For this great Thanksgiving side dish, Brussels sprouts are nestled in a cheese sauce that bubbles brown when baked. Even the kids will love ’em.
Even the hardiest Brussels sprouts haters will like this dish–they’re covered in cheese sauce! Nutty, buttery Gruyère is a perfect companion for them and this dish is a great side for chicken, pork, or roasted meats. If you have it, whisk a pinch of grated nutmeg into the milk to add a bit of warm spice and richness to the sauce. Originally published Nov 14, 2011.–Claire Robinson
LC When Gooey Isn't Quite Good Enough Note
We can’t complain about an enticingly gooey gratin that not only gets everyone to eat their Brussels sprouts but comes together with just five or so ingredients. Yet sometimes, though, we crave something that’s more than just gooey, something that’s a little crispy, crunchy, or crumbly, too. That’s when we start playing a little loose and fancy free with this dish, at least in our imagination. Like maybe strewing some buttery breadcrumbs or crumbled bacon atop its cheesy goodness. We don’t think it would suffer from this. No, not at all.
Five Ingredient Fix
- Quick Glance
- 25 M
- 40 M
- Serves 6 to 8
- 2 pints Brussels sprouts (about 1 1/2 lbs), trimmed
- 3 tablespoons unsalted butter (1 1/2 oz)
- 3 tablespoons all-purpose flour
- 2 cups milk, at room temperature
- 5 ounces (about 1 cup) Gruyère cheese, grated
- Kosher salt and freshly ground black pepper, to taste
- 1. Preheat the oven to 400°F (204°C).
- 2. Fill a large bowl halfway with ice water. Steam or boil the Brussels sprouts until bright green and beginning to soften but not mushy, 3 to 5 minutes, depending on their size. Drop the sprouts into the ice water to stop the cooking, then drain and pat them dry. (You can set the sprouts aside for up to several hours before continuing with the recipe.)
- 3. Melt the butter and flour in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute. Whisking constantly, slowly stir in the milk. Continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Add 3/4 cup of the cheese and stir until melted and smooth. Remove the pan from the heat and season the sauce well with salt and heavily with pepper.
- 4. Halve the sprouts through the core or, if they’re large, quarter them. Place the sprouts in an even layer in a 2-quart baking dish, pour the sauce evenly over the top, and sprinkle with the remaining cheese. Bake until golden and bubbling on top, 10 to 15 minutes. If the cheese doesn’t turn quite golden enough, run the gratin under the broiler for a few seconds. Serve hot, hot, hot.