| Prep: 30 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 22g | 13g | 16g |
| sugars | fibre | protein | salt |
| 6g | 3g | 14g | 0.95g |
As enticing as it looks in this 
, our Brussels Sprouts Gratin with Cheese brings together the very essence of homely Irish comfort food and the wholesome freshness of New England produce. This inviting and hearty dish tantalises with its robust flavors and hints of nostalgia.
A Dish Close to My Heart
Growing up in Boston, with deeply rooted Irish origins, my culinary philosophy has always gravitated towards bringing together the best of both worlds. And this Brussels Sprouts Gratin with Cheese is a prime example. It is an adaptation of a beloved recipe from my grandma’s kitchen, ‘Baked Greens au Gratin’, where she used collard greens from her own garden. I loved how she would transform a simple vegetable into a comforting and gratifying dish, and I have endeavored to hold onto that tradition with my own family, Laura and our baby boy.
Brimming with Nutritional Goodness
Aside from its taste, what makes this recipe truly lovable is its nutrition quotient. It’s well-known that Brussels sprouts are a powerhouse of antioxidants and rich in Vitamins C and K. Coupled with dairy products like cream and cheese, it not only boosts your protein intake but also contributes to calcium and Vitamin D levels. Although it’s a rich dish, considering the garlic and onions adding to the fiber content, I like to believe it’s a guilt-free indulgence. Balance, after all, is the key to a good diet!
This Brussels Sprouts Gratin with Cheese has a fantastic ability to complement a tabletop of varying cuisines. It can very well slide right next to a traditional Thanksgiving turkey, cozy up with a classic steak, or even share space with a Seafood Platter. Try it next to a comforting beef stew or accompany it with a roasted chicken and see how it fits just right in.
What You’ll Need
- 1.5 pounds of Brussels sprouts
- 1 cup of heavy cream
- 2 cloves of garlic, minced
- 1/2 cup of grated parmesan cheese
- 1/2 cup of grated gruyere cheese
- Salt and freshly ground black pepper to taste
- 3 tablespoons of unsalted butter
- 1 small onion, finely chopped
- 2 tablespoons of all-purpose flour
- 1.5 cups of milk
- 1 cup of breadcrumbs
Method
Step One
Preheat your oven to 375 degrees F (190 degrees C). Trim the bottom off each Brussels sprout and cut in half.
Step Two
Place the halved Brussels sprouts in a large saucepan, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until sprouts are fork tender. Drain, and set aside.
Step Three
In the same pot, melt the butter over medium heat. Add the onion, and sauté until they are clear, about 5 minutes. Stir in the garlic, and cook for another minute. Sprinkle the flour over the onions and garlic, and stir to coat.
Step Four
Slowly pour the milk into the pot while constantly stirring to prevent lumps. Continue cooking and stirring until the mixture has thickened. Reduce heat to low, and stir in the heavy cream, parmesan cheese, gruyere cheese, and season with salt and pepper. Cook, stirring constantly, until cheese has melted.
Step Five
Add the cooked Brussels sprouts into the pot, and stir until they are coated with the sauce. Pour the mixture into a casserole dish. Sprinkle the breadcrumbs evenly over the top.
Step Six
Bake in the preheated oven for about 30 minutes, or until the top is golden and crispy. Serve hot. ▶
