Sunchoke and Brussels sprouts gratin

Name: Sunchoke and Brussels sprouts gratin
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 Servings
Ingredients: 18 oz sunchokes; 7 oz Brussels sprouts; 2 cloves garlic; 2 tbsp butter; 0.25 cup flour; 0.75 cup heavy cream; 0.75 cup milk; 0.5 tsp ground nutmeg; 3.5 oz grated Parmesan cheese; 6 sprigs thyme; salt; pepper

Based on 11 ratings

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

Nutrition per serving

Cal
332

Protein
10 g

Fat
22 g

Carb
25 g

Step 1/3
- 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
- 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
- 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!