Sunchoke and Brussels sprouts gratin
Based on 13 ratings
"This comforting gratin is perfect for autumn and winter months. You can of course make it without Brussels sprouts and only use sunchokes (Jerusalem artichokes), it would also taste fantastic!"
Difficulty
Easy 👌20
min.
Preparation
45
min.
Baking
0
min.
Resting
Ingredients
Servings2
166⅔ g
sunchokes
66⅔ g
Brussels sprouts
⅔ cloves
garlic
10 g
butter
10 g
flour
66⅔ g
heavy cream
66⅔ ml
milk
⅛ tsp
ground nutmeg
33⅓ g
grated Parmesan cheese
2 sprigs
thyme
salt
pepper
MetricImperial
Utensils
cutting board, knife, oven, frying pan, whisk, cast iron pan
How-To Videos
Homemade Béchamel
How to grate cheese
How to grate nutmeg
How to prepare Brussels sprouts
Nutrition per serving
Cal332
Protein10 g
Fat22 g
Carb25 g
Step 1/3
- 166⅔ g sunchokes
- 66⅔ g Brussels sprouts
- ⅔ 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
- 10 g butter
- 10 g flour
- 66⅔ g heavy cream
- 66⅔ ml milk
- ⅛ 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
- 33⅓ g grated Parmesan cheese
- 2 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!
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