Gratin, meaning a dish with a lightly browned crust of breadcrumbs or melted cheese, is the ultimate side dish for Christmas dinner. Chef Lee Westcott says: 'I like mine with a good quality cheddar cheese and hazelnuts for a fancy, festive twist.'
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Yields:
4
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Ingredients
500 g brussels sprouts
60 g blanched hazelnuts
50 g butter
50 g flour
400 g full fat milk
50 g white wine
100 g Davidstow® 12 Month Mature cheddar, grated
150 g white leek sliced (discard the green part)
20 g chopped sage
30 g chopped parsley
50 g breadcrumbs
Fine salt and white pepper
Directions
Step 1Preheat a fan assisted oven to 170°c.
Step 2Quarter the brussels sprout and cook in boiling salted water for 1 minute. Plunge them into ice water to retain their colour and to stop them cooking.
Step 3Once cool, drain them well and roast in a frying pan with butter until they are lightly roasted and golden brown.
Step 4Toast the hazelnuts in the oven for 2-3 minutes. Allow to cool. Now crush these roughly.
Step 5Melt the butter in a saucepan. Stir in the flour and cook for 2 minutes.
Step 6Remove the pan from the heat, add the white wine. Cook this out for 1-2 minutes, stirring well.
Step 7Now gradually add the milk, stirring continuously to ensure you get a smooth sauce.
Step 8Return to the heat and simmer very gently, stirring continuously. Simmer for 8-10 minutes.
Step 9Remove from the heat, add the grated cheese and stir in well. Season with salt and white pepper.
Step 10Sweat off leeks without colour, add brussels sprout quarters, mix together and remove from the heat.
Step 11Add crushed roasted hazelnuts and chopped herbs.
Step 12Place the mixture into a small gratin or earthenware dish. Now pour over the warm cheese sauce.
Step 13Sprinkle over breadcrumbs and some more finely grated Davidstow® 12 Month Mature cheddar.
