Brussels Sprouts Gratin

Brussels Sprouts Gratin


It seems that I have not posted a proper side dish in a while... I assure you that that is not because I have not been making them. :) With brussels sprouts still in season I find that I have been using them a lot for side dishes and one of my favorite ways to use them is in a roasted brussels sprouts au gratin. I had been craving the creamy cheese covered brussels sprouts for a while and it was time to make them again but I thought that I would change things up a bit. Although I prefer to roast brussels sprouts I had been wanting to try the gratin with blanched brussels sprouts to see how they would work. Gratins can either be made with a cream based sauce or with a bechamel sauce and I had also been wanting to try a bechamel version of this gratin and thus I had a new recipe. The trick to a good bechamel sauce is to get the butter bubbling and just as it has turned a light brown colour to whisk in the flour. Once the flour is in you want to bring it back to where it is bubbling and just when it has become the light brown colour again to whisk in the milk. Since this is a gratin I then melted some cheese into the bechamel sauce. The new brussels sprouts gratin turned out really well! The bechamel sauce was nice and smooth and creamy and cheesy and soo good! Although I prefer the flavour of the roasted brussels sprouts I think that the texture of the blanched brussels sprouts works much better in a gratin.

Brussels Sprouts Gratin

(makes 4-6 servings)
Printable Recipe

Ingredients:
2 pounds brussels sprouts (trimmed, cut in half)
2 tablespoons butter
2 tablespoons flour
1 cup milk
1/4 teaspoon nutmeg
salt and pepper to taste
1/4 cup gruyère cheese (grated)
1/4 cup parmigiano reggiano cheese (grated)
1/2 cup panko bread crumbs
1/4 cup gruyere cheese (grated)
1/4 cup parmigiano reggiano cheese (grated)

Directions:
1. Blanch the brussels sprouts until just tender and set aside.
2. Melt the butter in a saucepan.
3. Mix in the flour and let simmer until it just starts to brown a little.
4. Mix in the milk, nutmeg, salt and pepper and cheeses and heat until it thickens.
5. Mix brussels sprouts into the bechamel sauce and pour into a baking dish.
6. Mix the bread crumbs and cheeses and sprinkle on top of the brussels sprouts.
7. Bake in a preheated 350F oven until it is bubbling on the sides and golden brown on top, about 15-20 minutes.

Similar Recipes:
Roasted Brussels Sprouts au Gratin
Rutabaga Gratin
Onion Gratin
Maple Dijon Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts with Toasted Pine Nuts
Pancetta and Porcini Potato Gratin
Fennel Gratin

32 comments:

Peter M said...

I love brussels sprouts but this takes them over the top.

Claudia said...

I hate commenting unless I have tried the recipe. But since I am on our sailboat and do not have an oven, I can't try it. However, Kevin, you said you liked the taste of the roasted b-sprouts. Why not roast them then put them into your gratin and bake to melt cheese? ciao

Susan @ SGCC said...

This looks fabulous, Kevin! I love both Brussels sprouts and gratins. A match made in heaven!

Anonymous said...

I hope you'll appreciate some constructive criticism...

Perhaps you should get yourself a thesaurus, because you've used the word nice 5 times in your small paragraph of a post.

Rambling Tart said...

I will definitely be trying this soon. I'm pretty sure Brussels sprouts are my favorite wintry vegetable and in a gratin?! Bliss!

janelle said...

Sounds fantastic! My kiddos love it when I roast brussel sprouts with olive oil and salt... but who wouldn't love this cheese-fest?

jose manuel said...

Estupenda receta y encima con Coles de Bruselas. Me la copio para hacerla. Gracias.

Milo said...

I want to know how you do that printable recipe!
I love brussel sprouts cut in half and cooked in a saute pan with butter and garlic till it is all brown and crispy

poppyseed said...

Another one I have to try. Thanks.

Lauren said...

Now, here's a recipe that might get my husband to enjoy brussels sprouts! The gratin looks amazing, Kevin.

Leslie said...

What a delicious idea Kevin!!! Anything is better with a white sauce!

Amy said...

This looks yummy! I love making a cheese sauce with a bechamel!

I searched your posts and found the one you did on Soda Bread. I searched a ton of recipes, looking for a couple to try. I made Soda Bread yesterday, as my first attempt at Irish cooking for my blog. It turned out well!

I'm following your blog now, so I'm sure I'll be enjoying lots of recipes from you!

Rosa's Yummy Yums said...

A mouthwatering gratin! Brussel sprouts are so versatile...

Cheers,

Rosa

Joanne said...

Gruyere - perfect cheese choice.

I have been negligent with my sides lately as well. I need to get into them more. Brussels are the best!

champagne kisses said...

I love brussel sprouts!

Katie said...

I'm drooling over here. Cheese + brussel sprouts = HEAVEN!

Bridgett said...

I did a similar recipe with a gruyere cream sauce and that was over the top as well. I will have to try it with your bechamel next.

Christina said...

Oh wow I love this idea! I've never tried anything like this w/ brussel sprouts, just eaten them whole or shredded. I'm definitely going to have to try this!

Kim R. said...

I could eat a crock of these all by myself. Talk about comfort food :)

cali chic said...

I recently tried brussels sprouts for the first time (at 27, I know, it's a little late) and found them very bitter-I like arugula and every other green veggie, so that's saying something. Does anyone have any tips on getting some of that bitter flavor out? I know with broccoletti (small broccoli with greens)putting them in boiling water for a couple minutes helps, is it the same for brussels sprouts? I know they're really good for you and I want to love them! thanks!

Anonymous said...

OK ... I couldn't bear to use a whole cup of heavy whipping cream, so I used part whole milk and thickened with flour.
Just don't do that!! I'm going to make it again without thickener. Flavor was great!! Sauce was gummy.

Claire (Culinarygoddess.com) said...

i've never had gratin with brussel sprouts but it sounds delicious!

The Duo Dishes said...

Even more of a reason to like sprouts.

Mary Ellen said...

My husband and I love Brussels sprouts and I'm always looking for new ways to prepare them. This looks great!

Kevin said...

Milo: I wrote a guest post about the printable recipes on Food Bloggers
Unite here: http://www.foodbloggersunite.com/2009/04/how-to-make-printable-recipe-pages.html

oneshotbeyond said...

and life is complete! wonderful looking.

Jen @ My Kitchen Addiction said...

This looks wonderful! Brussels sprouts are one of my favorites. Bookmarking this recipe so I remember to give it a try!

Suzer said...

Fantastic! Think this sauce will become a new fav.

Milo said...

oh wow... thank you so much for the link Kevin!! I can't wait to get back home and catch up on your blog and the link! I'm just a travelin' fool this month!

Jeanne @ CookSister! said...

Now there's a way of serving Brussels sprouts that I have yet to try. What's not to like about creamy, cheesy, crunchy srouts tfough!

Chloe Snacks said...

I love brussels sprouts! cant wait to try this recipe thanks for the link

Traduceri legalizate said...

I made this today and it was as awesome as it sounds. I didn't tell the meat eaters at the potluck that it was vegan, and no one had anything to say other than great praise. I will tell them later ;-) Thank you for your creativity!

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