This is my second time participating in the Secret Recipe Club and was so lucky to get I am a Honey Bee as my assignment this month. I loved reading about Nic. We share a LOT of the same "loves" and she makes some wonderful food as well! I really had a good time browsing her blog to find just the right recipe. When I came to this one though I knew I had my winner. Extra cheesy Brussels Sprouts Gratin? Umm yes please!
Brussels sprouts are a love that came on late in my life. I hated them as a child and so never really tried them again until I started food blogging. I wanted to "branch out" and make myself try new things so I made Brussels Sprouts with Bacon and Shallots. Not only did they shoot straight to the top on my favorite veggies list but my daughter (who is one of the pickiest eaters I know) loved them...I mean realllllllly loved them! Who knew we had been missing out all of that time? Now we make them as often as possible and they are on the permanent request list for the holidays.
I wish the picture had come out better for you because it really doesn't do this dish justice (which makes me sad)! The cheesy sauce with those tender Brussels sprouts? Uhh heaven!! I just wish I had made it one night when the kids were here for dinner. Oh well, something to make next time right?
Brussels Sprouts Gratin
slightly adapted from I am a Honey Bee
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk
Cracked black pepper
8 ounces Gruyere cheese
1 1/2 pounds Brussels sprouts
1/2 cup grated Parmesan cheese
Preheat oven to 375 degrees F.
Trim the stem off of each sprout and remove any loose leaves. Cut them in half an set aside.
In a sauce pan, melt the butter over medium heat. Whisk in the flour, and cook for another 2 minutes. Slowly whisk in the milk and continue to cook until the sauce thickens (when it coats the back of a spoon you know it is done). Remove from the heat and stir in 2/3's of the Gruyere cheese. Add the salt and pepper to taste.
Meanwhile bring a large pot of water to boil. Salt the water and then add the sprouts. Cook until they are tender, about 4 minutes. Drain.
Add the Brussels sprouts to the cheese sauce and stir carefully. Pour the mixture into a 2 quart baking dish. Top with remaining Gruyere and Parmesan cheese. Bake 25 to 30 minutes, until bubbly and golden on top.
Serves 4 to 6