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.
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!
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).