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Gluten-Free Brussels Sprouts Gratin

Greens of the Stone Age
Recipe by Greens of the Stone Age

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  • Prep 10 mins
  • Cook Time 35 mins
  • Total 45 mins
  • Easy
  • Serves 6

Bored of boiled sprouts? Look no further than this Gluten-Free Brussels Sprouts Gratin is packed full of festive flavour – a creamy gratin base with Gruyère cheese, bacon lardons, cranberries and a super crispy gluten-free crumb. What a mouthful!

TIP: Make this vegan by simply subbing out all dairy and meat ingredients for plant-based ones.

Compatible with

Allergies

  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

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For the sprout gratin

  • 800g brussels sprouts, trimmed and halved
  • 50g unsalted butter
  • 40g gluten free plain flour
  • 500ml whole milk
  • 100g Gruyère, grated
  • 100g dried cranberries
  • 4 tbsp double cream
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tbsp fresh sage leaves, finely chopped
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 1 tbsp English mustard
  • 2 tbsp white truffle oil
  • 1 tsp ground nutmeg
  • 1/8-1/4 tsp ground allspice
  • Sea salt and pepper, as desired

For the crumb mix

  • 75g bacon lardons or pancetta
  • 100g dried gluten-free breadcrumbs
  • 25g parmesan or pecorino, grated
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tbsp fresh sage leaves, finely chopped
  • 1 tbsp fresh rosemary leaves, finely chopped
  • 50g unsalted butter, melted

Utensils

  • 2.5-litre baking dish
  • Step 1

    Pre-heat oven to 200°C/fan 180°C/gas 6.

  • Step 2

    Add sprouts to saucepan, pour over freshly boiled water, place the lid on top and bring to a boil. Boil for one minute before draining and leaving to dry. Once dry transfer to a 2.5-litre baking dish along with dried cranberries.

  • Step 3

    Add butter to saucepan and melt over a low-medium heat, then add flour and spices, cook for further 2 minutes in order to make a roux. The roux will look like liquid, this is normal – it will start to go pale when ready.

  • Step 4

    Remove from heat and gradually whisk in half the milk in small increments then add the remainder and whisk. Add Gruyère cheese and herbs, whisk, and return to heat until thickened.

  • Step 5

    Remove from heat and stir in remaining ingredients, except for the crumb mix ingredients, then pour over sprouts and cranberries, and stir well. Place into the oven and bake for 15 minutes.

  • Step 6

    Whilst the sprouts are in the oven, fry the bacon in a dry frying pan over medium heat until golden. Remove sprouts from oven and stir in half of the bacon lardons then place back into oven.  Add remaining half to a medium bowl then stir in the remaining ingredients for the crumb, except for the melted butter, until combined. Pour over the melted butter and stir until evenly distributed.

  • Step 7

    After the gratin has been baking for 15 minutes remove from oven and scatter the breadcrumb mixture over the sprouts. Bake for a further 15 minutes. For a browner finish place under the grill when cooking is complete. Serve immediately.

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