Sunchoke and Brussels sprouts gratin

Sunchoke and Brussels sprouts gratin

Based on 13 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

"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
cloves
garlic
10 g
butter
10 g
flour
66⅔ g
heavy cream
66⅔ ml
milk
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-bechamel

Homemade Béchamel

how-to-grate-cheese

How to grate cheese

how-to-grate-nutmeg

How to grate nutmeg

how-to-prepare-brussels-sprouts

How to prepare Brussels sprouts

Nutrition per serving

Cal332
Protein10 g
Fat22 g
Carb25 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.
    • 166⅔ g sunchokes
    • 66⅔ g Brussels sprouts
    • 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.
    • 10 g butter
    • 10 g flour
    • 66⅔ g heavy cream
    • 66⅔ ml milk
    • 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!
    • 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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