Brussels Sprouts Gruyere Gratin Recipes

BRUSSELS SPROUT GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
• Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
• Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
• Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
• Bake the gratin until bubbly and golden brown, about 15 minutes.

BRUSSELS SPROUTS GRATIN

Steps:

• Heat oven to 425 degrees.
• Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally until sprouts are bright green and just tender (think al dente), 12 to 15 minutes.
• Meanwhile, combine bread crumbs with remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
• Pour cream and scatter Gruyère over sprouts and toss to coat. Continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
• Scatter bread crumbs over sprouts and return to oven until golden brown and crisp, 5 to 8 minutes. Let sit 1 to 2 minutes at room temperature before serving.

BRUSSELS SPROUTS AU GRATIN RECIPE BY TASTY

Steps:

• Preheat the oven to 400˚F (200˚C).
• In a medium saucepan, melt 1½ tablespoons of butter over medium-low heat. Add the onion and garlic and cook until softened and translucent, about 5 minutes.
• Add the remaining 1½ tablespoons of butter and the flour and whisk to combine. Increase the heat to medium and continue cooking for 2 minutes, until the flour is golden brown.
• Slowly whisk in the milk and vegetable stock. Bring the mixture to a boil and continue to whisk until thickened, about 3 minutes.
• Remove the sauce from heat and whisk in the Gruyère and 2 ounces (60g) of Parmesan cheese until completely melted. Season with salt to taste.
• Grease a medium baking dish with olive oil, then add the Brussels sprouts. Pour the sauce over the sprouts and sprinkle with the remaining Parmesan cheese.
• Bake for 20 minutes, until the sauce is bubbly and browned.
• Serve warm.
• Enjoy!

BRUSSELS SPROUTS GRATIN

Steps:

• In a large bowl, combine the Brussels sprouts, butter, salt and pepper; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 425° for 25-30 minutes or until Brussels sprouts are tender, stirring occasionally., Meanwhile, in a large skillet, saute onion in butter until tender. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pepper and nutmeg; pour over Brussels sprouts. Sprinkle with cheeses., Reduce heat to 350°. Bake, uncovered, for 10-15 minutes or until heated through and cheeses are melted.

BRUSSELS SPROUTS GRATIN

Steps:

• Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
• Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
• Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

BRUSSELS SPROUTS GRATIN

Steps:

• To make the gratin topping: In a small mixing bowl, combine the breadcrumbs, butter, parsley, lemon zest, gruyere, and salt and pepper to taste. Toss lightly, set aside.
• Sprouts: Pre-heat the oven to 200°C Make a pouch with a sheet of aluminium foil that has been folded in half.
• Place the garlic and 2 tablespoons of olive oil into the pouch and fold the sides over to seal. Roast in the oven for 15 minutes. Remove and let cool. Press the garlic from the peels and set the garlic flesh aside.
• In a medium bowl, toss the sprouts with remaining olive oil, 1 teaspoon of salt, and a quarter teaspoon of black pepper.
• Place the sprouts in a baking tray that can hold them in a single layer. Roast in a 200C oven until browned and they can be pierced by a fork with a little resistance, about 10 minutes. Set aside.
• Heat a frying pan over medium heat. Add the shallots and bacon, stirring frequently until the bacon is rendered and the shallots begin to caramelise, about 4 minutes. Add the roasted garlic flesh and remaining lemon zest.
• Deglaze the pan with the lemon juice. Stir and remove from heat.
• Toss this mixture with the brussels sprouts.
• To make the mornay sauce: In a large saucepan, melt the butter. Add the flour to make a roux and cook until it smells toasted and the colour is a light brown.
• Add the thyme and cream, stirring vigorously to avoid lumps. Heat to a simmer, stirring continuously, about 2 minutes. Remove from the heat and pour the sauce through a strainer, removing the thyme.
• Return the sauce to the saucepan and add the gruyere and parmesan. Stir until the cheese has melted. Season with half a teaspoon of salt and a dash of freshly ground black pepper.
• Pile the sprouts into either a single gratin dish, or several small dishes.
• Pour the mornay sauce over the sprouts and sprinkle the breadcrumb mixture over the top.
• Cover loosely with a sheet of foil and bake until bubbling, 15 minutes. Remove the foil and cook another 5 minutes until the top is nicely browned. Remove from the oven and let rest for 10 minutes. Serve warm.

BRUSSELS SPROUTS GRATIN WITH BACON AND GRUYERE

Steps:

• Tender Brussels sprouts, trimmed and halved.
• Chop the bacon and thinly slice the shallots.
• Instructions: Preheat the oven to 400F.
• Bring a large saucepan half filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.
• In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels and add the shallots. Fry until tender, stirring, about 5 minutes. Drain off all but 2 tbsp fat and add the bacon and butter to the pan (if you don't have 2 tbsp bacon fat, use 2 tbsp butter).
• Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add 1/2 cup of the cheese and stir until smooth. Season to taste with salt and pepper.
• Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth.
• Add 1/2 cup of the cheese and stir until smooth.
• Add the Brussels sprouts to the sauce and stir to combine.
• Spread into an even layer. Sprinkle with the remaining cheese.
• Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.)
• Let sit for about 10 minutes before serving. Bake until bubbly and golden brown, about 30 minutes. Let sit for about 10 minutes before serving.