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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 Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 people
Calories: 243 kcal
Course: Side Dish
Cuisine: International

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
  • ⅛ 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
  • ⅛ teaspoon ground black pepper

Instructions

    Cup of Yum
  1. Cut the brussels sprouts into half and remove the tough ends.
  2. Rinse the leeks well with plenty of cold water to remove any dirt that might hide and chop them.
  3. Peel and chop the onion and garlic cloves.
  4. In a large pan, heat up the oil and add the butter - allow it to melt.
  5. Add the chopped onion and fry until golden, then add the garlic, leeks and brussels sprouts and sautee for 5 minutes.
  6. Pour over the water, place a lid on the pan, and leave to cook until the water is evaporated and the veggies are tender.
  7. In a separate pan, make the bechamel sauce.
  8. Melt the butter, add the flour and whisk well to get a smooth paste.
  9. Pour over the milk, and continue to whisk until the sauce thickens.
  10. Add the cheeses, dijon mustard and seasoning and mix well to get a cheesy sauce.
  11. Pour the sauce over the veggies and mix well to combine.
  12. Transfer everything to an ovenproof dish and top with the breadcrumbs and remaining grated cheese.
  13. 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 Information

Calories 243kcal (12%) Carbohydrates 19g (6%) Protein 9g (18%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 36mg (12%) Sodium 438mg (18%) Potassium 434mg (12%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1409IU (28%) Vitamin C 62mg (69%) Calcium 216mg (22%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 243

% Daily Value*

Calories 243kcal 12%
Carbohydrates 19g 6%
Protein 9g 18%
Fat 16g 25%
Saturated Fat 8g 40%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.3g 15%
Cholesterol 36mg 12%
Sodium 438mg 18%
Potassium 434mg 9%
Fiber 4g 16%
Sugar 6g 12%
Vitamin A 1409IU 28%
Vitamin C 62mg 69%
Calcium 216mg 22%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.