A dish serving sherried sprout & Savoy gratin

Sherried sprout & Savoy gratin

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(1 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 10

Take Brussels sprouts and cabbage to a new level with this festive gratin containing cream, cheese and a slug of sherry. Ideal for Christmas or Boxing Day

Nutrition and extra info

Nutrition: Per serving

  • kcal401
  • fat30g
  • saturates17g
  • carbs18g
  • sugars7g
  • fibre4g
  • protein9g
  • salt0.5g
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Ingredients

  • 1 large Savoy cabbage, cut into 10 wedges
  • 400g Brussels sprouts, trimmed
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are throught to have been cultivated…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 fat garlic cloves, chopped
  • 4 thyme sprigs, leaves picked
  • 75g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 75g plain flour
  • 150ml fino sherry
  • 600ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 300ml double cream
  • nutmeg, grated
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 60g dried breadcrumbs
  • 60g hard cheese, grated (parmesan, comté or pecorino all work well)

Method

  1. Heat oven to 200C/180C fan/gas 6. Toss the cabbage wedges and sprouts with the oil, garlic and thyme in a large gratin dish. Season well, then roast for 25 mins.

  2. Meanwhile, melt the butter in a saucepan. Stir in the flour and cook for a couple of mins until it begins to turn golden. Remove from the heat then, whisking constantly, gradually pour in the sherry, followed by the milk and cream. Put the sauce back on the heat and cook for 3-4 mins, whisking constantly, until you have a thick sauce. Grate in a generous amount of nutmeg, season well and set aside. Mix the breadcrumbs with the cheese.

  3. Take the sprouts and cabbage out of the oven, pour over the sauce and top with the cheesy breadcrumbs. Can be made a day ahead, and then reheated. Heat grill to 200C and grill the gratin for 15 mins until the top is golden and crisp. Leave to stand for 5 mins before serving.

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Comments, questions and tips

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catie74
8th Nov, 2017
5.05
We had this with sliced gammon leftover from the weekend. The whole family enjoyed it but I am fortunate that my kids love sprouts, but we all agreed it would be too much to serve as part of a roast. Will definitely be making this again Leftovers taken to work for lunch
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