Smoked Gouda Brussels Sprouts Gratin
photo by anniesnomsblog
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 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
directions
- 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.
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Reviews
-
Brussels Sprouts are my favorite veggie. Combine that with gouda and it is a match made in heaven. I made this last Christmas and my family couldn't stop talking about it all night. They were literally licking the sauce out of the bowl...no joke. This recipe is definitely a keeper and will be a regular on the holiday menu.
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Tweaks
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I managed to reduce the fat, because I did not have heavy cream on hand. I looked up substitutes for heavy cream and found that I could use 1 cup of milk and 2 tablespoons of cornstarch. I used 2% milk and the dish was fantastic. I also use olive oil or canola oil to moisten the breadcrumbs. Stole that trick from airfry breading. Not as guilty for a dish we will certainly repeat often.
RECIPE SUBMITTED BY
*Parsley*
United States