Brussels sprouts au gratin with piquant cheese sauce

Name: Brussels sprouts au gratin with piquant cheese sauce
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 850 g Brussels sprouts; 7-10 Tbsp Salt; 1 (approx. 200 g) thick slice of cooked ham; 40 g Butter; 40 g Flour; 1/8 l Vegetable broth (instant); 1/4 l Milk; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 250 g Hard cheese (e.g. Comté); 7-10 Tbsp Parsley; 7-10 Tbsp Grease

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

850 g Brussels sprouts
7-10 Tbsp Salt
1 (approx. 200 g) thick slice of cooked ham
40 g Butter
40 g Flour
1/8 l Vegetable broth (instant)
1/4 l Milk
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
250 g Hard cheese (e.g. Comté)
7-10 Tbsp Parsley
7-10 Tbsp Grease

Directions

1
Clean and wash the Brussels sprouts and cook in boiling salted water for about 15 minutes. Drain, catch the vegetable water and measure 1/8 litre. Cut ham into cubes. Heat butter in a saucepan, dust with flour and sauté. Deglaze with vegetable water, stock and milk while stirring and bring to the boil. Season with salt, pepper and nutmeg.
2
Grate cheese finely and add it to the sauce up to 100 g and let it melt in it. Season to taste again. Fill sprouts and ham into a greased casserole dish and spread the sauce over it. Sprinkle with remaining cheese and bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 40 minutes. Serve garnished with parsley as desired