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Sunchoke and Brussels sprouts gratin

Sunchoke and Brussels sprouts gratin

Based on 10 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

“This comforting gratin is perfect for autumn and winter months. You can of course make it without Brussels sprouts and only use sunchokes (Jerusalem artichokes), it would also taste fantastic!”

Difficulty

Easy 👌
20
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
500 g sunchokes
200 g Brussels sprouts
2 cloves garlic
30 g butter
30 g flour
200 g heavy cream
200 ml milk
½ tsp ground nutmeg
100 g grated Parmesan cheese
6 sprigs thyme
salt
pepper
Metric
Imperial

Utensils

  • cutting board
  • knife
  • oven
  • frying pan
  • whisk
  • cast iron pan

How-To Videos

Homemade Béchamel

How to grate cheese

How to grate nutmeg

How to prepare Brussels sprouts

Nutrition per serving

Cal
332
Protein
10 g
Fat
22 g
Carb
25 g

  • Step 1/3

    Preheat oven to 180°C/350°F. Wash Jerusalem artichokes and clean brussel sprouts. Thinly slice sunchokes and Brussels sprouts. Peel and mince garlic.
    • 500 g sunchokes
    • 200 g Brussels sprouts
    • 2 cloves garlic
    • cutting board
    • knife
    • oven

    Preheat oven to 180°C/350°F. Wash Jerusalem artichokes and clean brussel sprouts. Thinly slice sunchokes and Brussels sprouts. Peel and mince garlic.

  • Step 2/3

    To make the béchamel sauce, melt butter in a pan, then add flour, and stir to combine. Add garlic, cream, and milk, and bring to a boil. Season with nutmeg, salt, and pepper.
    • 30 g butter
    • 30 g flour
    • 200 g heavy cream
    • 200 ml milk
    • ½ tsp ground nutmeg
    • salt
    • pepper
    • frying pan
    • whisk

    To make the béchamel sauce, melt butter in a pan, then add flour, and stir to combine. Add garlic, cream, and milk, and bring to a boil. Season with nutmeg, salt, and pepper.

  • Step 3/3

    Mix sunchokes and brussel sprouts with Parmesan and thyme, pour over sauce. Transfer to a cast iron pan and bake at 180°C/350°F for approx. 40 - 50 min. Enjoy!
    • 100 g grated Parmesan cheese
    • 6 sprigs thyme
    • cast iron pan

    Mix sunchokes and brussel sprouts with Parmesan and thyme, pour over sauce. Transfer to a cast iron pan and bake at 180°C/350°F for approx. 40 - 50 min. Enjoy!

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