Brussels Sprouts Au Gratin
by Greg Perez • featured in Herb Salt Steak & Brussel Sprout Gratin
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, warm (240 mL) -
1 cup vegetable stock, warm (240 g) -
2 oz shredded gruyère cheese (60 g) -
4 fl oz freshly grated parmesan cheese, divided (115 g) - kosher salt, to taste
- olive oil, for greasing
-
1 lb brussel sprout, trimmed, quartered (455 g)
Nutrition Info
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Calories
238
-
Fat
18g
-
Carbs
11g
-
Fiber
2g
-
Sugar
3g
-
Protein
9g
Estimated values based on one serving size.
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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!
- Nutrition, per serving - Brussels Sprout Gratin - Calories: 178, Total fat: 11 grams, Sodium: 434 mg, Total carbs: 13 grams, Dietary fiber: 2 grams, Sugars: 2 grams, Protein: 8 grams
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Tips
-
Jayne Benitez
I skipped the onions because I don’t really care for them. I didn’t have fresh herbs so I just used my regular cabinet herbs and it tasted great!
2019-01-02T23:53:32Z Helpful (7) -
grandmedic
This is so delicious!
2019-01-06T22:24:11Z Helpful (2) -
Alex Hegerle
If the Brussels sprouts are not spread out like in the video, then bake them for 40 minutes. When I used a casserole dish with the gratin being about an inch thick, the Brussels sprouts were still very raw. But this is a very good dish and highly recommend. I also could not find gruyere cheese so I used Italian blend and that was very good.
2019-05-30T01:05:31Z Helpful (1) -
emmafranz
I used a chicken base instead of vegetable stock. This gave the dish more flavor. I also added in chopped asparagus for more texture. I would definitely make again!
2019-04-16T02:36:26Z Helpful (1)
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