Description
A rich, cheesy baked dish featuring Brussels sprouts in a creamy garlic sauce.
Ingredients
Scale
- 1.5 lb Brussels sprouts, trimmed and halved
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded Gruyère cheese
- 0.5 cup shredded Parmesan cheese
- 0.25 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Blanch the Brussels sprouts in boiling salted water for 3 minutes. Drain them well and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
- Gradually whisk in the milk until the sauce is smooth. Cook, stirring, until the sauce thickens, about 5 minutes.
- Remove the saucepan from the heat. Stir in the salt, pepper, Gruyère cheese, and Parmesan cheese until the cheese melts and the sauce is smooth.
- Place the blanched Brussels sprouts in the prepared baking dish. Pour the cheese sauce evenly over the sprouts.
- Sprinkle the breadcrumbs over the top.
- Bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly.
Notes
- For extra flavor, roast the Brussels sprouts for 10 minutes before adding them to the sauce and baking.
- You can substitute Gruyère with sharp cheddar cheese if needed.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4
- Sodium: 450
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 18
- Fiber: 5
- Protein: 16
- Cholesterol: 55
Keywords: Brussels sprouts, gratin, cheesy, garlic, baked side dish, cream sauce