Sunchoke and Brussels sprouts gratin

Based on 11 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
500 g sunchokes
200 g Brussels sprouts
2 cloves garlic
30 g butter
30 g flour
200 g heavy cream
200 ml milk
½ tsp ground nutmeg
100 g grated Parmesan cheese
6 sprigs thyme
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • oven
  • frying pan
  • whisk
  • cast iron pan

Nutrition per serving

Cal
332
Protein
10 g
Fat
22 g
Carb
25 g
  • Step 1/3

    Preheat oven to 180°C/350°F. Wash Jerusalem artichokes and clean brussel sprouts. Thinly slice sunchokes and Brussels sprouts. Peel and mince garlic.
    • 500 g sunchokes
    • 200 g Brussels sprouts
    • 2 cloves garlic
    • cutting board
    • knife
    • oven

    Preheat oven to 180°C/350°F. Wash Jerusalem artichokes and clean brussel sprouts. Thinly slice sunchokes and Brussels sprouts. Peel and mince garlic.

  • Step 2/3

    To make the béchamel sauce, melt butter in a pan, then add flour, and stir to combine. Add garlic, cream, and milk, and bring to a boil. Season with nutmeg, salt, and pepper.
    • 30 g butter
    • 30 g flour
    • 200 g heavy cream
    • 200 ml milk
    • ½ tsp ground nutmeg
    • salt
    • pepper
    • frying pan
    • whisk

    To make the béchamel sauce, melt butter in a pan, then add flour, and stir to combine. Add garlic, cream, and milk, and bring to a boil. Season with nutmeg, salt, and pepper.

  • Step 3/3

    Mix sunchokes and brussel sprouts with Parmesan and thyme, pour over sauce. Transfer to a cast iron pan and bake at 180°C/350°F for approx. 40 - 50 min. Enjoy!
    • 100 g grated Parmesan cheese
    • 6 sprigs thyme
    • cast iron pan

    Mix sunchokes and brussel sprouts with Parmesan and thyme, pour over sauce. Transfer to a cast iron pan and bake at 180°C/350°F for approx. 40 - 50 min. Enjoy!