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
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 °.
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Baked Brussel Sprout gratin With Ham And Bread Crumbs