94% would make again
Brussels Sprouts Au Gratin
featured in Herb Salt Steak & Brussel Sprout Gratin
Tasty Team
June 10, 2019
Ingredients
for 6 servings
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup milk (240 mL), warm
- 1 cup vegetable stock (240 g), warm
- 2 oz shredded gruyère cheese (55 g)
- 4 fl oz freshly grated parmesan cheese (115 g), divided
- kosher salt, to taste
- olive oil, for greasing
- 1 lb brussel sprout (455 g), trimmed, quartered
Nutrition Info
- Calories 373
- Fat 26g
- Carbs 23g
- Fiber 2g
- Sugar 7g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400˚F (200˚C).
- In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
- Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
- Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
- Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
- Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
- Bake for 20 minutes, until the sauce is bubbly and browned.
- Serve warm.
- Enjoy!
Ingredients
for 6 servings
- 3 tablespoons unsalted butter, divided
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup milk (240 mL), warm
- 1 cup vegetable stock (240 g), warm
- 2 oz shredded gruyère cheese (55 g)
- 4 fl oz freshly grated parmesan cheese (115 g), divided
- kosher salt, to taste
- olive oil, for greasing
- 1 lb brussel sprout (455 g), trimmed, quartered
Nutrition Info
- Calories 373
- Fat 26g
- Carbs 23g
- Fiber 2g
- Sugar 7g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400˚F (200˚C).
- In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
- Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
- Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
- Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
- Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
- Bake for 20 minutes, until the sauce is bubbly and browned.
- Serve warm.
- Enjoy!
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