Winter Vegetable Gratin

INGREDIENTS

  • 250g Brussels sprouts, halved
  • Half a Savoy cabbage, roughly chopped
  • 2-3 leeks, thickly sliced
  • 50g butter
  • 50g plain flour
  • 500ml milk
  • pinch of salt
  • pinch of freshly ground black pepper
  • 1 tsp ground nutmeg
  • 1 tbsp wholegrain mustard
  • 200g grated cheese (I used an equal mix of Gruyère and Cheddar)
  • Sprinkling of breadcrumbs (enough to lightly coat the top of your dish)

DIRECTIONS

  1. Bring a large saucepan of water to the boil. Add in the Brussels sprouts, leeks and cabbage, bring back to the boil and cook for 4-5 minutes. Drain vegetables in a colander and refresh under cold water. Leave to drain.
  2. Preheat oven to 200°C/400°F/Gas Mark 6.
  3. Melt the butter in a pan over a low-medium heat. Stir in the flour to form a paste and cook for 2 minutes.
  4. Pour in the milk a little at a time, and continue stirring until a thick, smooth sauce forms. Add in the salt, pepper, nutmeg and mustard and stir to combine. Add in half the grated cheese and stir again until melted and combined.
  5. Place the drained vegetables into an oven-proof casserole dish. Pour over the sauce and mix. Sprinkle the rest of the cheese on top, followed by the breadcrumbs.
  6. Place the dish in the centre of the oven for 30 minutes until golden brown on top.

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