Creamy Cheese, Brussels Sprout and Almond Gratin
Sprouts are not just for Christmas. Cooked like this, smothered in a silky, rich cheese sauce, they can give cauliflower or leeks a run for their money. This dish is seriously moreish and satisfying, ideal for warming you up on a cold, dark winter night.
- 500g waxy potatoes, peeled and cut into sprout-sized cubes
- 600g Brussels sprouts
- 150g light blue cheese, such as Cashel blue or Dorset blue, crumbled or chopped
- 200ml double cream
- 200ml full-fat milk
- 1 tbsp grain mustard
- 50g ground almonds
- 75g fresh white breadcrumbs
- 30g Parmesan cheese, freshly grated
- salt and black pepper
Heat the oven to 180°C/350°F/gas 4. Par-boil the potatoes in boiling salted water for 6–8 minutes until almost tender, adding the sprouts for the final 2 minutes of cooking. Drain and tumble into a well-buttered ovenproof dish. In a jug, combine the blue cheese, cream, milk, mustard and almonds. Season well with salt and pepper. Pour the mixture evenly over the sprouts and potatoes. Mix together the breadcrumbs and Parmesan and scatter over the top. Place in the heated oven and bake for 25–30 minutes until golden and bubbling. Serve hot.