Description
A creamy and cheesy Brussels sprouts gratin that’s perfect for any occasion.
Ingredients
Scale
- 1 pound Brussels sprouts, (washed, trimmed, halved)
- 2 tablespoons unsalted butter
- 1 small yellow onion, (finely diced)
- 2 teaspoons garlic, (minced)
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- ½ cup (120 g) chicken broth
- ½ cup (119 g) heavy whipping cream
- ½ cup (54 g) Gruyère cheese, (shredded)
- ½ cup (50 g) Parmesan cheese, (freshly grated)
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- parsley, (chopped, for garnish)
Instructions
- Preheat oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until just fork-tender, about 4-5 minutes. Drain and set aside.
- In a large cast-iron (or oven-safe) skillet over medium heat, melt butter. Add onion, and cook until softened, about 3-4 minutes.
- Stir in the garlic and crushed red pepper flakes, stirring for 30 seconds.
- Sprinkle the flour over the onion mixture and stir constantly for 1 minute to create a roux.
- Gradually whisk in the chicken broth. Once the sauce thickens slightly, pour in the heavy cream and whisk until smooth and creamy, about 2-3 minutes.
- Season with salt and pepper.
- Add the cooked Brussels sprouts to the skillet and gently fold them into the sauce, making sure each piece is coated evenly.
- Sprinkle the Gruyère and Parmesan cheese evenly over the top.
- Transfer the skillet to the oven and bake for 15 minutes, or until bubbly and golden brown on top. For a deeper golden finish, broil for 1-2 minutes at the end, watching carefully so it doesn’t burn.
- Let the gratin sit for 5 minutes before garnishing with chopped parsley. Serve warm.
Notes
- This gratin is a great side dish for any meal.
- Make sure to watch the broiling closely to avoid burning.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 70 mg