3 Cheese Sprout Gratin – or maybe we can call it Sproutyflower Cheese? (Chris came up with that name tee hee!) is a super-quick and easy sprout-take on cauliflower cheese.
The first speedy recipe in my series of four sprout side dishes – perfect for Thanksgiving, Christmas and whenever I spot sprouts at the shop!
The sprouts are simply roasted with a little butter, then topped with cream and lots of cheese and baked again until browned and bubbling. No need to get a pan dirty whisking up white sauce!
The 3 Cheese Sprout Gratin Recipe:
Sproutyflower cheese
Ingredients
- 500 g sprouts
- 2 tbsp unsalted butter
- pinch of salt and pepper
- 50 g Mozzarella cheese, grated (use a vegetarian version if required)
- 50 g Parmesan cheese, grated (use a vegetarian version if required)
- 100 g Mature/strong Cheddar cheese, grated (use a vegetarian version if required)
- 200 ml double/heavy cream
- 2 tbsp freshly chopped parsley
Instructions
- Preheat the oven to 200C/400F.
- Peel the outer leaves from the sprouts, and chop the ends of the stalks off. Place the sprouts in a small baking dish and dot on the butter in small pieces. Sprinkle on a pinch of salt and pepper and place in the oven for 10 minutes.
- After 10 minutes sprinkle on half of each of the cheeses. Pour over the cream, stir and sprinkle the remaining cheeses on top. Place back in the oven for 10-15 minutes until the cheese is golden and the sauce is bubbling.
- Remove from the oven. Sprinkle with chopped parsley and serve.
Recipe Video
Recipe Notes
Nutritional Information
If you like this one then why not try some of my other Sprout Recipes with a twist, perfect to really lift that side dish for for the holiday season.
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