Charlie Richards Photography Ltd

Sprout, Salmon and Brie Gratin

Name: Sprout, Salmon and Brie Gratin
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 500 g Brussels sprouts, cooked or raw; 2 tbsp. oil; 50 g butter; 50 g plain flour; 2 tsp. English mustard powder; 600 mL milk; 175 g Brie or Camembert, cut into 1cm pieces; 350 g roast potatoes, roughly chopped; 100 g smoked or hot smoked salmon, roughly chopped; 100 g sourdough bread, cut or torn into 1cm (1/2 inch) pieces

Just what’s needed on a chilly night. If you have leftover raw sprouts, you can use them too; just roast for a little longer.

By The GH Kitchen TeamPublished: 03 January 2020

Jump to recipe

Warm and comforting, this dish will have you coming back for seconds. Leftover cooked roots to make up the roast potato amount would work well, too.

Advertisement - Continue Reading Below

Yields:

4 serving(s)

Prep Time:

25 mins

Cook Time:

1 hr 5 mins

Total Time:

1 hr 30 mins

Cal/Serv:

703

Ingredients

500 g Brussels sprouts, cooked or raw
2 Tbsp. oil
50 g butter
50 g plain flour
2 tsp. English mustard powder
600 ml milk
175 g Brie or Camembert, cut into 1cm pieces
350 g roast potatoes, roughly chopped
100 g smoked or hot smoked salmon, roughly chopped
100 g sourdough bread, cut or torn into 1cm (1/2 inch) pieces

Directions

1 Preheat oven to 200°C (180°C fan) mark 6. Tip sprouts into a roasting tin, toss through 1tbsp oil and season. Roast for 20-30min (pre-cooked ones will need less time than raw), shaking midway through, until tender and beginning to char.
2 Meanwhile, melt butter in a large pan, add flour and mustard powder and cook, stirring, for 1min. Remove pan
from heat and gradually mix in milk. Return to heat and cook, stirring, until thickened. Simmer for 2min. Stir in 125g (4oz) of the cheese and some seasoning. Remove from heat and set aside.
3 Tip sprouts into a 2 litre (31⁄2 pint) ovenproof serving dish and mix through the roast potatoes and salmon. Pour on the sauce. Mix the bread, remaining oil and cheese in a bowl, then scatter on top.
4 Cook in oven for 35min until bubbling and crisp on top. Serve with a green salad, if you like.

Per serving:

Calories: 703

Protein: 29g

Fat: 38g

Saturates: 17g

Carbs: 55g

What to read next

Sugars: 12g

Fibre: 10g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time