Brussels Sprouts Gratin combines roasted fresh brussels sprouts with a creamy gruyere cheese sauce to create a heavenly vegetable side dish.
Ask me a year ago if I liked brussels sprouts and the answer would have been “no”. Truth be told, I don’t know if I ever really gave them a fair shot. Now, I can honestly say I love them. Things that changed my mind:
- I tried them flash fried at a random dive restaurant with breakfast and they were to die for
- I eat them shaved and roasted at the salad bar at work – oh my
- I’ve loaded them up with tender crisp bacon with a balsamic reduction – so much yes
- I incorporated them into a mustard sauce that I served with chicken – you’re starting to drool now, aren’t you…
- And with this recipe, I smothered them in a rich gruyere cheese sauce – how can you possibly go wrong?
This time of year you can find brussels sprouts on a stalk. Not only does that ensure that they’ll taste as fresh as possible, but when you buy them you get to be that person walking through the store with a big ol’ stalk of sprouts and have everyone stare at you just knowing you’re going to do something awesome with them at home.
Aren’t they just gorgeous!
I adapted this recipe from Skinny Taste. As you might imagine from the photos, I de-Skinny-fied it. In her original version, she uses much less cheese and butter. I’ll just say this – she definitely gave the recipe a great starting point but I love my fat and dairy so I went a little overboard with the goodness.
The result is a rich and flavorful side dish worthy of a holiday meal or a simple family dinner. YUM!
- 1 pound brussels sprouts
- 1-2 tablespoons olive oil
- 1/2 teaspoon kosher salt
- freshly ground pepper to taste
- 2 tablespoons butter
- 1 large shallot, minced
- 1 teaspoon (about 1 large clove) garlic, minced
- 1 tablespoon flour
- 1 1/2 cups milk
- 5 ounces gruyere, grated and divided
- Preheat oven to 400 degrees F.
- Cut each sprout in half and remove any outer leaves that are dirty. In a large bowl, toss the sprouts in the olive oil until lightly coated and then spread in a single layer in a baking dish.
- Roast sprouts in preheated oven for 30-40 minutes, flipping once half way through cooking time, until golden brown. About five minutes before sprouts have finished cooking, prepare cheese sauce.
- In medium sauce pan over medium high heat, melt butter. Add shallot and cook for 3-4 minutes until fragrant. Add garlic and cook another minute until golden brown. Sprinkle flour over mixture, stir well, and allow to cook for a few minutes to develop a roux.
- Add milk and whisk mixture constantly while heating. Allow mixture to heat and thicken. As soon as it does, remove from heat and stir in half of the cheese.
- Transfer sprouts to a 9 inch square baking dish and cover with cheese sauce. Top with remaining cheese and return to oven until cheese has fully melted, about 5 minutes. Add additional salt and pepper, if desired. Serve hot.