Smoked Gouda Brussels Sprouts Gratin

"Looking for a tasty fattening Brussels sprouts recipe? Look no further. It's not low-fat."
 
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photo by anniesnomsblog photo by anniesnomsblog
photo by anniesnomsblog
photo by anniesnomsblog photo by anniesnomsblog
photo by Boomette photo by Boomette
photo by anniesnomsblog photo by anniesnomsblog
photo by Debi9400 photo by Debi9400
Ready In:
35mins
Ingredients:
12
Serves:
4-6
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ingredients

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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

  1. 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.
     
  2. I don't normally love Brussels that much, but I loved these, so it must be good!! Love the fact it uses smoked gouda too; really adds a little something extra!
     
  3. My son in law and I are the only Brussels sprout lovers and we both thought this was great. Others who don't like spouts tried it and liked it too. The smoked Gouda is key.
     
  4. This was smokey-cheesy-deliciousness!
     
  5. Even the non-brussels-sprouts-eaters ate this one! Loved it!
     
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Tweaks

  1. Duplicate.
     
  2. 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.
     

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