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.
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
Preheat the oven to 400°F (204°C).
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.)
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.
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.
Recipe Testers' Reviews
What do you say when publicly professed Brussels Sprouts Haters exclaim: “These are the best brussels sprouts I have ever eaten. I love them”? You say, “This is a winner!” And when the dish is emptied by someone sneaking the remaining few home with her, you know you are on to a winner.
This recipe is easy, short, to the point and into the oven, so you can straighten up the kitchen a bit before dinner is served. And as you do, I dare you to not lick the spoons, and the pan!
The sprouts still have that unique peppery taste of their own, but it is smoothed out and polished up a bit with the cream sauce and the Gruyère. All in all, a dish to add to your list for Thanksgiving — and any other holiday where you need your star quarterback and a good front line!
This recipe is a winner! Wish I had tried it for our Canadian Thanksgiving. Oh well, there’s always Christmas. I followed the recipe exactly as written, adding the pinch of freshly grated nutmeg as suggested. So delicious! I ran the finished dish under the broiler before serving to get the top golden brown. Otherwise, it would have stayed in the oven too long, and perhaps become mushy. The only thing I would do differently next time is to steam the brussels sprouts rather than boiling them, to keep more of the nutrients in the sprouts. I love the fact that you can start this recipe ahead of time, preparing the sprouts now, and finishing with the cheese sauce just before serving.