I was recently going through old cooking magazines to organize them into a usefully system. System is still getting tweaked but at least I can more easily find some fun things to try. I dug up recipes from December ’11 from Martha Stewart Living and one of the things that jumped out of me was the Smokey Brussels Sprout Gratin. Cheese! Brussels Sprouts! More Cheese! Winner!!!!
I made some adjustments to the original recipe to better suit our tastes. It called for smoked Gouda to be used in the Bechamel, but I don’t like smoked cheeses. I don’t like very smoky things and a smoked cheese is pretty low on my list. So I just used regular Gouda in the Bechamel instead. You can also use Gruyere and fontina in the Bechamel and top it off with a coarsely grated Parmesan. Just work with what you have and like. Also, I doubled the amount of cheese. What!?! I wanted cheesy Brussels sprouts so I made CHEESY Brussels sprouts. I really
like love Brussels sprouts so this was not about masking their flavor but making a really cheesy dish.
The end result is a pretty quick dish that you can whip together. Some things took more or less time than the original recipe and I think that all depends on how you cook and the ingredients you have on hand. For example, it said the Brussels sprouts would take 3-4 minutes to cook but mine took double. No fault to the recipe, I might have just had really big Brussels spouts. Let’s blame the Brussels sprouts! Aside from paying attention to things like that it was super easy.
Make it for Thanksgiving, Christmas, or any dinner. It can actually be prepped in advance with the Bechamel being made 4 days in advances and stored in a airtight container in the refrigerator. The Brussels sprouts can be blanched ahead, allowed to cool and be refrigerated for up to 1 day. The assembled gratin can be refrigerated overnight as well. Bring the gratin to room temperature before baking.
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 8 ounces of freshly grated Gouda, divided
- 1 1/2 pounds brussels sprouts
- Coarse salt and freshly ground pepper
- Preheat oven to 375 degrees. Butter a 8 cup (8×12) baking dish.
- Rinse and cut the bottoms off all the brussels sprouts. Depending on the size of the brussels sprout halve or quarter it. Set aside.
- To make the Bechamel, in a skillet melt the butter over medium heat. Add the flour and whisk to blend the butter and flour together while the mixtures start to bubbles slightly but has not started to brown, about 2 minutes. Slowly whisk in the milk and the salt and pepper. Raise the heat to medium-high and bring the mixture to a boil, whisking often. Reduce heat to low and cook, stirring occasionally. Cook until the Bechamel is thick enough to coat the back of a spoon. Remove from heat and add the cheese and stir until incorporated.
- While the Bechamel is cooking, cook the brussels spouts in a pot of boiling salted water. Cook until tender when pierced with the tip of a knife. Drain and put into the baking dish.
- To assemble the gratin, gently mix the Bechamel and brussels sprouts together. Top off with the rest of the cheese and an extra sprinkling of salt and pepper. Bake, uncovered, until bubbling and golden, about 25-30 minutes.