Brussels Sprouts Gratin

Brussels sprouts…

These brilliantly green miniature cabbages are packed with vitamins A and C and folic acid and are a great source of fiber, but sadly are underrated or unloved by many.

Just bring up their name in a crowd of people and watch people instantly start making the icky face.

Perhaps it’s because most people haven’t had them prepared properly. Boiling them or steaming them can not only REALLY stink up your house, but might not be the best way to tempt your family with their health benefits either.

My favorite way to fix them is to roast them in the oven, or to sauté them in olive oil in my iron skillet until the cut flat side of them gets nicely brown and carremelized. Here’s another recipe for you if you want to try them out again. My Sautéed Brussels Sprouts with Bacon and Pine Nuts.

But this one is SO decadent and yummy, I believe just about anyone, no matter how much they turn their nose up at Brussels sprouts, would be able to not only just handle, but enjoy as well.

Start out by either thinly slicing your Brussels sprouts. You can with chop them with a knife, or toss them into the food processor like I did.

The fun thing about the food processed way is, while I normally would chop off the little core ends before cooking them whole (they’re a bit tough), I left them right on to shred them. And while most of them shredded into strips, the center of each little cabbage remained in a slice causing a different texture which was fun in the final product.

Next up, I made the sauce.

I started with a roux, by adding 3 tablespoons each of butter and flour. Whisk it over medium heat after the butter melts for about 3-4 minutes to cook out the flour taste and let it brown.

Then add one cup of whole milk (cold) and continue whisking until it barely begins to bubble, then add another cup of milk.

If your sauce gets too thick, just drizzle in a bit more milk to thin.

Remove that from the heat and grate up two cups of Gouda cheese. If you can’t find Gouda, Gruyere would be just as delicious. I just happened to have a huge hunk of Gouda in my fridge needing a use.

Add one and one-half cups of the cheese to the milk mixture and whisk it until it melts almost entirely. Save the other 1/2 cup for the gratin topping.

Then pour your sauce into the bottom of a 9×11 baking dish (I used my Le Creuset 2 quart baker). And then dump your Brussels sprouts right on top of the sauce, and gently toss it all to coat.

Now, tear up two pieces of bread and pop them into your food processor and whiz them up to make bread crumbs.

Toss them with the remaining half-cup of cheese.

And sprinkle it over top of your gratin evenly.

Melt two tablespoons of butter in the microwave and drizzle it over top.

And bake it at 350 for 45 minutes.

The top will be crispy and yummy, and the filling will be a melty yumminess
.

Now, answer me this. Do you like Brussels Sprouts? I encourage you to give them a try this way if you don’t!!

Check out what other fabulous food bloggers are cooking up with this week’sfeatures ingredient – Brussels sprouts for Food Networks Fall Fest!

Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Jeanette’s Healthy Living: Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen:
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs’ Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving’s Finest Brussels Sprouts Sides