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Gratin Bruxellois Recipes



454g brussel spouts

1 tbsp olive oil

1 garlic clove crushed

1 tbsp butter

Half a chopped onion

2 tbsp gluten free flour

1 tsp dijon mustard

240ml milk

50g of cheese (I used emmental)


Preheat the oven to 220C. Place the brussel sprouts on a rimmed baking dish, drizzle with olive oil and season with salt and pepper. Mix in the garlic. Roast for 25 mins, tossing halfway through.

In a small saucepan over medium heat, melt the butter. Add the onions and cook for 5 mins. Add the flour and stir until the mixture forms a paste that leaves the sides and bottom of the pan cleanly. Slowly pour the milk whilst whisking. The sauce should start to thicken. Add the mustard and half of the cheese.

When the brussel sprouts are done roasting, pour the sauce over the spouts and sprinkle the remaining cheese on top. Return to the oven and cook until the cheese is melted and bubbly (about 15 mins). Serve warm.