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
Shop ingredients with-
Calories
238
-
Fat
18g
-
Carbs
11g
-
Fiber
2g
-
Sugar
3g
-
Protein
9g
Estimated values based on one serving size.
Advertisement
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
Advertisement
Advertisement
Advertisement
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 (8) -
skm011916
Didn’t have fresh grated Parmesan so I used a park/Romano blend I had in the fridge. Didn’t add salt but it was okay with out it. Cheese was salty enough. Cooked it slightly longer than the recipe said and broiled the crust at the end (got distracted but it was amazing
2019-02-15T04:15:32Z Helpful (3) -
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 (2) -
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 (2)
Related recipes
Cinnamon Apple Quinoa Skillet Bake
Chicken Bacon Alfredo Roll Ups
Sherry Mushrooms With Creamy Polenta And Gremolata
Loaded Chicken Fajita Nachos
Thai Coconut Vegetable Curry
Pumpkin Mac ‘n’ Cheese
Advertisement
Advertisement