Shaved Brussels Sprouts Gratin With Gruyere Recipe
Shaved Brussels Sprouts Gratin With Gruyere Recipe – quick to make, full for flavor, great for a side or main dish. Kid friendly, perfect for the holidays. Tender Brussel sprouts in a creamy, cheesy sauce.
In the last few years, I’ve been experimenting with Brussels Sprouts in various recipes and I came to the conclusion – they are not that bad! I actually like them!
I recently started shaving Brussels Sprouts in the food processor for salads. I’ll be sharing one of these fall salads soon. Why haven’t I done this earlier? I used to chop them with a knife. Using the food processor is so much easier!
I’ve made Brussels Sprouts gratin many times, but I always used to cut them in half. They taste great this way and usually get pretty tender after baking. After trying one of my tested recipes with shaved Brussels Sprouts, I was extremely happy with the result. No, you don’t have the big halves of Brussels, but this way you have a slice of creamy goodness, made with tender shaved Brussels Sprouts. The dish actually cooks faster this way.
In this recipe I used Gruyere cheese (one of my favorite cheeses), shallot, garlic milk + cream (or half & half), butter and some flour (gluten free could be used). Just a handful of ingredients and minimal prep steps.
Gruyere is perfect for baked dishes, with savory, distinctive, but not overpowering taste.
This Shaved Brussels Sprouts Gratin With Gruyere Recipe will be perfect for Thanksgiving. This is one of the few Thanksgiving recipes that I’ll share.
I also decided to skip the break crumb topping, that most gratins have. You can add breadcrumb topping if you’d like, but I don’t think it is necessary.
You can use store bought half and half in this recipe or make it yourself, by combining equal amounts of milk and heavy cream.
For this Shaved Brussels Sprouts Gratin With Gruyere Recipe, you first start by cooking the shallot and garlic in some butter (vegetable oil), until tender and fragrant. Then you add the flour and half and half. Once the mixture starts to simmer, you pour it over the baking dish, filled with shaved Brussels Sprouts. Add salt, pepper and nutmeg (optional). Add breadcrumbs, if you decide to use them. Bake at 400F for 25 minutes. Test if the Brussels Sprouts are tender, cook for 5 more minutes if needed. Serve warm.
Brussels Sprouts are a great source vitamins and minerals, low calorie and low fat and make amazing fall side dishes.
Shaved Brussels Sprouts Gratin With Gruyere Recipe - quick to make, full for flavor, great for a side or main dish. Kid friendly, perfect for the holidays. Tender Brussel sprouts in a creamy, cheesy sauce.
- 4 cups Brussels Sprouts trimmed and outer leaves removed
- 2 tbsp butter
- 1 shallot chopped
- 1 clove garlic
- 2 tbsp flour
- 1 cup half & half
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2/3 cup Gruyere cheese
- 1 tbsp parsley for garnishing
Preheat oven to 400 F. Spray a 9x9 inch baking dish with cooking spray.
Thinly shave brussels sprouts in a food processor.
Melt butter in a small saucepan. Add shallot and garlic and cook for 2 minutes, stirring to prevent burning. Add flour and cook for 30 seconds. Slowly pour the half & half. Add salt, pepper and nutmeg. Bring to a boil, stirring frequently. Remove from the heat immediately.
Pour mixture over the brussels sprouts, top with cheese. Cover with aluminum foil and bake for 20 minutes.
Remove the foil and cook for 5 more minutes. Check if the Brussels Sprouts are fully cooked and tender. Bake for additional 5 minutes, if necessary, until the half & half is absorbed and the top is golden.
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