Best Smoky Brussesls Sprouts Gratin Recipes

Smoked Gouda Brussels Sprouts Gratin image

Provided by Parsley

Categories Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb frozen Brussels sprouts (or 1 lb fresh Brussels sprouts, trimmed)
2 tablespoons butter
1 large shallot, finely chopped
1 tablespoon flour
1 cup heavy cream (or half and half or a combination)
1 1/2 teaspoons sugar
1/4 teaspoon pepper
1/8 teaspoon paprika
salt, as needed to taste
1 cup shredded smoked gouda cheese (or regular Gouda, but I recommend smoked)
1 tablespoon butter, melted
1/4 cup soft breadcrumbs

Steps:

Preheat oven to 375°F Lightly grease/spray a casserole dish.
In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
Add cream to saucepan; stir.
Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.

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.