Brussels sprouts gratin

Lynnda Cloutier


even the hardest Brussels sprouts haters like this dish. The sprouts are covered in cheese sauce. Nutty, buttery Gruyere is a perfect companion for the sprouts in this dish is a great side dish for chicken, pork or roasted meats. If you have some dry mustard, whisk in a teaspoon or two and a pinch of grated nutmeg into the milk to add a bit of warm spice and richness to the sauce. You can even add some toasted chopped hazelnuts sprinkle over the top just before serving for some crunch. Serves 6 to 8Source: Unknown

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2 pints brussels sprouts, about 1 1/2 pounds, trimmed
3 tablespoons unsalted butter
3 tablespoons unbleached flour
2 cups milk at room temperature
5 ounces gruyere cheese, grated, about 1 cup grated
kosher salt and freshly cracked black pepper to taste

Directions Step-By-Step

preheat oven to 400.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook 5 to 7 minutes until bright green and beginning to soften. Drop into a bowl of ice water to stop the cooking process.
Make the sauce by melting the butter and flour together in a pan over medium heat. Cook, stirring, until smooth and bubbly, about one minute. Slowly whisk in the milk and continue to cook, whisking frequently until thick and creamy, 2 to 3 minutes. Add three quarter of the cheese and stir until melted and smooth. Season the sauce while the salt and heavily with pepper.
Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and evenly top with remaining cheese. Bake in the center of the oven for 10 to 15 minutes until golden bubbling on top.

About this Recipe

Course/Dish: Vegetables