Gratin, meaning a dish with a lightly browned crust of breadcrumbs or melted cheese, is the ultimate side dish for Christmas dinner. I like mine with a good quality cheddar cheese and hazelnuts for a fancy, festive twist.
Serves: 4
What You’ll Need:
- 500g brussel sprouts
- 60g blanched hazelnuts
- 50g butter
- 50g flour
- 400g full fat milk
- 50g white wine
- 100g Davidstow® 12 Month Mature cheddar, grated
- 150g white leek sliced (discard the green part)
- 20g chopped sage
- 30g chopped parsley
- 50g breadcrumbs
- Fine salt and white pepper
What To Do:
- Preheat a fan assisted oven to 170°c
- Quarter the brussel sprouts and cook in boiling salted water for 1 minute. Plunge them into ice water to retain their colour and to stop them cooking.
- Once cool, drain them well and roast in a frying pan with butter until they are lightly roasted and golden brown.
- Toast the hazelnuts in the oven for 2-3 minutes. Allow to cool. Now crush these roughly.
- Melt the butter in a saucepan. Stir in the flour and cook for 2 minutes.
- Remove the pan from the heat add the white wine. Cook this out for 1-2 minutes, stirring well.
- Now gradually add the milk, stirring continuously to ensure you get a smooth sauce.
- Return to the heat and simmer very gently, stirring continuously. Simmer for 8-10 minutes.
- Remove from the heat, add the grated cheese and stir in well. Season with salt and white pepper.
- Sweat off leeks without colour, add brussel sprout quarters, mix together and remove from the heat
- Add crushed roasted hazelnuts and chopped herbs.
- Place the mixture into a small gratin or earthenware dish. Now pour over the warm cheese sauce.
- Sprinkle over breadcrumbs and some more finely grated Davidstow® 12 Month Mature cheddar.
- Bake for 6-8 minutes until golden brown.
Recipe credit: Created by Lee Westcott for Davidstow®