Brussels Sprouts Gratin
Try this Brussels Sprouts Gratin for a delicious twist on a classic side dish with creamy cheese and caramelized sprouts.
Servings: 6 people
Calories: 236kcal
Ingredients
- 1 pound Brussels sprouts, washed, trimmed, halved
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely diced
- 2 teaspoons garlic, minced
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- ½ cup (120 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- ½ cup (54 g) Gruyère cheese, shredded
- ½ cup (50 g) Parmesan cheese, freshly grated
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- parsley, chopped, for garnish
Instructions
- Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until just fork-tender, about 4-5 minutes. Drain and set aside.
- In a large cast-iron (or oven-safe) skillet over medium heat, melt butter. Add onion, and cook until softened, about 3-4 minutes.
- Stir in the garlic and crushed red pepper flakes, stirring for 30 seconds.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to create a roux.
- Gradually whisk in the chicken broth. Once the sauce thickens slightly, pour in the heavy cream and whisk until smooth and creamy, about 2-3 minutes.
- Season with salt and pepper.
- Add the cooked Brussels sprouts to the skillet and gently fold them into the sauce, making sure each piece is coated evenly.
- Sprinkle the Gruyère and Parmesan cheese evenly over the top.
- Transfer the skillet to the oven and bake for 15 minutes, or until bubbly and golden brown on top. For a deeper golden finish, broil for 1-2 minutes at the end, watching carefully so it doesn't burn.
- Let the gratin sit for 5 minutes before garnishing with chopped parsley. Serve warm.
Nutrition
Serving: 1portion | Calories: 236kcal