easy gratin recipe

An easy, healthy recipe for Brussels Sprouts Casserole with Gruyère, Bacon, and Breadcrumbs. Everyone loves this cheesy brussels sprout casserole recipe!

Brussel Sprouts Casserole

bacon

brussels sprouts

yellow onion (finely diced)

salt

unsalted butter

all-purpose flour

2% milk

thyme

black pepper

nutmeg (optional)

Gruyère cheese (sharp white cheddar cheese,

bread crumbs

Olive oil cooking spray

Preheat

Preheat the oven to 400 degrees F. Lightly coat an 8x12-inch or similar 2-quart glass or ceramic gratin or casserole dish with olive oil cooking spray. Set aside.

Cook

In a large frying pan, cook the bacon over medium-low heat until crisp, about 8 to 10 minutes. (Do not rush it or the bacon will burn before it is fully crispy.) Remove the bacon to a paper-towel-lined plate, pat dry, and let cool. Discard all but 1 tablespoon of the bacon drippings from the pan.

Boil

Place the pan back on the heat and increase the heat to medium high. Add brussels sprouts, onions, and 1/2 teaspoon kosher salt. Stir and cook until the onion is soft and golden and the brussels sprouts are crisp-tender, about 10 to 12 minutes. Add 1/2 cup water. Bring to a boil, then cook until the liquid is evaporated, about 2 to 3 minutes. Spoon the brussels sprouts and onions into the prepared baking dish. Carefully wipe the pan clean.

Simmer

Melt the butter in the pan over medium. Once melted, sprinkle the flour over the top and whisk until the flour becomes golden, about 1 minute. Add the milk a few splashes at a time, whisking vigorously as you go to break up any lumps. Once all the milk is added, bring the mixture to a simmer. Continue to simmer, stirring often, until the mixture thickens into a sauce, about 2 to 4 additional minutes. Stir in the thyme, pepper, nutmeg, and remaining 1/4 teaspoon salt. Remove the pan from the heat and stir in the cheese until it melts. Taste and add additional salt or pepper as desired (remember that the bacon will also add some saltiness). Pour over the brussels sprouts, and with a spatula or the back of a spoon, spread the sauce evenly over the top.

Bake

Sprinkle the bread crumbs over the top of the brussels sprouts, then lightly coat the breadcrumbs with olive oil spray. Crumble the bacon, then sprinkle it over the top. Place in the oven and bake until hot and bubbly and the bread crumbs are golden, about 10 to 15 minutes. Serve hot.

https://content.jwplatform.com/videos/Xgz4V0ah.mp4

An easy healthy recipe for Brussel Sprouts Casserole from scratch. Brussels sprouts baked in a creamy sauce, topped with bacon breadcrumbs.

Brussels Sprouts Casserole

Marcus Wareing&#8217;s delicious twist on dauphinois includes celeriac and tahini. Serve the creamy gratin as a main with a crisp salad, or as a side dish to go with roast beef. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22). For creamy comfort food with a pastry top, check out our dauphinois potato and leek pie.

Celeriac and tahini potato gratin

floury potatoes, peeled

celeriac (about 700 grams), peeled

onions, thinly sliced

thyme sprigs, leaves picked,

tahini

vegetable stock, warmed

½ tsp fine sea salt

½ tsp ground white pepper

garlic powder

cheddar

Heat the oven to 160°C fan/gas 4 and grease a large casserole (about 26cm) with butter. Using a mandoline or food processor with a slicer function, thinly slice the potatoes and celeriac 1-2mm thick (or slice carefully by hand with a knife). The celeriac is tricky to handle due to its size and shape, so cut it into half or quarters first for easier slicing.

Arrange a layer of sliced celeriac in the bottom of the greased baking dish and season with a little of the salt and pepper. Follow with a thin layer of sliced onion and thyme leaves, then a single layer of potatoes. Season again. Repeat the layering of vegetables and thyme until they’ve all been used, ensuring the final layer of potato is arranged neatly as this will be visible when you serve the dish.

Whisk the tahini and vegetable stock together in a jug until evenly combined, then mix in the remaining salt and pepper and the garlic powder. Pour the tahini mixture over the layered vegetables, allowing it to sink in between the layers, then cover with foil.

Bake the gratin in the oven for 1¼-1½ hours. To test if it’s cooked, push a small knife into the centre – the potato and celeriac should be soft all the way through and the knife should meet no resistance. If necessary, cover with foil again and return to the oven for 15 minutes more until soft (before adding the cheese). When the gratin is cooked, remove the foil, sprinkle with grated cheese and return to the oven for 15 minutes to brown. Sprinkle with extra thyme and wait a few minutes before serving – it will be very hot.

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Top 2 easy gratin recipe recipes from across the web

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Brussel Sprouts Casserole

Celeriac and tahini potato gratin

The most viewed easy gratin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine