- 55g/2oz butter
- 55g/2oz plain flour
- 200ml/7fl oz milk
- 100ml/3½fl oz double cream
- 85g/3oz cheddar cheese, grated
- ½ tsp Dijon mustard
- salt and freshly ground black pepper
- 100g/3½oz Brussels sprouts, quartered
- small handful chopped fresh chives, to garnish
- Preheat the oven to 180C/350F/Gas 4.
- Melt the butter in a saucepan, add the flour and stir until it forms a thick paste. Remove from the heat and gradually whisk in the milk and cream. Return to the heat and stir until the mixture has thickened.
- Add the grated cheese, mustard, salt and freshly ground black pepper and simmer for five minutes over a low heat.
- Place the quartered Brussels sprouts into a pan of salted boiling water and boil for 3-4 minutes, then drain.
- Spoon the cooked Brussels sprouts into the base of a small gratin dish and pour over the cheese sauce. Place in the oven and bake for 8-10 minutes, or until golden-brown on top. Scatter with chopped fresh chives and serve.