Brussels Sprouts & Blue Cheese Gratin
Prep: 10 mins
Cook: 45-50 mins
Even committed sprout haters will be converted to loving Brussels spouts when they try this indulgent gratin. The Brussels are lightly cooked then topped with tangy Brighton Blue Cheese and mustard-infused double cream. Baked until golden and bubbling, they'll be the breakout hit of your Christmas Day lunch.
This recipe is a:
See this week's box.
Ingredients you'll need
- 400g Brussels sprouts
- 150g Brighton Blue cheese
- 1 bay leaf
- 250ml double cream
- 2 tsp wholegrain mustard
From your kitchen
- Sea salt + black pepper
Step by step this way
- 1.
Preheat your oven to 180°C/Fan 160°C/Gas 4. Put a large pan of salted water on to boil. Trim the sprouts and pull off any ragged leaves. Halve or quarter them so they're all roughly the same size. When the water is boiling, add the sprouts and simmer for 3 mins. Drain well and tip into an ovenproof dish.
- 2.
Tuck the bay leaf in the middle of the sprouts. Crumble the Brighton Blue over the top. Pour the double cream into a jug. Add the wholegrain mustard. Season generously with salt and pepper. Whisk to combine.
- 3.
Pour the cream over the sprouts. Slide into the oven and bake for 35-40 mins till golden and bubbling. Serve straight away, discarding the bay leaf when you get to it.
