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Auntie Patty's Brussel Sprout Gratin

Brussel Sprout Gratin | FreshBox

With new seasons and growing conditions we like to make sure we are getting a diversity of organic wholefoods that embody high levels of vitamins and minerals.

Since Fresh Box brings it to your door the challenge is to get the kiddies to eat it, especially when it comes to Brussel Sprouts.

My Auntie Patty would do was very clever and a great cook and many times I was tricked by the Gratin! Patty would hide Brussel Sprouts, Cauliflower and Broccoli in her delicious Gratin and I would hoover it. 



  • 500g Brussels sprouts
  • 1 clove garlic (cut in half)
  • 3 tablespoons butter (divided)
  • 2 tablespoons minced shallots
  • 2 tablespoons flour or Quinoa flour
  • 1/2 teaspoon Himalayan salt (or to taste)
  • 1/8 teaspoon freshly ground black pepper
  • Dash ground nutmeg
  • 1 cup milk or milk alternative (Oat, Soy or Almond)
  • 1/2 cup  shredded cheddar cheese
  • 1/2 cup fine soft bread crumbs


  • Cut off the core ends of the Brussels sprouts. Quarter or halve the sprouts lengthwise. Rinse well under cold running water.
  • Heat the oven 200C

  • Rub a 1 to 1 1/2-quart gratin dish or baking dish with the cut side of the garlic halves. Lightly butter the dish.

  • Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and boil for 3 minutes. Drain and set aside.

  • In a medium saucepan or saucier over medium-low heat, melt 2 tablespoons of the butter. Add the minced shallots and saute, stirring, until then are translucent. Add the flour, 1/2 teaspoon of salt, the pepper, and nutmeg to the saucepan and cook, stirring, for 2 minutes longer. Gradually stir in the milk. Continue cooking, stirring, until the sauce has thickened. Stir in the shredded cheese and cook, stirring until the cheese has melted.

  • Gently fold the Brussels sprouts into the sauce.

  • Spoon the mixture into the prepared baking dish.

  • Melt the remaining 1 tablespoon of butter and toss with the bread crumbs. Sprinkle over the casserole.

  • Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned and the filling is bubbling. 

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