Creamy Jersey Milk Brussels Sprouts Gratin

A comforting and flavorful gratin featuring the richness of Jersey milk and the subtle sweetness of roasted Brussels sprouts. A perfect side dish for any occasion.

Prep Time

15 minutes

Total Time

50 minutes

Calories

567 kcal

Difficulty

Easy

Equipment

3 items

Cost

£1.59/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

1.5poundsBrussels sprouts(Trimmed and halved (or quartered if large))

£1.80

1.5cupsJersey milk(Whole Jersey milk preferred for its richness)

£0.85

4ouncesGruyere cheese(Grated)

£2.50

2tablespoonsParmesan cheese(Grated)

£0.40

2clovesGarlic(Minced)

£0.10

0.3teaspoonNutmeg(Freshly grated is best)

£0.15

1teaspoonSalt(Or to taste)

£0.01

0.5teaspoonBlack pepper(Freshly ground)

£0.05

2tablespoonsOlive oil

£0.25

0.3cupBreadcrumbs(Panko or regular)

£0.10

1tablespoonButter(Melted)

£0.15

Total Cost

£6.36

£1.59 per serving

Instructions

1.
Preheat oven to 400°F (200°C).
2.
In a large skillet, toss the Brussels sprouts with olive oil, salt, and pepper. Spread in a single layer and roast in the preheated oven for 20-25 minutes, or until tender and slightly browned, flipping halfway through.
3.
While the Brussels sprouts are roasting, prepare the cheese sauce. In the same skillet (wipe clean if necessary), heat over medium heat. Add the minced garlic and cook for about 30 seconds, until fragrant.
4.
Pour in the Jersey milk and bring to a simmer, stirring occasionally. Reduce heat to low and simmer for 5 minutes, allowing the milk to thicken slightly.
5.
Remove from heat and stir in the grated Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until the cheese is melted and the sauce is smooth.
6.
Once the Brussels sprouts are roasted, add them to the cheese sauce and stir to coat evenly.
7.
Pour the Brussels sprouts and cheese sauce mixture into a 9x13 inch baking dish.
8.
In a small bowl, combine the breadcrumbs and melted butter. Sprinkle evenly over the top of the gratin.
9.
Bake in the preheated oven for 10-15 minutes, or until the topping is golden brown and the gratin is bubbly.
10.
Let cool for a few minutes before serving.

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My Notes

Nutrition Information

Nutrition per serving (285g)

567 kcal / 2372 kJ

Carbs

33g

13% of RDA

Fat

40g

57% of RDA

Protein

27g

54% of RDA

Detailed Breakdown

Fibre

9 g

30% of RDA

Sugar

12 g

13% of RDA

Sodium

870 mg

38% of RDA

Saturated Fat

19 g

95% of RDA

Chef's Tips

For a richer flavor, add a tablespoon of Dijon mustard to the cheese sauce.

You can substitute other cheeses, such as cheddar or Fontina, for the Gruyere.

To add a touch of sweetness, drizzle a small amount of balsamic glaze over the gratin before serving.

If you don't have Jersey milk, you can use whole milk, but the flavor and richness won't be quite the same.

Roasting the Brussels sprouts beforehand ensures they are tender and have a nutty flavor.

Cooking Equipment

Oven

Large Skillet

9x13 inch Baking Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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