Even Brussels sprouts naysayers will love this side. The cream sauce complements the sprouts’ mild sweetness, and the crispy gruyere top gives it a nutty finish.
On the Ingredients
- Brussels sprouts are related to cabbages and have a similar flavor. Brussels sprouts are a contentious vegetable, loved and hated by many. One reason for this may be that some people have a certain gene that makes chemicals in Brussels sprouts taste very bitter. It’s estimated that up to 50% of the population may have this gene variant. For people without this gene, this vegetable has a nutty and mildly sweet flavor, that pairs beautifully with cheeses like parmesan and gruyere, bacon, mustard, cider, and many other autumn flavors. However, it’s important not to overcook Brussels Sprouts, which gives them a very strong flavor and odor. Brussels sprouts are high in fiber, vitamins (especially K and C), and minerals. (Read more about Brussel sprouts.)
- Gruyere cheese another Swiss-type cheese that is sweet, nutty, and salty. It’s harder than generic Swiss and has a deeper flavor while still being mild enough not to overpower other flavors in a dish. It’s especially popular in quiche, on top of gratins, and mixed with other cheeses in a fondue.
Brussels Sprouts Gratin
Servings
8
servingsPrep time
15
minutesCooking time
45
minutesTotal time
1
hourEven Brussels sprouts naysayers will love this side. The cream sauce complements the sprouts’ mild sweetness, and the crispy gruyere top gives it a nutty finish.
Ingredients
1 1/2 lbs Brussels sprouts
3 shallots (diced)
4 tbsp butter
4 tbsp gluten-free flour mix
1 cup whole milk
1 cup half & half
1/4 tsp nutmeg
1/2 tbsp fresh minced sage
1/2 tsp salt
1/4 tsp black pepper
1 cup shedded gruyere cheese
Directions
- Preheat the oven to 350° F.
- Wash the Brussels sprouts, cut off the stem ends, and cut them in half. Bring a large pot of water to a boil and add the sprouts.
- Cook for 6 minutes and drain, then submerge the sprouts in a mixing bowl of cold water to prevent them from cooking in their residual heat.
- Melt 2 tbsp of butter in a large oven-proof skillet or frying pan over medium-low. Add the shallots and sauté until they are translucent. Add the remaining butter and melt. Add the flour and stir to coat the shallots thoroughly.
- Add the milk and half & half a little at a time, continually stirring to prevent any lumps from forming. When the milk is thoroughly incorporated, bring the sauce to a simmer and stir occasionally while it thickens. Add the nutmeg, sage, salt, and pepper. When it’s thickened, remove from the heat.
- Drain the Brussels sprouts and add them to the sauce. Stir to coat and top with the shredded cheese. Put the skillet in the oven and bake for 30 minutes. If the cheese hasn’t browned, turn your broiler to high and broil until the cheese is golden (5-10 minutes). Serve hot!
