Creamy Brussel Sprouts Au Gratin
Of course at the time, I was but a child after all. My mom would always said that my taste would change as I grew older and that I would enjoy them one day. As usual, mom was right {sigh} and I found out that this little green wonders were really tasty.
Anytime we think of au Gratin, first thoughts would be of potatoes. Creamy Brussel Sprouts au Gratin is not a new concept, simply another delicious way to prepare brussel sprouts and enjoy them without having to hide them under other unwanted foods on your plate.
Creamy Brussel Sprouts Au Gratin
Ingredients
4 cups Brussel Sprouts, cleaned and trimmed
3 Tbls unsalted Butter
4 oz (1 cup) Gruyere Cheese, grated (you can substitute other sharp flavored cheeses)
2 cups Heavy Cream or Milk
3 Tbls All-Purpose Flour
2 cloves Garlic, minced (can use 1/2 tsp Garlic granules/powder if preferred)
Salt & Pepper to taste
1 tsp dried Thyme (optional)
Instructions
Preheat oven to 400°F. Butter baking oven proof baking dish.
In a large saucepan, bring salted water to a boil then add in the Brussel Sprouts. Cook for about 6 - 8 minutes, the Brussel Sprouts will be bright green in color and just starting to soften. Remove from heat and place in bowl of ice water to prevent them from cooking further.
For the Cream Sauce:
In a medium saucepan over medium heat, melt the Butter and add in the flour, stirring and cook for about a minute until it's smooth.
Slowly whisk in the Cream/Milk and add in the Garlic, cook for about 3 minutes, whisking occasionally until the sauce thickens. Remove from heat and season with Salt and Pepper and Thyme if using.
To Assemble:
Drain the brussel sprouts then halve each one.
In a prepared 2 quart baking pan or dish, layer the Brussel Sprouts evenly and half of the Cheese.
Pour the Cream mixture slowly over the cheese and brussel sprouts.
Top with the remaining grated Cheese distributing evenly over the Cream and Brussel Sprouts.
Bake in a preheated 400°F oven for 12 - 15 minutes or until bubbly and starting to turn golden on top.
Enjoy.
Notes
Variations:Just after you have halved the Brussel Sprouts, you can toss them with a few slices of crumbled crispy bacon.Use Sage, Rosemary or Oregano in place of Thyme if desired.Add a dried hot chili pepper to the cream while it's heating then remove before pouring over the Brussel Sprouts.You can also spice it up with your favorite hot sauce by adding it to the cream mixture before pouring over the Brussel Sprouts.Sprinkle a thin layer of seasoned bread crumbs or add extra Parmesan cheese to the top then continue cooking as desired.