Smoked Gouda Brussels Sprouts Gratin Recipes

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SMOKY BRUSSELS SPROUT GRATIN



Smoky Brussels Sprout Gratin image

There are two cheeses in this gratin: smoked Gouda in the sauce and salty aged Gouda sprinkled on top. Other melting cheeses, such as Gruyere and fontina, won't have the same smoky flavor but are good alternatives to the smoked Gouda; on top, try freshly grated Parmesan.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes     Casserole Recipes

Time 1h

Number Of Ingredients 9

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
Coarse salt and freshly ground pepper
2/3 cup grated smoked Gouda cheese (2 ounces)
Coarse salt
1 1/2 pounds brussels sprouts
2/3 cup finely grated aged Gouda (2 ounces)
Smoked flaked sea salt, such as Maldon (optional) or regular sea salt

Steps:

  • Preheat oven to 375 degrees. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted.
  • Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (8-by-12-inch) baking dish.
  • Assemble the gratin: Pour bechamel over brussels sprouts and sprinkle with aged Gouda and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.

SMOKED GOUDA BRUSSELS SPROUTS GRATIN



Smoked Gouda Brussels Sprouts Gratin image

Make and share this Smoked Gouda Brussels Sprouts Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb frozen Brussels sprouts (or 1 lb fresh Brussels sprouts, trimmed)
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon flour
1 cup heavy cream (or half and half or a combination)
1 1/2 teaspoons sugar
1/4 teaspoon pepper
1/8 teaspoon paprika
salt, as needed to taste
1 cup shredded smoked gouda cheese (or regular Gouda, but I recommend smoked)
1 tablespoon butter, melted
1/4 cup soft breadcrumbs

Steps:

  • Preheat oven to 375°F Lightly grease/spray a casserole dish.
  • In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
  • While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
  • Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
  • Add cream to saucepan; stir.
  • Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
  • Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
  • In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
  • Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.

CAULIFLOWER, BRUSSELS SPROUTS AND SMOKED GOUDA GARBAGE BREAD



Cauliflower, Brussels Sprouts and Smoked Gouda Garbage Bread image

Smoked gouda and sharp Cheddar cheeses are delicious in this vegetarian garbage bread stuffed with crisp, roasted cauliflower and Brussels sprouts. Serve this to a group on a nippy fall day; it's the perfect snack after picking apples or going on a hayride.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 12

1 head cauliflower, trimmed, cored and broken into medium florets (1 1/2 pounds)
10 Brussels sprouts, trimmed and quartered (8 ounces)
1/4 cup olive oil
Kosher salt and freshly ground black pepper
2 cups grated sharp Cheddar (6 ounces)
2 cups grated smoked gouda (6 ounces)
1 cup grated mozzarella (4 ounces)
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
All-purpose flour, for dusting
1 1/2 pounds store-bought pizza dough (see Cook's Note)
1 large egg, beaten, for egg wash

Steps:

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set aside.
  • Combine the cauliflower florets, Brussels sprouts and olive oil on a rimmed baking sheet. Sprinkle with salt and pepper and toss until evenly coated. Bake, stirring halfway through, until lightly charred and tender, about 40 minutes. Transfer the baking sheet to a rack and let the vegetables cool. Reduce the oven temperature to 400 degrees F.
  • Toss the Cheddar, gouda, mozzarella, paprika and cayenne in a medium bowl until evenly combined. Set aside 1/2 cup of the cheese mixture in a separate bowl.
  • On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Spread the cheese mixture evenly over half of the dough, starting from the shorter end, leaving a 1-inch border on the sides. Scatter the roasted vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
  • Transfer the log to the prepared baking sheet, brush the dough all over with the egg wash and sprinkle with the reserved cheese mixture. Bake until the bread is golden brown and the cheese is browned on top, about 40 minutes.
  • Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

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