Preparation
Preparations:
Preheat your oven to 180°c.
Melt the butter in a large non-stick saucepan, add flour, mustard & thyme and stir well until a thick paste forms, add milk gradually, stirring thoroughly then add the cream.
Bring to a gentle simmer, cook for 10 minutes, or until the sauce has thickened and the flour has cooked, add the majority of the cheese.
Simmer the sprouts for 8 minutes then drain & blanch by putting into cold water.
When cooled add the sprouts to the cheesy sauce, stir well & transfer in to a baking dish.
Top with the remaining cheese, breadcrumbs & almonds and bake for 15 minutes, or until the cheese is golden.
Tip:
Ideal option for the vegetarians at your table!