Brussels Sprouts Gratin

Name: Brussels Sprouts Gratin
Prep time: 25 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 3 lb. Brussels sprouts, trimmed and halved; Kosher salt; 3 garlic cloves, chopped; 2 tbsp. unsalted butter; 1/4 c. all-purpose flour; 2 c. half-and-half; 9 oz. grated Gruyère cheese, divided (about 2 cups total); Freshly ground black pepper

By Marian Cooper CairnsPublished: Oct 3, 2016

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Brian Woodcock

Yields:

8 serving(s)

Prep Time:

25 mins

Total Time:

1 hr 10 mins

Cheesy, baked Brussels sprouts make a crowd-pleasing holiday side.

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Ingredients

3 lb. Brussels sprouts, trimmed and halved
Kosher salt
3 garlic cloves, chopped
2 Tbsp. unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
9 oz. grated Gruyère cheese, divided (about 2 cups total)
Kosher salt
Freshly ground black pepper

Directions

1. Step 1Boil Brussels sprouts in a large pot of boiling salted water until crisp-tender, 5 to 8 minutes. Drain and run under cold water to cool; spread in a single layer, on a paper towel-lined baking sheet; dry completely.
2. Step 2Cook garlic in butter in a large saucepan over medium heat until fragrant, 1 minute. Sprinkle with flour; cook, whisking, 1 minute. Slowly whisk in half-and-half. Simmer, whisking often, until thickened, 6 to 7 minutes. Remove from heat and whisk in 6 ounces (about 1 1/4 cups) Gruyère; fold in Brussels sprouts. Season with salt and pepper.
3. Step 3Transfer to a buttered 3-quart baking dish. Top with remaining Gruyère (about 3/4 cup). Bake at 375 degrees F until bubbly and top is golden brown, 25 to 30 minutes. Let stand 5 minutes before serving.