Baked Brussel Sprout gratin With Ham And Bread Crumbs

Ingredients

Dough

• 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

Method

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 °.