Cheesy Brussels Sprouts Gratin
This CHEESY Brussels Sprout Au Gratin is simple to make and one of my absolute favorite way to eat sprouts! It’s a great dish for holidays or even just an every night dinner side dish!
Servings: 6 servings
Ingredients
- 3 pounds Ocean Mist Brussels sprouts trimmed and halved
- 3 cloves garlic minced
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk
- 2 cups cheese grated and divided (I used a provolone + gruyere mix but cheddar and gouda would also work well!)
- salt and pepper to taste I used about 1/2 teaspoon of each
Instructions
- Pre-heat the oven to 375 degrees F and lightly grease roughly 3 quart baking dish.
- Bring a large pot of water to a boil. Cook the brussels sprouts until tender, about 6-8 minutes depending on how big your sprouts are. Drain and lightly dry with a towel. Set aside.
- In a large saucepan over medium heat, add in your butter. Once butter is melted, add in the garlic and saute for 2 minutes.
- Whisk in the flour and cook for 1 additional minute. Whisking constantly, slowly add in the milk and continue to cook until the sauce begins to really thicken. This will take about 5-7 minutes.
- Remove from the heat and mix in 1 1/2 cups of the cheese. Season with salt and pepper ( I used about 1/2 teaspoon of each).
- Mix the brussels sprouts into the cheese mixture, mix well, and then pour into your prepared baking dish. Top with the remaining 1/2 cup of cheese and bake for 25 minutes. Watch the last 10 minutes to make sure the cheese isn't burning and cover with foil if so.
- Let cool slightly and ENJOY!
Nutrition
Calories: 355kcal | Carbohydrates: 29g | Protein: 20g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 57mg | Sodium: 335mg | Potassium: 1046mg | Fiber: 9g | Sugar: 9g | Vitamin A: 2336IU | Vitamin C: 193mg | Calcium: 466mg | Iron: 4mg
