Waitrose and Partners
Brussels sprout, blue cheese and walnut gratin

Brussels sprout, blue cheese and walnut gratin

This vegetarian gratin has fried brussels, shallots and garlic stired through a creamy, blue cheese mixture. It is topped with a crisp, toasted, nutty crumb.

4 out of 5 stars(1) Rate this recipe
  • Serves6
  • CourseSide
  • Prepare30 mins
  • Cook30 mins
  • Total time1 hr
  • Pluscooling and standing

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  • 30g salted butter
  • 2 tbsp olive oil
  • 2 shallots, finely sliced
  • 2 garlic cloves, crushed
  • 500g brussels sprouts, halved
  • 2 tbsp cider vinegar
  • 150ml single cream
  • 80ml whole milk
  • Nutmeg, for grating
  • 150g dolcelatte cheese, crumbled


  • 80g walnuts
  • 30g soft white breadcrumbs
  • 100g potato peelings, roughly chopped (About 100g)
  • 25g flat leaf parsley, stalks finely chopped


  1. Put the butter and 1 tbsp oil in a sauté pan or large frying pan over a medium heat. Once melted, add the shallots. Cook for 2-3 minutes until slightly softened, then add the garlic and cook for 1 minute more. Stir in the sprouts and cook for 4 minutes, until bright green and golden in parts. Add the vinegar and 2 tbsp water; cook for 1 minute.

  2. In a jug, mix the cream, milk and a good grating of nutmeg. Pour over the sprouts, then crumble over the cheese; cook for 1-2 minutes to warm through, then tip everything into a shallow ovenproof dish (about 25cm). Season, set aside to cool, then cover and chill (for up to 24 hours) until ready to assemble.

  3. Meanwhile, for the crumb, toast the nuts in a dry frying pan for 2-3 minutes, until fragrant, then tip into a food processor (set aside the frying pan). Add the breadcrumbs, potato peelings and parsley stalks. Pulse into a coarse crumb. Heat the remaining 1 tbsp oil in the same frying pan, then add the walnut crumb and toast, stirring regularly,for about 3 minutes. Tip into a bowl to cool; chill along with the sprout mixture.

  4. Take the sprout mixture and crumb out of the fridge 30 minutes before serving. Preheat the oven to 200°C, gas mark 6, and after 20 minutes at room temperature, scatter the crumb over the sprouts. Bake for 8-10 minutes, until bubbling and crisp on top.


Typical values per serving when made using specific products in recipe


1,597kJ/ 386kcals



Saturated Fat












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Overall rating (4/5)

4 out of 5 stars1 rating