Go Back
+ servings
A casserole dish with vegetable gratin.
Print Recipe
5 from 1 vote

Vegetable Gratin

Vegetable Gratin with brussels sprouts and leeks in a cheesy white sauce, and topped with breadcrumbs and more cheese, a delicious side dish for the festive season. It's a heart-warming Winter dish that makes the perfect accompaniment for any roast or roast alternative, and it goes down well with the whole family.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: International
Servings: 6 people
Calories: 243kcal

Ingredients

  • 400 g fresh Brussels Sprouts
  • 2 leeks
  • 1 onion
  • 3 cloves of garlic
  • ½ cup water
  • 25 g butter
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • teaspoon black pepper
  • 3 tablespoon breadcrumbs
  • 3 tablespoon cheddar cheese

For the bechamel sauce

  • 1 cup full-fat milk
  • 1 tablespoon plain flour
  • 25 g butter
  • ¼ cup grated cheddar cheese
  • 2 tablespoon grated parmesan
  • ½ teaspoon dijon mustard
  • teaspoon ground black pepper

Instructions

  • Cut the brussels sprouts into half and remove the tough ends.
  • Rinse the leeks well with plenty of cold water to remove any dirt that might hide and chop them.
  • Peel and chop the onion and garlic cloves.
  • In a large pan, heat up the oil and add the butter - allow it to melt.
  • Add the chopped onion and fry until golden, then add the garlic, leeks and brussels sprouts and sautee for 5 minutes.
  • Pour over the water, place a lid on the pan, and leave to cook until the water is evaporated and the veggies are tender.
  • In a separate pan, make the bechamel sauce.
  • Melt the butter, add the flour and whisk well to get a smooth paste.
  • Pour over the milk, and continue to whisk until the sauce thickens.
  • Add the cheeses, dijon mustard and seasoning and mix well to get a cheesy sauce.
  • Pour the sauce over the veggies and mix well to combine.
  • Transfer everything to an ovenproof dish and top with the breadcrumbs and remaining grated cheese.
  • Bake in the preheated oven at 200 degrees Celsius (390 Fahrenheit) for 20-25 minutes until golden and bubbling hot.

Notes

  • Although it works beautifully as a vegetarian side dish, you can also add any other leftover meat to it too - if you don't have leftovers, make sure the meat is cooked before adding it to the sauce and veggies.
  • Leftover ham, chicken, turkey, beef or ham would make a great addition to it, especially that around this time of the year, and in particular after big feasts, there are always leftovers.

Nutrition

Calories: 243kcal | Carbohydrates: 19g | Protein: 9g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 438mg | Potassium: 434mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1409IU | Vitamin C: 62mg | Calcium: 216mg | Iron: 2mg