Creamed Brussels Sprouts ~ this luxurious cheesy gratin will convert everyone at the table into raving Brussels sprout fans!
As a card carrying Brussels sprout lover, I’ve had them every which way, and I have to say, this Creamed Brussels Sprouts is in my top five. That short list includes my Brussels Sprout Carbonara, my Roasted Brussels Sprout and Pomelo Salad, my festive Roasted Brussels Sprout with Pomegranate, and perhaps the ultimate favorite, Brussels Sprout Tempura (on the blog soon!)
Brussels sprouts have to be one of my favorite winter veggies, and I’m always surprised when people tell me they don’t like them. To me they’re almost like candy, so sweet and addictive. So if you think you don’t like them, keep reading, I promise this will be worth it! In this recipe they’re tender but not mushy, and the creamy sauce coats them and seeps into the little spaces between the mini cabbage leaves ~ delish!
TIP: Brussels sprouts grow on a large stalk, with large ones on the bottom, graduating to teeny tiny ones at the top. Choose medium sized sprouts for this dish and halve them after trimming.
Many people who think they don’t like Brussels sprouts have just never had them cook properly. Like any veggie, if they’re overcooked they’re ruined.
TIP: Par cooking is the key to getting the sprouts just the perfect tender texture, not mushy, not crunchy, but just right.
*recipe adapted from food network
- 1 1/2 pounds medium Brussels sprouts
- 2 Tbsp butter
- 3 large shallots, peeled and finely minced
- 1 Tbsp flour
- 1 Tbsp Marsala wine
- 1/2 cup whole milk
- 1/2 cup heavy cream (or half and half)
- 11/2 heaping cups shredded sharp cheese such as Gruyere, Cheddar, or your choice, divided
- salt and pepper to taste
- pinch freshly grated nutmeg
- fresh thyme leaves for garnish
- Set oven to 375F
- Rinse the sprouts and trim off the stems. Slice in half. If you have large sprouts, quarter them.
- Bring a big pot of salted water to a boil. Add the sprouts and boil for 3-4 minutes. Drain and immediately plunge in ice water to stop the cooking and set the color. When the sprouts are no longer warm, drain.
- Melt the butter in a skillet and saute the shallots for about 5 minutes. Add the flour and cook, stirring, for another minute, don't brown it. Add the Marsala wine and stir well. Cook for another minute or so until the wine is absorbed.
- Add the milk and cream and whisk the sauce until smooth and thick. Take off the heat and blend in one heaping cup of the cheese until completely melted. Add the nutmeg, salt and pepper to taste.
- Add the sprouts to the cheese sauce and mix well. Turn it into a standard 8x10 gratin dish.
- Cover loosely with foil and bake for 30 minutes, until bubbling. Sprinkle on the remaining 1/2 cup cheese and put under the broiler until the cheese is melted and browned. Sprinkle with fresh thyme leaves before serving.
- For a lighter take on my favorite green veggie, how about a Brussels Sprout Salad? Or this Shaved Brussels Sprout Apple Bacon Salad. You say you love bacon? Ok, here’s another…Brussels Sprouts Salad with Bacon, Dried Cranberries, Almonds, and Parmesan.