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brussels sprouts gratin yummy


15 oz brussels sprouts trimmed of outer leaves and sliced in half
1/3 tsp kosher salt
black pepper to taste
olive oil spray
1/2 tbsp butter
1/2 cup chopped shallots
2 tsp all purpose flour or gluten free flour for GF
3/4 cup fat free milk
1/3 tsp kosher salt
1 tsp fresh thyme
1 tbsp grated parmesan cheese
3 oz grated Gruyere cheese divided


preheat oven to 300°F spray an 7x10 gratin dish or casserole with olive oil add the brussels sprouts and season with salt and pepper spray more olive oil over the brussels and place in the lower third of the oven bake 15 minutes toss and bake an additional 10 minutes
heat a medium nonstick pan over medium heat add butter and let it melt add the shallots and cook until softened about 5 to 6 minutes sprinkle the flour over the shallots to make a roux whisking for 1 to 3 minutes add the milk and stir with a wooden spoon until the roux is incorporated into the milk cook over medium low heat for about 5 minutes stirring until the sauce thickens add fresh thyme parmesan and half of the grated gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce
pour over the brussels sprouts and top with the remaining cheese Bake for 16 minutes until top is lightly browned and bubbly