brussels sprout gratin

A recipe for Brussels Sprout Casserole from Delish.com.

Cheesy Brussels Sprout Bake

bacon

butter

shallots,

lb. Brussels sprouts, halved

Kosher salt

cayenne pepper

heavy cream

c. shredded sharp white cheddar

c. shredded Gruyère

Do you cook more with olive oil or butter?

Made this dish for Thanksgiving and it was so fantastic that I was asked to bring it for Christmas dinner as well.  Great side that is easy to make.  I do add a little bit more seasoning, but stick to the recipe pretty closely.  Looks like we have a new family holiday tradition!

This is the best Brussel sprout recipe ever. Spicy, cheesy, and bacon? I used bacon dripping to saute Brussel sprouts instead of butter and added more cayenne pepper  cuz we like it spicy. Two people. Ate all of it. Ha! I had leftover steak and potatoes. I highly recommend this recipe. Scrumptious.

I was very excited to make this recipe as I love brussel sprouts and had all the ingredients on hand during quarantine. While very good overall, I found the cayenne a bit overwhelming. Regular pepper should be substituted for those not too keen on spice. Although the cheese bubbled, I felt that there should be more cheese and cream (at least a 1/3 of each) added to create a thicker, cheesier sauce. I served it over white long grain rice. I will make it again with the above adjustments.  I recommend; however, you'll need to tweak for your own personal taste.

Needs seasoning.  Add garilic like the other poster said and maybe nutmeg which is usually good in a cream sauce.  These are delicious brussel sprouts but cleaning and trimming takes longer that you would think.

I’ve made this recipe 5x or more and it’s a hit every single time. Everyone loves the cheese and small kick of spice!

Cooked it last night for a Christmas dinner party. People were asking who made the delicious brussel sprouts! Such a hit. (I cooked mine a lot longer in the oven and I used ghost pepper smoked bacon). Do yummy was hard to stop eating!

Absolutely the best Brussels spouts dish I have eaten.  It was very easy to make and time saving.  I used the cheeses (cheddar and mozzarella) that I already had at home and it was so delicious.  Thank you very much.  Winner, winner!

Oh my goodness i am in love!! Thank you for this...not a speck left between 2 people!!

https://streaming.hearstdigitalstudios.com/1169d858-d6b0-46b6-807b-312a4e2c3c0e/video_rover_16x9_1080p_hd_1542210688_53623.mp4

Brussels sprouts shouldn't taste this good.

Cheesy Brussels Sprouts Are The Perfect Holiday Side

Roasted brussels sprouts and quinoa collide in this creamy, cheesy, texture-rich dish. If you're looking for a healthier gratin recipe, this is it! If you need a gluten-free dish, just use gluten-free bread to make the bread crumbs. Recipe yields 6 to 8 servings.

Creamy Roasted Brussels Sprout and Quinoa Gratin

vegetable broth

quinoa (any

Brussels sprouts, small sprouts halved and large sprouts quartered

olive oil

oregano

thyme

salt

black pepper

nutmeg

red pepper flakes, optional

cheese

(about 3/4 cup) grated Fontina cheese

low-fat milk (cow’s milk

Parmesan cheese

butter olive oil

garlic

whole wheat bread

Preheat oven to 375 degrees Fahrenheit. Bring the vegetable broth or water to boil in a heavy-bottomed pot. Add the quinoa, cover, reduce heat to low and simmer for 17 to 20 minutes, or until all of the liquid is absorbed. Cover and set aside.

Toss the prepared Brussels sprouts with enough olive oil to lightly coat the sprouts on all sides. Arrange in a single layer on a rimmed baking sheet and bake for about 12 to 18 minutes, until they&#8217;re starting to caramelize on the edges.

Reduce the oven heat to 350 degrees. Stir the dried oregano, thyme, salt, pepper, nutmeg and red pepper flakes into the quinoa. Then stir in the cheese until it&#8217;s all melted. Stir in the milk until the cheese and milk are evenly incorporated into the quinoa. Discard any burnt single Brussels sprout leaves on the pan, then stir the roasted sprouts into the quinoa. Transfer the mixture to an 8 by 8-inch square baking dish and sprinkle evenly with grated Parmesan.

Melt the butter in a medium-sized pan over medium heat. Add the garlic and cook just until fragrant, stirring often. Add the bread crumbs and cook for 2 to 3 minutes, until slightly browned and crisp. Sprinkle the bread crumbs over the gratin.

Bake uncovered for 25 minutes, until the top is golden. Allow to cool for 10 minutes before serving.

Dogs are the best, my parents dog and my dog are the same breed and actually related but so different and funny! I need this brussels sprout quinoa gratin in my life - perfect for this Sunday night! Thank you so much

Wow, this sounds so good! and I love the idea of a high-protein vegetarian cookbook--right up my alley! Thanks for sharing :)

This looks like a perfect cozy meal. I'm a huge fan or roasting and caramelizing vegetables (like sweet potatoes). The sweet and smoky flavor brings a whole new life dishes.

Oh my goodness. I made this for dinner tonight and it was so, so perfect! My carnivorous husband loved it as well and has asked that it becomes part of our regular rotation. Thank you so much! :)

This was a HIT with my husband and our friends. I used about half again as many sprouts, just because we love them - so great, so filling, so easy and delicious. Sharing with all of my friends - thank you!

OMG...this is one of the best recipes I have made in a while.  It's quick enough that I can make it on a weeknight after a long day at work, and it's perfect comfort food for a snowy, cold day.  Thank you!!

We made this for Thanksgiving and it was the big hit of the meal!  We're definitely adding it to our rotation.

The quinoa and Brussels sprout gratin is delicious. I live in a VERY rural part of SW France (la France profonde!) so I have no idea where I'd buy Fontina cheese, and I'm not a huge fan of Gruyere, so I replaced those two cheeses with some genuine Somerset farmhouse Cheddar that needed eating. It's the real deal, not the orange stuff they make all over the world, and it worked brilliantly.
I'll certainly make this again. I also cook with dogs round my ankles -in my case two Bichons Maltaise (I think you call them Maltese Terriers)
Anyway thank you for a good recipe, clearly written. But what's with the low fat milk in a recipe with so much butter and full fat cheese in it?

Thank you for this recipe! It's become my go-to dish for potlucks. I've used a variety of cheeses and the results have always been great.

I made this dish last night for my husband and mother in law and it was a complete hit! It was the perfect meal for a cold night. They both requested I make it again for Thanksgiving! I love all your recipes, every one I make comes out excellent. Much appreciated from Rhode Island!! xo

O M G. This was the absolute best. I made it exactly as in the recipe, the flavors melded together exceptionally. It is usually difficult to please my son who eats little but Mac and cheese. He devoured this. It worked great for my husband and me who are diabetics. For once, the family was in 7th heaven together! Thank you for such a wonderful, healthful out of the Park recipe!!!

I made this dish last night for my husband's birthday, per his request. It was the only dinner he wanted! I added more brussel sprouts, used cashew milk (since that was all we had)and it was as delicious as always.

P.S My husband gifted me your cookbook for Christmas, I was very pleasantly surprised!

This ultra-creamy Brussels Sprout and Potato Gratin Recipe with Crispy Fried Onions is the perfect holiday side dish for even the pickiest of veggie eaters. Made with real ingredients (no canned soup), Brussels sprouts, potatoes, and gooey melted gruyere and cheddar cheese, this beautiful gratin is guaranteed to be a new holiday favorite!

Brussels Sprouts and Potato Gratin

Honey Gold Potatoes (sliced into 1/4" rounds)

Brussels sprouts (halved)

shallots

thyme (chopped)

rosemary (minced)

garlic (minced)

flour

sweet marsala wine

milk

half and half

Gruyere

cheddar

salt + pepper (to taste)

onions

Preheat oven and bring a large pot of salted water to a boil. Preheat oven to 375 degrees F and bring a large stockpot of salted water to a boil.

Blanch the Brussels sprouts and potatoes. Halve Brussels Sprouts and slice potatoes into 1/4&quot; rounds. Add the Brussels Sprouts and potatoes to the pot and boil for 3-4 minutes (do not overcook or the potatoes will not maintain their shape and the Brussels sprouts will lose their bright green color). Drain and immediately transfer to a large pot filled with ice water to stop cooking and set the color of the vegetables. When the sprouts are cooled, drain. Set aside.

Make roux. Meanwhile, melt butter in a large skillet over medium-high heat. Add the minced shallots and sauté for 3-4 minutes. Add the fresh thyme, rosemary, and garlic and sauté for 1 minute more. Reduce heat to medium and sprinkle the flour on top of the vegetables. Stir to combine, taking care not to burn the flour. Add the marsala wine and whisk well to combine. Cook for one more minute.

Finish the sauce. Add the milk and half-and-half to the skillet and whisk well until the sauce is smooth and thickened. Remove from heat and mix in half of the shredded cheese until completely smooth and melted. Season with salt and pepper. Add the Brussels Sprouts and potatoes to the cheese sauce and mix well to combine.

Transfer to a gratin dish and bake. Transfer to a greased 8x10 baking dish and cover loosely with foil. Bake for 30 minutes. Sprinkle with fried onions and the remaining shredded cheese and put under the broiler until the cheese is brown and melted.

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