brussels sprouts gratin

Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan – the perfect Holiday dish!

Brussels Sprouts Gratin

brussels sprouts (trimmed

tsp kosher salt

black pepper (to taste)

olive oil spray

tbsp butter

shallots

tsp all purpose flour (or gluten free flour

fat free milk

thyme

tbsp grated parmesan cheese

oz grated Gruyere cheese (divided)

Preheat oven to 400°F. Spray an 8"x12" 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.

Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes.  Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 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 4 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 15 minutes until top is lightly browned and bubbly.

Brussels Sprouts and Bacon Gratin

bacon

red onion (finely diced)

garlic (minced)

Tbsp butter

chicken stock

Brussel sprouts (trimmed and halved)

salt

tsp black pepper

tsp crushed red pepper flakes

tsp fresh thyme (plus additional for garnishing)

heavy cream

cheddar cheese

panko breadcrumbs

Tbsp Parmesan cheese

Preheat oven to 375°. In a large 12 inch oven safe skillet over medium-high heat, cook bacon until crispy, around 6-8 minutes. Remove using a slotted spoon to paper towels to drain. Reserve 3 Tbsp drippings in pan, freeze or discard the rest. Drain bacon on a paper towel-lined plate, then chop.

Return skillet to medium-high heat adding 2 Tbsp butter to bacon drippings. Add onion cooking for 2-3 minutes, then add garlic. Cook for 1 minute.

To the pan add chicken stock, brussels sprouts salt, pepper, red pepper flakes and thyme. Lower heat to medium, then cook uncovered  for 10-15minutes, stirring occasionally, until fork tender. (Chicken stock should evaporate.)

Remove from heat and drizzle with heavy cream, then sprinkle evenly with Gruyere and bacon.

In a small bowl, melt reserved 2 Tbsp butter. Toss with panko and Parmesan, sprinkle on top.

Place into the oven and bake until cheese is bubbly around 15-20 minutes. Broil for 1-2 minutes to brown top further, if desired.

Let stand 5 minutes, then serve garnished with additional thyme.

This decadent Brussels sprouts gratin boasts loads of cream and garlic, plus it gets a super dose of cheesiness from both Parmesan and Gruyère cheeses.

olive oil

garlic cloves,

Brussels sprouts, ends trimmed, shredded

oz Gruyère cheese, grated

parmesan cheese

tsp minced, fresh thyme

tsp nutmeg

panko

Grease a 9x13 baking dish with cooking spray or butter, set aside.In a large skillet, heat 2 tablespoons olive oil over medium heat

Add the leeks to the pan and cook for 4 minutes

Add the garlic and cook for 1 minute longer.Transfer the leek mixture into a large bowl along with the shredded brussels, toss to combine.Using the same skillet, add the cream, Gruyere, 1/4 cup parmesan, salt, pepper, thyme and nutmeg

Bring to a simmer stirring continuously until cheese melts and a thick sauce is achieved, about 3 minutes.Pour the sauce over sprouts and leeks and toss to coat.Transfer the sprouts mixture into the prepared 9x13 baking dish

Place it in the oven on the center rack for 20 minutes.In a small bowl, combine the panko with remaining 1/4 cup parmesan and remaining 3 tablespoons of oil.Scatter bread crumb mixture over sprouts and return to oven until golden brown, 5 to 8 minutes.

This is TRULY an amazing dish. Usually nothing beats stuffing for me, but last year this was my favorite side on the table and it will definitely be in the regular holiday rotation. I wouldn’t change a thing!

Wonderful mushroom and brussels sprouts au gratin with a luscious, creamy cheese sauce and a crispy parmesan walnut &quot;fried&quot; onion topping. This unique twist on traditional au gratin recipes is full of delicious, savory flavors you&#039;ll love. Perfect for Thanksgiving or pairing with weeknight dinners!

Mushroom &amp; Brussels Sprouts Au Gratin with Crispy Parmesan Walnut Panko ‘Fried’ Onion

Brussels Sprouts and Onions:

salted butter, melted

yellow onions, thinly sliced

panko bread crumbs, gluten-free if desired

½ cup very finely chopped raw walnuts

garlic powder

Mushrooms:

salted butter

baby bella mushrooms, sliced

black pepper

thyme leaves

red pepper flakes

Sauce:

all-purpose flour (or 1:1 gluten-free all-purpose flour)

broth

milk almond milk

gruyere cheese, shredded

kosher salt,

Preheat the oven to 375°F. Grease a 2-quart baking dish or 9x13-inch baking pan.

Prepare the Brussels sprouts: Bring a large pot of generously salted water to a boil over high heat. Add the brussels sprouts and blanch, 2 minutes. Drain brussels and run under VERY cold water to stop the cooking process. Set aside.

Prepare the onions: In a large skillet, melt the butter over medium heat. Add the onions and cook until softened, about 8 minutes. Transfer the onions to a large bowl and add the panko bread crumbs, parmesan cheese, walnuts, garlic powder, and salt; toss well to coat the onions. Set aside.

Cook the mushrooms: Return the same large skillet to medium heat and melt the butter. Add the mushrooms, salt, and pepper. Cook mushrooms, stirring occasionally, until all liquid is absorbed from mushrooms and they are golden brown; 8 to 10 minutes. Stir in the thyme, red pepper flakes and garlic and cook, stirring until fragrant, 1 minute. Transfer to the baking pan with the Brussels sprouts and toss to combine.

Prepare the sauce: Return the same large skillet to medium heat and melt the butter. Whisk in the flour and cook until a paste forms, then slowly stream in the broth and then the milk, constantly whisking away any lumps, until smooth and well-combined. Increase heat and bring mixture to a boil, then reduce the heat to medium-low and simmer, whisking occasionally, until sauce thickens to the consistency of gravy, 5 minutes. (If the sauce gets too thick, you can add up to ½ cup more broth.) Remove from heat and stir in the parmesan, gruyere, salt, and pepper. Taste and adjust seasoning if necessary.

Pour the sauce over the Brussels and mushrooms and give it a gentle stir to coat the brussels and mushrooms. Evenly distribute the onion mixture over the top. Bake, uncovered, until the topping is golden brown and the sauce is bubbly, 25 to 35 minutes.

Baked Creamy Brussels Sprouts Gratin casserole. Great side dish for Low Carb + Keto lifestyles.

Cheesy Brussels Sprouts

Brussels sprouts (fresh)

cheddar cheese (shredded)

salt & pepper

Heat oven to 375 degrees and grease a 9x9 glass baking dish.

Cook Brussels sprouts in microwave per package directions or roast them in an oven with olive oil, salt &amp; pepper for 20 minutes.

Cut the Brussels sprouts in half.

In a small saucepan, bring the heavy cream to a simmer, stirring well to avoid scorching.

Whisk in 1 cup shredded cheese, garlic powder, and salt &amp; pepper.

Place brussels sprouts in prepared dish. Pour cheese mixture over sprouts. Sprinkle with remaining cheese.

Bake until cheese is bubbly and slightly browned, or about 15-20 minutes.

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Top 5 brussels sprouts gratin recipes from across the web

The most viewed brussels sprouts gratin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brussels Sprouts Gratin

Brussels Sprouts and Bacon Gratin

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Cheesy Brussels Sprouts

The most viewed brussels sprouts gratin recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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