Transform humble Brussels sprouts into an explosion of flavor with this revisited gratin. The sweetness of the sprouts blends with the power of the blue cheese, while the walnuts add an irresistible crunchy texture. This dish is a perfect accompaniment to your holiday meals or a comforting weekday dinner.
Brussels sprouts au gratin with blue cheese and walnuts
4
servings15
minutes25
minutes1200
kcal40
minutesEasy to prepare and deliciously indulgent, this gratin will appeal even to those who aren’t fans of Brussels sprouts. Proof that a few well-chosen ingredients can make all the difference in the kitchen.
Ingrédients
500 g Brussels sprouts
150 g blue cheese (Roquefort, Gorgonzola or Stilton)
100 ml fresh cream
50 g walnuts, crushed
1 tablespoon olive oil
Salt and pepper to taste
20 g breadcrumbs (optional, for a golden crust)
Instructions
- Prepare the Brussels sprouts :
Preheat oven to 200°C.
Cut off the base of the Brussels sprouts and remove any damaged outer leaves. Cook in boiling salted water for 5 minutes. Drain and set aside. - Prepare the sauce :
Heat the crème fraîche in a small saucepan over low heat. Add the blue cheese and stir until completely melted. Season with salt and pepper. - Assemble the gratin :
Arrange the Brussels sprouts in a lightly oiled gratin dish. Pour the blue cheese sauce over them. Sprinkle with chopped walnuts and, if desired, breadcrumbs. - Cooking :
Bake for 20-25 minutes, until the top is lightly browned and crisp.
Notes
- Light option: Replace the crème fraîche with plain yoghurt for a lighter version.
- GourmandAddition: Add grilled bacon for an irresistible touch of smokiness.
Gratin de Choux de Bruxelles au Bleu et Noix is proof that vegetables can be both gourmet and elegant. Its combination of intense flavors and varied textures makes this dish as tasty as it is surprising. An invitation to rediscover Brussels sprouts in a different way, with Cuizette.
