Gratin, meaning a dish with a lightly browned crust of breadcrumbs or melted cheese, is the ultimate side dish for Christmas dinner. This sprout, leek and hazelnut gratin with Davidstow 12-Month Mature cheddar by Lee Westcott includes a good-quality cheddar cheese and hazelnuts for a fancy, festive twist.
Ingredients (serves 4)
500g Brussels sprouts
60g blanched hazelnuts
50g butter
50g flour
50g white wine
400g full-fat milk
100g Davidstow 12-Month Mature cheddar, grated
150g white leek sliced (discard the green part)
20g chopped sage
30g chopped parsley
50g breadcrumbs
Fine salt and white pepper
Method
Preheat a fan assisted oven to 170°C/gas mark 3
Quarter the Brussels sprouts and cook in boiling salted water for one minute. Plunge them into ice water to retain their colour and to stop them cooking. Once cool, drain them well and roast in a frying pan with butter until they are lightly roasted and golden brown.
Toast the hazelnuts in the oven for two to three minutes. Allow to cool. Now crush these roughly.
Melt the butter in a saucepan. Stir in the flour and cook for two minutes.
Remove the pan from the heat and add the white wine. Cook this out for one to two minutes, stirring well. Now gradually add the milk, stirring continuously to ensure you get a smooth sauce.
Return to the heat and simmer very gently, stirring continuously. Simmer for eight to 10 minutes.
Remove from the heat, add the grated cheese and stir in well. Season with salt and white pepper. Sweat off leeks without colour, add Brussels sprout quarters, mix together and remove from the heat Add crushed roasted hazelnuts and chopped herbs.
Place the mixture into a small gratin or earthenware dish. Now pour over the warm cheese sauce.
Sprinkle over breadcrumbs and some more finely grated Davidstow 12-Month Mature cheddar.
Bake for six to eight minutes until golden brown.
Recipe courtesy of Lee Westcott for Davidstow
