Brussels Sprouts au Gratin
This simple Brussels Sprouts au Gratin turns humble sprouts into a decadent side dish. Creamy and cheesy with a crisp breadcrumb topping.
Servings: 6
Calories: 242kcal
Cost: $7
Equipment
- Pot
- 8”x10” baking dish
Ingredients
- 450 g Brussels sprouts 1 pound
- 3 tablespoons butter plus extra for greasing
- 3 tablespoons all purpose flour plain flour
- 2 cups milk 450ml
- 1 teaspoon Dijon mustard
- Pinch nutmeg
- 115 g shredded cheddar cheese 1 cup, I used white cheddar
- 5 tablespoons breadcrumbs regular or panko breadcrumbs
- 1 teaspoon dried sage or thyme
- salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F/200°C. You’ll need a baking dish approximately 8”x10”.
- Wash the Brussels sprouts and cut away any browned leaves or base. If they’re very large, cut them in half or quarters.
- Bring a medium saucepan of water to the boil, add the Brussels sprouts, reduce the heat and simmer for 5-10 minutes or until knife tender. Drain.
- Meanwhile, for the cheese sauce, melt the butter in a medium pan, then stir in the flour and cook for a further minute.
- Whisk in the milk, a little at a time, until thick and creamy.
- Stir in the dijon and nutmeg and half the cheese and season with salt and pepper.
- Stir the Brussels sprouts into the cheese sauce, then pour it all into the baking dish.
- Mix the breadcrumbs with the sage and remaining cheese, then sprinkle it all on top. Bake in the oven for 15 minutes or until golden and bubbling.
Nutrition
Calories: 242kcal | Carbohydrates: 20g | Protein: 11g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 290mg | Potassium: 455mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1087IU | Vitamin C: 64mg | Calcium: 284mg | Iron: 2mg