Best Smoky Brussels Sprout Gratin Recipes

Smoky Brussels Sprout Gratin image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 9

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
Coarse salt and freshly ground pepper
2/3 cup grated smoked Gouda cheese (2 ounces)
Coarse salt
1 1/2 pounds brussels sprouts
2/3 cup finely grated aged Gouda (2 ounces)
Smoked flaked sea salt, such as Maldon (optional) or regular sea salt

Steps:

Preheat oven to 375 degrees. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted.
Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (8-by-12-inch) baking dish.
Assemble the gratin: Pour bechamel over brussels sprouts and sprinkle with aged Gouda and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.

SMOKY BRUSSELS SPROUT GRATIN image

Yield 8 servings

Number Of Ingredients 14

BÉCHAMEL SAUCE
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups 1% milk
Coarse salt and freshly ground pepper
2/3 cup (2 ounces) grated smoked Gouda cheese
BRUSSELS SPROUTS
1 tablespoon canola oil
1 bag (12-16 ounces) frozen pearl onions
Coarse salt
1 1/2 pounds Brussels sprouts
2/3 cup (2 ounces) finely grated aged Gouda
2/3 cup panko bread crumbs or fresh bread crumbs
Smoked flaked sea salt, optional, or regular sea salt

Steps:

To make the béchamel: In a saucepan, melt butter over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted. Meanwhile, heat the oil in a skillet over medium heat, add the pearl onions and sauté for 5 minutes until lightly brown. Blanch the Brussels sprouts: Bring a medium pot of salted water to a boil. Cook Brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (8-by-12-inch) baking dish. Assemble the gratin: Mix Brussels sprouts and onions in the baking dish. Pour béchamel over the mixture and sprinkle with aged Gouda, panko bread crumbs and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.