How To Make Brussels Sprouts Gratin
Switch up the potatoes for some brussels sprouts in this cheesy brussels sprouts gratin! It’s baked to perfection for a more flavorful meal.
Serves:
Ingredients
- 16ozbrussels sprouts,trimmed of outer leaves, sliced in half
- ¼tspkosher salt
- black pepper,to taste
- olive oil spray
- ½tbspbutter
- ⅓cupshallots,chopped
- 2tspall purpose flour,or gluten free flour
- ¾cupfat free milk
- ¼tspkosher salt
- 1tspfresh thyme
- 1tbspparmesan cheese,grated
- 2ozGruyere cheese,grated, divided
Instructions
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Preheat the oven to 400 degrees F. Spray an 8×12-inch gratin dish or casserole with olive oil.
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Add the brussels sprouts into the dish, then season with salt and pepper.
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Spray more olive oil over the Brussels sprouts, then place the dish in the lower third of the oven.
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Bake for 15 minutes, toss, then bake for an additional 10 minutes.
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Heat a medium nonstick pan over medium heat. Add the butter and let it melt, then add the shallots and cook for 4 to 5 minutes, until softened.
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Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk, then stir with a wooden spoon until the roux is incorporated into the milk.
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Cook over medium-low heat for 4 minutes, stirring, until the sauce thickens.
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Add the fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce, then stir until the cheese is melted and incorporated into the sauce.
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Pour the sauce over the brussels sprouts, then top with the remaining cheese.
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Bake for 15 minutes until the top is lightly browned and bubbly.
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Serve warm, and enjoy!
Nutrition
- Calories: 147.38kcal
- Fat: 9.23g
- Saturated Fat: 3.36g
- Trans Fat: 0.04g
- Monounsaturated Fat: 4.63g
- Polyunsaturated Fat: 0.81g
- Carbohydrates: 10.79g
- Fiber: 3.30g
- Sugar: 3.91g
- Protein: 7.35g
- Cholesterol: 14.61mg
- Sodium: 281.92mg
- Calcium: 214.77mg
- Potassium: 391.52mg
- Iron: 1.34mg
- Vitamin A: 108.36µg
- Vitamin C: 65.49mg
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