- 250 ml Mornay Sauce (Bechamel With Grated Cheddar Or Gruyere)
- 60 g Wheat Flour
- tsp Coarse Salt
- Freshly Ground Pepper
- 4 Eggs
- 200 g Brussel Sprouts In Cubes
- 200 g Cooked Ham In Cubes
- 2 tbsp Breadcrumbs
- 50 g Cold Butter
- 240 g Coarse Rye Bread
Stir Mornay sauce, flour, salt and pepper together in a thick-bottomed pan. Boil the mixture under a heavy heat, whisking continuously.
Boil the mixture well together on an even heat, still continuously whipping, for approximately 2 minutes. The dough should be thick and smooth.
Remove the pan from the heat and let the dough cool slightly (stir occasionally). Beat the eggs in the dough, one at a time.
Mix the sprouts, potato and ham in a greased ovenproof dish (approximately 5 x 19 x 32 cm).
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 °.