Gruyere and Brussels Sprouts Gratin

Quick to make, full for flavor, and great for a side or main dish this gruyere and brussels sprouts gratin is baked in a delightfully cheesy sauce that everyone will love.

Gruyere and Brussels Sprouts Gratin

In the last few years, I’ve been experimenting with Brussels Sprouts in various recipes and I came to the conclusion – they are not that bad! I actually like them!

I recently started shaving Brussels Sprouts in the food processor for salads. I’ll be sharing one of these fall salads soon. Why haven’t I done this earlier? I used to chop them with a knife. Using the food processor is so much easier!

I’ve made Brussels Sprouts gratin many times, but I always used to cut them in half. They taste great this way and usually get pretty tender after baking. After trying one of my tested recipes with shaved Brussels Sprouts, I was extremely happy with the result. No, you don’t have the big halves of Brussels, but this way you have a slice of creamy goodness, made with tender shaved Brussels Sprouts. The dish actually cooks faster this way.

Gruyere and Brussels Sprouts Gratin

In this recipe I used Gruyere cheese (one of my favorite cheeses), shallot, garlic milk + cream (or half & half), butter and some flour (gluten free could be used). Just a handful of ingredients and minimal prep steps.

Gruyere is perfect for baked dishes, with savory, distinctive, but not overpowering taste.

I also decided to skip the break crumb topping, that most gratins have. You can add breadcrumb topping if you’d like, but I don’t think it is necessary.

You can use store bought half and half in this recipe or make it yourself, by combining equal amounts of milk and heavy cream.

Gruyere and Brussels Sprouts Gratin

Gruyere and Brussels Sprouts Gratin
 
Prep Time
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Quick to make, full for flavor, and great for a side or main dish this gruyere and brussels sprouts gratin is baked in a delightfully cheesy sauce that everyone will love.
Author:
Recipe Type: Side
Serves: 6 servings
Ingredients
  • 4 cups Brussels Sprouts trimmed and outer leaves removed
  • 2 tbsp butter
  • 1 shallot chopped
  • 1 clove garlic
  • 2 tbsp flour
  • 1 cup half & half
  • ⅛ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp black pepper
  • ⅔ cup Gruyere cheese
  • 1 tbsp parsley for garnishing
Instructions
  1. Preheat oven to 400 F. Spray a 9x9 inch baking dish with cooking spray.
  2. Thinly shave brussels sprouts in a food processor.
  3. Melt butter in a small saucepan. Add shallot and garlic and cook for 2 minutes, stirring to prevent burning. Add flour and cook for 30 seconds. Slowly pour the half & half. Add salt, pepper and nutmeg. Bring to a boil, stirring frequently. Remove from the heat immediately.
  4. Pour mixture over the brussels sprouts, top with cheese. Cover with aluminum foil and bake for 20 minutes.
  5. Remove the foil and cook for 5 more minutes. Check if the Brussels Sprouts are fully cooked and tender. Bake for additional 5 minutes, if necessary, until the half & half is absorbed and the top is golden.

 

Lyubomira Lsl

Hi, I’m Lyubomira (people call me Mira). I have background in construction engineering and design, but recently discovered my new passion – cooking and food photography.I try to share simple, straightforward recipes, fast to prepare with widely available ingredients.

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