Description
This Brussels Sprouts Gratin features creamy cheeses and perfectly caramelized sprouts, making it a delightful addition to any meal—quick, easy, and gluten-free!
Ingredients
Scale
- 1 pound Brussels sprouts
- 2 tablespoons unsalted butter
- 1 small yellow onion
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons all-purpose flour
- ½ cup chicken broth
- ½ cup heavy whipping cream
- ½ cup Gruyère cheese
- ½ cup freshly grated Parmesan cheese
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- Parsley (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Boil salted water and cook Brussels sprouts for 4-5 minutes until fork-tender, then drain.
- In a skillet, melt butter and sauté diced onions until soft, then add garlic and red pepper flakes.
- Sprinkle flour over the onions, stirring to create a roux, and whisk in chicken broth and cream until thickened.
- Season the sauce with salt and pepper, then fold in the Brussels sprouts.
- Top with Gruyère and Parmesan cheese, then bake for 15 minutes until golden brown. Garnish with parsley.
Notes
Use fresh Brussels sprouts for the best flavor and texture.
Sprinkle additional cheese on top for an extra cheesy layer.
This dish can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg