Brussels Sprouts Gratin
"Brussels Sprouts Gratin features Brussels sprouts that are roasted to a delightful crispness and then smothered in a creamy cheese sauce crafted from Gruyere and Parmesan. This dish is an ideal addition to your festive holiday table!"
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Ingredients
- 16 oz brussels sprouts
- 1/4 tsp kosher salt
- 1/3 cup chopped shallots
- 2 tsp all purpose flour
- 3/4 cup fat free milk
- 1/4 tsp kosher salt
- 1 tsp fresh thyme
- 1 tbsp grated parmesan cheese
- 2 oz grated Gruyere cheese
- black pepper
- olive oil spray
- 1/2 tbsp butter
Instructions
- 1
Begin by setting your oven to 400°F. Lightly coat an 8"x12" gratin dish or casserole with olive oil spray. Place the Brussels sprouts inside and season generously with salt and pepper. Apply a bit more olive oil spray on top of the sprouts, then position the dish in the lower third of the oven. Roast for 15 minutes, then give them a toss and continue baking for another 10 minutes.
- 2
While the Brussels sprouts are cooking, heat a medium-sized nonstick skillet over medium heat. Add the butter and allow it to melt completely. Introduce the shallots to the pan and sauté until they are tender, which should take around 4 to 5 minutes. Next, sprinkle flour over the softened shallots to create a roux, whisking continuously for 1 to 2 minutes. Gradually pour in the milk, stirring with a wooden spoon until the roux is fully blended into the milk. Maintain the heat at medium-low and cook for about 4 minutes, stirring frequently, until the sauce thickens. Incorporate fresh thyme, parmesan, and half of the grated Gruyere cheese into the sauce, stirring until the cheese is fully melted and combined.
- 3
Drizzle the prepared sauce over the Brussels sprouts, then sprinkle the remaining cheese on top. Return the dish to the oven and bake for an additional 15 minutes, or until the surface is lightly golden brown and bubbly.