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Baked Brussel Sprout gratin With Ham And Bread Crumbs

A good old-fashioned dish that should not be forgotten. Try it with potatoes, brussels sprouts, ham and rye bread.

  • 4 servings



  • 250 ml Mornay Sauce (Bechamel With Grated Cheddar Or Gruyere)
  • 60 g Wheat Flour
  • tsp Coarse Salt
  • Freshly Ground Pepper
  • 4 Eggs

Additions 1

  • 200 g Brussel Sprouts In Cubes
  • 200 g Cooked Ham In Cubes
  • 2 tbsp Breadcrumbs

Additions 2

  • 50 g Cold Butter
  • 240 g Coarse Rye Bread


Step 1

Stir Mornay sauce, flour, salt and pepper together in a thick-bottomed pan. Boil the mixture under a heavy heat, whisking continuously.

Step 2

Boil the mixture well together on an even heat, still continuously whipping, for approximately 2 minutes. The dough should be thick and smooth.

Step 3

Remove the pan from the heat and let the dough cool slightly (stir occasionally). Beat the eggs in the dough, one at a time.

Step 4

Mix the sprouts, potato and ham in a greased ovenproof dish (approximately 5 x 19 x 32 cm).

Step 5

Pour the mixture over and fold lightly. Sprinkle breadcrumbs on the gratin and cook at the bottom of the oven. Baking for at 1 hour 10 minutes at 175 °.