Brussels Sprouts Gratin

As much as I love Brussels sprouts any way, every now and then, you need to mix it up, dress them up.

Cheese is always good.

And knowing how to do a béchamel sauce (which technically becomes a mornay sauce with the addition of cheese) is handy for a lot of things—mac & cheese, croque monsieur, etc.

Serves 6

Brussels Sprouts Gratin

For the Mornay sauce:

  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 2 cups whole milk (warmed)
  • Salt and pepper
  • 2/3 cup grated smoked Gouda cheese (2 ounces)

For the Brussels sprouts:

  • 1 1/2 pounds brussels sprouts, trimmed and halved

For assembling the gratin:

  • 2/3 cup finely grated aged Gouda (2 ounces)
  • Smoked flaked sea salt, such as Maldon or regular sea salt

Preheat oven to 375°.

Make the sauce: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes.

Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often.

Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. It should coat the back of a wooden spoon.

Season with salt and pepper. Remove from heat. Add cheese and stir until melted.

Blanch the brussels sprouts: Place in a microwave-safe dish. Sprinkle with about a tablespoon of water and cook, covered, for 4-5 minutes until just tender.

Assemble the gratin: In a lightly greased gratin pan, add the Brussels sprouts.

Pour the sauce over the brussels sprouts and sprinkle with cheese and a pinch of smoked sea salt.

Bake until bubbling and golden, about 25 minutes. Serve and enjoy!

 

My verdict:

This is a great dish for those who may be on the fence about Brussels sprouts. Like bacon, cheese makes everything good.

Hmmm…speaking of bacon, a little cooked and crumbled would probably go really well in this.

We really liked this. It’s a great side dish to something simple like a steak. You can easily substitute almost any cheese for the smoked Gouda, or even a combination, if you’ve got stray scraps in the fridge.

Topping it with Parmesan and/or breadcrumbs would also be delicious. Just think of it as a Brussels sprouts version of mac & cheese (and it will seem almost healthy).

 

 

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