5 from 4 votes
Brussels Sprouts Gratin
This brussels sprouts gratin with cheese sauce is based on Julia Child's Choux de Bruxelles à la Mornay, Gratinés, and is a rich vegetable side dish made with homemade béchamel.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
6
people
Calories:
235 kcal
Course:
Side Dish
Cuisine:
French
Ingredients
Brussels Sprouts:
- 1 ½ pounds brussels sprout stems removed, halved or quartered
- 2 tablespoons olive oil Or swap 2 TB melted butter
- ¼ teaspoon salt sea salt
Béchamel Sauce:
- 2 cups milk
- 3 tablespoons butter divided
- 2 tablespoons flour Use AP gluten-free flour if needed
- ½ cup swiss cheese Or use a mixture of both cheeses, freshly grated, especially Gruyere, or Parmesan cheese, divided
- ¼ teaspoon salt sea salt
- ¼ teaspoon cayenne pepper ground
- ¼ teaspoon nutmeg freshly ground
Instructions
- Preheat oven to 425°F.Toss brussels sprouts with olive oil and sea salt. Arrange in a medium casserole dish (9x9 or 10x10), and bake 14-15 minutes, or until the sprouts have just turned bright green.
- While sprouts cook, make the béchamel sauce.Bring the milk to a boil in a saucepan. Alternatively, microwave the milk until it begins to simmer.Heat 2 tablespoons butter in a heavy bottomed pan over low heat. When the butter melts, stir in the flour. Continue stirring until the flour is incorporated with the butter and they begin to foam (but not brown). Allow the mixture to foam for 2 minutes.Begin slowly pouring in the hot milk, stirring or whisking constantly. The milk should be very hot (almost at boiling) when you pour it into the butter and flour.Bring the mixture to a boil and continue to boil for 1 minute. Turn off the heat.
- Stir ¼ cup of the cheese into the béchamel, and continue stirring until the cheese is melted.Add the sea salt, cayenne, and nutmeg. Stir again, and then taste. Add more seasoning if desired.
- When the sprouts are done roasting, fold half the sauce into the sprouts and stir.Pour the remaining sauce over the sprouts. Top with the remaining cheese.Cut the remaining butter into small cubes and dot the top.
- Move an oven rack to the position closest to the broiler.Position the casserole dish under the broiler and broil 3-5 minutes, or until the cheese is golden and bubbling.Serve immediately.
Cup of Yum
Notes
- Partially Make Ahead: This dish tastes best right after cooking, but can be partially prepped ahead.
- For more tender brussels sprouts: Blanch in boiling water for 6-8 minutes before roasting.
- Béchamel troubleshooting:
- Prepare the raw brussels sprouts by trimming and halving (or quartering) and store in the fridge for up to two days.
- Prepare the béchamel sauce up to three days ahead and store in the fridge. Reheat over low heat, adding more hot milk if needed.
- My sauce is lumpy: If the milk is still almost boiling when added and if you stir or whisk vigorously, there shouldn't be lumps. If there are, you can purée the sauce in a blender.
- The sauce is too thick: With the heat on, whisk a little more hot milk back into the sauce. (Gluten-free AP flour will sometimes thicken the sauce more than intended.) Note that extra-thick sauce will work fine in this recipe, just make sure to spread it out evenly over the sprouts.
Nutrition Information
Calories
235kcal
(12%)
Carbohydrates
17g
(6%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Cholesterol
32mg
(11%)
Sodium
325mg
(14%)
Potassium
555mg
(12%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
1270IU
(25%)
Vitamin C
96mg
(107%)
Calcium
212mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 people
Amount Per Serving
Calories 235
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 32mg | 11% |
| Sodium | 325mg | 14% |
| Potassium | 555mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1270IU | 25% |
| Vitamin C | 96mg | 107% |
| Calcium | 212mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.