two to cook out the raw flour taste.
- Slowly add the milk and cream, whisking all the time. Continue this for around 6-8 mins until sauce is thick and creamy.
- Add 2/3 of the cheese and stir till melted through. Season well with salt and pepper.
- Arrange the sprouts in a baking dish and pour the sauce over the sprouts.
- Sprinkle the remaining cheese and the breadcrumbs evenly over the top.
- Bake in the oven for 10 to 15 minutes until the top is golden and bubbling.
Quick Notes
Check the seasoning of the sauce before adding to the sprouts, don’t be shy with seasoning, especially with the pepper.
Variations
Fresh or dried chilli can be added to the sauce for a little kick. If you can’t get Gruyere use a sharp vintage cheddar.

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