Brussel Sprout & Taleggio Gratin – The Ultimate Brussel Sprout Side Dish

Ultimate Brussel Sprout Side Dish - Sprout & Taleggio GratinBrussel Sprouts have always gotten a bad wrap. Why I’m not sure as I love them. In fact if I had to choose between broccoli, or any other green veg, and sprouts, I’d choose sprouts every time. They actually have a very complex flavour profile that can stand up to a lot of different cooking methods and a lot of different flavours. Roasted, steamed or even shaved into salads they are incredibly versatile. I even love them boiled and slightly overcooked with salt and butter. If you’re one of those people whose always shied away from sprouts this recipe may change your mind. To be fair most things that are baked in a cheesey white sauce are going to be pretty awesome but this is taken up a notch with the use of Taleggio cheese, and the idea of making a gratin out of sprouts is sheer genius as far as I’m concerned. Taleggio is an Italian washed rind, cows milk cheese that has quite an intense aroma that stands up well to the robust flavour of the sprouts. This would make a fantastic holiday side dish at Thanksgiving or Christmas, especially if turkey or other poultry is on the menu.

Ingredients – Serves 6   Adapted from Delicious Magazine

500g Brussel Sprouts, tough outer leaves removed and stems trimmed
50g butter, chopped
1cup plain flour
400ml whole fat milk
150ml cream
100g Taleggio cheese, rind discarded, broken into small pieces
1 teaspoon thyme leaves

Method

Preheat oven to 190C. Cook Brussel sprouts in boiling salted water until almost cooked through, but still slightly underdone. Drain and place in a buttered oven proof dish.

  

Heat butter in a saucepan over medium high heat until foaming. Ad flour and stir continuously until sandy coloured, 1-2 minutes. Gradually add combined milk and cream, whisking continuously until smooth and incorporated. Bring to the boil, stir in Taleggio and season to taste.

Pour sauce over the sprouts, scatter with the thyme leaves and bake until golden and bubbly, 20-30 minutes. Serve hot.

Brussel Sprout & Taleggio Gratin - The Ultimate Brussel Sprout Side Dish

3 thoughts on “Brussel Sprout & Taleggio Gratin – The Ultimate Brussel Sprout Side Dish

  1. Hey there! Beautiful blog you´ve got here! I will definately try the Brussel sprouts recipe (and many more- everything looks so yummy!) I just started up a food blog myself, with the Vintage kitchen theme, and I was wondering if you would be so kind and maybe help me out with a little problem I´ve got. How do you make the photos look as big as yours? What camera do you use? I use my Iphone. Do you think I have to use a better camera to be able to make the photos bigger in the blog? My photos automatically becomes pretty small, and I can´t figure out how to make them bigger in the blog… Everything looks so much yummier with larger photos! (Sorry if this is a stupid question, but I´m new to this blogging thing) Have a good day!

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