Brussels Sprout and Potato Gratin

Cook time 40 minutes
Servings 4


300g Brussels sprouts

300g baby potatoes
50g butter
50g plain flour
2 cups (500ml) of milk, warm
160g blue cheese, coarsely grated
1 handful of finely grated Parmesan
Good pinch of nutmeg

Brussels Sprout and Potato Gratin


Place the potatoes in a pot of salted water and bring to the boil. Once boiling, add the sprouts and cook for a further 5 minutes. Drain. 

Preheat oven 190°C.

In another oven safe deep-sided pan, melt the butter over a medium heat. Add the flour and stir continually for 2-3 minutes with a wooden spoon. Remove from the heat and add a quarter of the milk and vigorously whisk to prevent lumps. Place back on the heat and gradually add the rest of the milk, whisking continuously. Whisk until it comes to a boil and thickens up, then turn off the heat. Season with nutmeg, salt and pepper and then stir through the blue cheese.

Add the drained brussel sprouts and potatoes to the sauce and coat well. Sprinkle over the Parmesan and cook in the oven for 15-20 minutes.