Brussels Sprouts Au Gratin
User Reviews
5.0
9 reviews
Excellent
Brussels Sprouts Au Gratin
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Brussels sprouts casserole is a simple side dish that is creamy and cheesy! It is lower carb and made without breadcrumbs.
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Ingredients
- 2 pounds Brussels sprouts halved
- 4 lices Bacon
- 1 tablespoon avocado oil or olive oil (optional)
- 3 shallots thinly sliced (or 1/2 onion)
- 3 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 3/4 cup milk
- 2 teaspoons kosher salt
- 1/2 teaspoon thyme
- pinch nutmeg
- 1 cup shredded cheddar jack cheese
- 1/4 cup shredded Parmesan cheese
Instructions
- Preheat oven to 400 degrees F. Butter or spray with oil an 8x12 casserole dish and set aside.
- Bring a large pot of salted water to a boil. Blanch the halved brussels sprouts for 3 to 5 minutes, until just barely tender. Remove from pot, drain, rinse with cold water and set aside.
- Fry bacon until crispy, 8-10 minutes. Remove from pan and set aside on a paper towel-lined plate. Chop when cool to the touch.
- Add the shallots to the bacon grease and sauté 4 to 5 minutes until softened. (If little grease remains, add a tablespoon of avocado or olive oil. You can also drain the bacon grease and sauté the shallots in oil instead.) Add the garlic and sauté 1 minute until fragrant. Stir in the flour and whisk for 1 to 2 minutes.
- Add the milk and stir until well incorporated. Cook over medium low heat for several minutes, stirring, until the sauce thickens and coats the back of your spoon. Add salt, fresh thyme, and nutmeg.
- Add cheddar jack cheese to the sauce and stir until melted and incorporated. Add half of the cooked bacon back to the sauce. Season to taste.
- Stir the Brussels sprouts into the cheese sauce, and then transfer them to the casserole dish. Sprinkle with the remaining bacon and Parmesan cheese.
- Bake for 20 to 25 minutes until browned and bubbling.
Notes
- Storing: Leftover brussels sprouts au gratin can be stored in an airtight container and stored in the fridge for 3-4 days before reheating and serving.
- Leftover brussels sprouts au gratin can be stored in an airtight container and stored in the fridge for 3-4 days before reheating and serving.
- Freezing: Due to the high water content in brussels sprouts, freezing then thawing will create a mushy texture and is not recommended.
- Due to the high water content in brussels sprouts, freezing then thawing will create a mushy texture and is not recommended.
Nutrition Information
Show Details
Calories
190kcal
(10%)
Carbohydrates
17.3g
(6%)
Protein
11.7g
(23%)
Fat
9.9g
(15%)
Saturated Fat
4.7g
(24%)
Polyunsaturated Fat
0.6g
Monounsaturated Fat
2g
Cholesterol
20.7mg
(7%)
Sodium
601.6mg
(25%)
Potassium
613.5mg
(18%)
Fiber
5.8g
(23%)
Sugar
3.7g
(7%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 17.3g | 6% |
| Protein | 11.7g | 23% |
| Fat | 9.9g | 15% |
| Saturated Fat | 4.7g | 24% |
| Polyunsaturated Fat | 0.6g | 4% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 20.7mg | 7% |
| Sodium | 601.6mg | 25% |
| Potassium | 613.5mg | 13% |
| Fiber | 5.8g | 23% |
| Sugar | 3.7g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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