Ingredients
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16
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1/4
-
-
-
1/2
-
1/3
-
2
-
3/4
-
1/4
-
1
-
1
-
2
-
-
-
Directions
Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan, and baked until brown and bubbling the perfect Holiday dish!,If you dont know what a gratin is, its basically any main veggie dish with a crispy crust consisting of a cheese sauce and sometimes breadcrumbs, that is then browned. I really love gratins bc who doesnt love warm veggies with cheese! And really you can make them using almost any vegetable like my butternut squash gratin or cauliflower gratin.,Sauteed Shredded Brussels Sprouts with Pancetta,Roasted Brussels Sprouts and Shallots with Balsamic Glaze,Roasted Brussels Sprouts and Cauliflower Soup,Raw Shredded Brussels Sprout Salad with Lemon and Oil
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Steps
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1
Done
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Meanwhile, Heat a Medium Nonstick Pan Over Medium Heat Add Butter and Let It Melt, Add the Shallots and Cook Until Softened, About 4 to 5 Minutes Sprinkle the Flour Over the Shallots to Make a Roux, Whisking For 1 to 2 Minutes Add the Milk and Stir With a Wooden Spoon Until the Roux Is Incorporated Into the Milk Cook Over Medium-Low Heat For About 4 Minutes, Stirring, Until the Sauce Thickens Add Fresh Thyme, Parmesan and Half of the Grated Gruyere Cheese Into the White Sauce and Stir Until the Cheese Is Melted and Incorporated Into the Sauce |
|
2
Done
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Pour Over the Brussels Sprouts, and Top With the Remaining Cheese. Bake For 15 Minutes Until Top Is Lightly Browned and Bubbly. |
