Sprout and Horseradish Gratin Recipe
This sprout and horseradish gratin is an excellent way to use up any sprouts and cheese that you might have laying around after Christmas, or to enjoy as a decadent side dish on Christmas day.
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Cooking tools:
- Ladle
- Whisk
- Saucepan
- Stove
- Wooden spoon
Ingredients
- salt
- 700g of Brussels sprouts, large ones halved, smaller ones left whole
- 500ml of milk
- 100ml of double cream
- 50g of butter
- vegetable oil, for cooking
- 1 shallot, peeled and finely diced
- 3 garlic cloves, grated to a paste
- 50g of Doves Farm Organic Plain White Flour
- ground white pepper
- 1 tbsp of horseradish sauce
- 150g of Gruyère
- 100g of Stilton
- 30g of Panko breadcrumbs
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