Dinner
Cheesy Brussels Sprouts Gratin from the Pantry
This CHEESY Brussels Sprout Au Gratin is simple to make and one of my absolute go-to way to eat sprouts!
- 6 servings
- Prep 10 minutes
- Cook 1 hour
- Total 1 hour
I’ve worked with Ocean Mist for years now and certainly love all of their products! I also conveniently TRULY love Brussels Sprouts so I was excited when they asked me to develop a recipe using them!
I almost always get asked to bring sweet potato casserole. Coming from a old-style southern family, this earns a repeat our sweet potato casserole (and all of the other 59 potato dishes being served). But, I’m thinking this year I might also sneak this Cheesy Brussels Sprouts Gratin onto the dinner table.:D
I struggled to decide which cheese would be dependable in this dish. At the end of the day, any melty cheese will work nicely but here are some ideas: mozzarella, provolone, gruyere, gouda, swiss, ETC. If you try something different out, PLEASE let me know how it turned out!
For mine, I used a sharp cheddar + gruyere mix that I found at my local market and A regular here how it turned out!
How to Make Cheesy Brussels Sprouts Gratin
First we boil the brussels sprouts for about 6 minutes, drain them, and let them dry while we make the CHEESE sauce.
To make the sauce, we melt a little butter and then saute our garlic. A bit of flour is whisked in before mixing in the milk. Finally, a hefty amount of cheese gets melted into the sauce which is then tossed together with the sprouts.
The whole mixture gets added to a baking dish and is topped with more cheese (duh) and then baked for about 25 minutes. THAT’S IT! Pretty unfussy as far as Thanksgiving sides go.
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The recipe
Cheesy Brussels Sprouts Gratin on the Stove
This CHEESY Brussels Sprout Au Gratin is simple to make and one of my absolute go-to way to eat sprouts! It’s a great dish for holidays or even only an every night dinner side dish!
- 6 servings
- Prep 10 minutes
- Cook 1 hour
- Total 1 hour
Ingredients
- 3 pounds Ocean Mist Brussels sprouts (trimmed and halved)
- 3 cloves garlic (minced)
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups cheese (grated and divided (I used a provolone + gruyere mix but cheddar and gouda would also work well!))
- salt and pepper to taste (I used about 1/2 teaspoon of each)
Method
- 1
Pre-heat the oven to 375 degrees F and lightly grease roughly 3 quart baking dish.
- 2
Bring a large pot of water to a boil. Cook the brussels sprouts until tender, about 6-8 minutes depending on how big your sprouts are. Drain and lightly dry with a towel. Set aside.
- 3
In a large saucepan over medium heat, add in your butter. Once butter is melted, add in the garlic and saute for 2 minutes.
- 4
Whisk in the flour and cook for 1 additional minute. Whisking constantly, slowly add in the milk and continue to cook until the sauce begins to genuinely thicken. This will take about 5-7 minutes.
- 5
Remove from the heat and mix in 1 1/2 cups of the cheese. Season with salt and pepper ( I used about 1/2 teaspoon of each).
- 6
Mix the brussels sprouts into the cheese mixture, mix well, and then pour into your prepared baking dish. Top with the remaining 1/2 cup of cheese and bake for 25 minutes. Watch the last 10 minutes to make sure the cheese isn’t burning and cover with foil if so.
- 7
Let cool slightly and ENJOY!
Per serving
- Calories355 kcal
- Carbohydrates29 g
- Protein20 g
- Fat20 g
- Saturated Fat11 g
- Polyunsaturated Fat1 g
- Monounsaturated Fat4 g
- Trans Fat0.2 g
- Cholesterol57 mg
- Sodium335 mg
- Potassium1046 mg
- Fiber9 g
- Sugar9 g
- Vitamin A2336 IU
- Vitamin C193 mg
- Calcium466 mg
- Iron4 mg
