Sunchoke and Brussels sprouts gratin

Sunchoke and Brussels sprouts gratin

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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 👌
Preparation
20 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
MetricImperial
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

Utensils

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

Nutrition per serving

Cal332
Fat22 g
Protein10 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
    • 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

    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
    • 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

    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!

  • Enjoy your meal!

    Sunchoke and Brussels sprouts gratin

How-To Videos

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Homemade Béchamel

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