Best 2 Cheesy Sprout Gratin Recipes
Indulge in the delightful flavors of Cheesy Sprout Gratin, a culinary masterpiece that combines the goodness of Brussels sprouts with a creamy, cheesy sauce. This delectable dish features tender Brussels sprouts roasted to perfection, enveloped in a luscious, velvety cheese sauce made from a blend of Gruyère, Parmesan, and cheddar cheeses. The result is a harmonious symphony of flavors and textures that will tantalize your taste buds.
Accompanying the Cheesy Sprout Gratin are three additional recipes that elevate the dining experience. Garlic Butter Roasted Brussels Sprouts offer a simpler yet equally satisfying take on the classic vegetable. Roasted Brussels Sprouts with Balsamic Glaze introduce a tangy twist with a balsamic glaze that adds a touch of sweetness and acidity. And for those who prefer a more decadent side, Creamed Brussels Sprouts with Bacon and Pecans deliver a rich, savory combination of flavors and textures that will leave you craving more.
Each recipe caters to different preferences and occasions, whether you're seeking a quick and easy side dish or a showstopping main course. With their vibrant colors, delightful aromas, and irresistible tastes, these dishes promise to transform your meal into an unforgettable culinary journey.
CHEESY SPROUT GRATIN
Wondering how to make winning sprouts for your Christmas menu? Try our cheesy sprout gratin and you'll convert anyone who previously snubbed this festive veg
Provided by Esther Clark
Categories Side dish, Vegetable
Time 50m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry.
- Heat the oil and butter in a medium saucepan until the butter is foaming, add the shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7.
- Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs. Will keep in the fridge for up to 24 hrs. Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving.
Nutrition Facts : Calories 299 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium
CHEESY GRATIN OF BRUSSELS SPROUTS
From Family Fun magazine. My sister in law made this at Christmas and it was great!! Here is what FF had to say: With its creamy cheese sauce and accent of bacon, this decadent recipe may tempt even the green-vegetable averse. It can be made early in the day, refrigerated, then baked before mealtime. (If you're simply not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets.)
Provided by Darcys Diner
Categories Vegetable
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set it aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside.
- Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat the oven to 375°F.
- Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from the heat.
- Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.
- Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired.
- Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown. Cool for about 5 minutes before serving. Makes 10 servings.
Tips:
- Choose fresh Brussels sprouts. Look for sprouts that are firm and brightly colored, with no signs of wilting or bruising.
- Trim the Brussels sprouts properly. Cut off the stem end and remove any yellow or wilted leaves.
- Blanch the Brussels sprouts before roasting. This helps to bring out their natural sweetness and prevent them from becoming bitter.
- Roast the Brussels sprouts until they are tender and slightly caramelized. This will give them a delicious flavor and texture.
- Use a variety of cheeses in the gratin. This will create a rich and complex flavor.
- Grate the cheese finely. This will help it to melt evenly and smoothly.
- Bake the gratin until it is bubbly and golden brown. This will ensure that the cheese is melted and the gratin is cooked through.
Conclusion:
Cheesy sprout gratin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. It is a great way to use up leftover Brussels sprouts, and it is also a good source of vitamins and minerals.
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