Brussels Sprout Gratinée with Stilton Crust

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

Personally, I prefer puréed to whole Brussels sprouts. This useful light lunch or supper dish goes extremely well with cold turkey and ham and is ideal for using up leftover sprouts.


  • about 675 g/ lb cooked Brussels sprouts
  • 150 ml/¼ pint double cream
  • 1 egg
  • ¼ nutmeg, grated
  • 75 g/3 oz Stilton cheese
  • 75 g/3 oz fresh breadcrumbs
  • ½ level teaspoon cayenne pepper
  • salt
  • black pepper


Preheat the oven to 180°C/350°F/gas mark 4. Put the cooked Brussels sprouts into a food processor with the cream, egg and nutmeg and whizz until as smooth as possible. Season with salt and plenty of black pepper and turn into an ovenproof dish.

Crumble the Stilton into a bowl, add the breadcrumbs and cayenne pepper and mix together. Spoon the mixture on top of the sprout purée and spread level. Put on a high shelf in the oven for 25-35 minutes, until the crust is well browned.