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Gallery Smoky Brussels Sprout Gratin Credit: Jonny Valiant Recipe Summary prep: 35 mins total: 1 hr Servings: 8

Ingredients For the Bechamel 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk Coarse salt and freshly ground pepper 2/3 cup grated smoked Gouda cheese (2 ounces) For the Brussels Sprouts Coarse salt 1 1/2 pounds brussels sprouts For Assembling the Gratin 2/3 cup finely grated aged Gouda (2 ounces) Smoked flaked sea salt, such as Maldon (optional) or regular sea salt

Cook’s Notes Bechamel can be refrigerated for up to 4 days. Cooled blanched brussels sprouts can be refrigerated for up to 1 day. Assembled gratin can be refrigerated overnight. Bring to room temperature before baking.

Gallery Smoky Brussels Sprout Gratin Credit: Jonny Valiant

Recipe Summary prep: 35 mins total: 1 hr Servings: 8

Smoky Brussels Sprout Gratin      Credit: Jonny Valiant

Smoky Brussels Sprout Gratin

Credit: Jonny Valiant

Smoky Brussels Sprout Gratin

Recipe Summary prep: 35 mins total: 1 hr Servings: 8

Recipe Summary

prep: 35 mins total: 1 hr

Servings: 8

prep: 35 mins

total: 1 hr

prep:

35 mins

total:

1 hr

Servings: 8

8

Ingredients

Ingredients

  • 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 2 cups whole milk Coarse salt and freshly ground pepper 2/3 cup grated smoked Gouda cheese (2 ounces)

  • Coarse salt 1 1/2 pounds brussels sprouts

  • 2/3 cup finely grated aged Gouda (2 ounces) Smoked flaked sea salt, such as Maldon (optional) or regular sea salt

Directions

Preheat oven to 375 degrees. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted.

Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (8-by-12-inch) baking dish.

Assemble the gratin: Pour bechamel over brussels sprouts and sprinkle with aged Gouda and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.

Cook’s Notes Bechamel can be refrigerated for up to 4 days. Cooled blanched brussels sprouts can be refrigerated for up to 1 day. Assembled gratin can be refrigerated overnight. Bring to room temperature before baking.

Cook’s Notes

Bechamel can be refrigerated for up to 4 days. Cooled blanched brussels sprouts can be refrigerated for up to 1 day. Assembled gratin can be refrigerated overnight. Bring to room temperature before baking.

Reviews (3)

 Add Rating & Review     176 Ratings   5 star values:        19    4 star values:        24    3 star values:        88    2 star values:        33    1 star values:        12

Reviews (3)

Add Rating & Review     176 Ratings   5 star values:        19    4 star values:        24    3 star values:        88    2 star values:        33    1 star values:        12

Add Rating & Review

176 Ratings 5 star values: 19 4 star values: 24 3 star values: 88 2 star values: 33 1 star values: 12

176 Ratings 5 star values: 19 4 star values: 24 3 star values: 88 2 star values: 33 1 star values: 12

176 Ratings 5 star values: 19 4 star values: 24 3 star values: 88 2 star values: 33 1 star values: 12

  • 5 star values: 19 4 star values: 24 3 star values: 88 2 star values: 33 1 star values: 12

    Martha Stewart Member     Rating: 5 stars       11/20/2017   Delicious! Even people who don’t like Brussels sprouts loved this dish. Especially good for Thanksgiving or Christmas. (Don’t overcook in step 2- they shouldn’t become bitter if you just blanch them.). Using both smoked and aged Gouda is a great idea.  

Martha Stewart Member     Rating: Unrated       12/28/2011   Also I would recommend slicing the brussel sprouts in half so they are easier to eat  

Martha Stewart Member     Rating: Unrated       12/28/2011   Blanching brussels sprouts still has that awful bitter taste no one enjoys. Roasting the brussel sprouts would have made for a tastier dish, though the sauce came out well.

    Martha Stewart Member

    Rating: 5 stars 11/20/2017

Delicious! Even people who don’t like Brussels sprouts loved this dish. Especially good for Thanksgiving or Christmas. (Don’t overcook in step 2- they shouldn’t become bitter if you just blanch them.). Using both smoked and aged Gouda is a great idea.

Rating: 5 stars

Rating: Unrated 12/28/2011

Also I would recommend slicing the brussel sprouts in half so they are easier to eat

Rating: Unrated

Blanching brussels sprouts still has that awful bitter taste no one enjoys. Roasting the brussel sprouts would have made for a tastier dish, though the sauce came out well.

All Reviews for Smoky Brussels Sprout Gratin

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Smoky Brussels Sprout Gratin

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest