Brussels gratin

Brussels gratin

Cheat's garlicky breadcrumbs & Cheddar

Brussels gratin

40 mins

Not Too Tricky

serves 8

nutrition per serving

162

Calories


10.4g

Fat


4.9g

Saturates


6g

Sugars


0.8g

Salt


11.1g

Protein


22.1g

Carbs


5.1g

Fibre


of an adult’s reference intake


Ingredients

2 cloves of garlic

1kg Brussels sprouts

olive oil

½-1 teaspoon dried red chilli flakes

100g garlic bread

450ml semi-skimmed milk

100g baby spinach

100g Cheddar cheese

1 tablespoon plain flour

Method

  1. Preheat the oven to 200°C/400°F/gas 6. Peel and finely slice the garlic. Trim the Brussels and arrange in a single layer in a large non-stick roasting tray, scatter over the sliced garlic, drizzle with 1 tablespoon of olive oil, then sprinkle with the chilli flakes and a pinch of sea salt and black pepper. Roast in the oven for 20 minutes or until golden.
  2. Meanwhile, tear the garlic bread into a food processor, blitz into crumbs and put aside. Pour the milk into the processor (there’s no need to clean it beforehand), add the spinach and crumble in the Cheddar (now’s the time to add in Christmas cheeseboard cheeses, if you want something really special), then tip in the flour and blitz until smooth.
  3. Pour the sauce over the roasted Brussels. Give the tray a shake, then sprinkle over the garlic breadcrumbs and transfer to the oven for 15 minutes, or until beautifully golden and bubbling.

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