Creamy Brussels Sprouts Gratin is creamy without heavy cream. If there is someone picky in your family, this is a must try recipe for you.
You don’t need to buy cream when you have butter, flour and milk in hand. You can easily prepare a creamy sauce with these ingredients and use it in various dishes. A creamy sauce makes any vegetable more edible for the veggie haters. So nobody can resist this Creamy Brussels Sprouts Gratin.
I’d agree if someone says that brussels sprouts are such bland vegetables. They might not have a strong taste when raw, but you can end up with a fantastic taste with these miniature cabbages if you follow the right recipe. The important thing to make them more attractive both to your eyes and your taste buds is to pair them with the right ingredients. If you love tangy salads, you can use lots of citrus fruit and try this Citrus Caramelized Brussels Sprouts with lots of pomegranates or Tangy Brussels Sprouts Salad. Noone can resist this salad. If you are not a vegetarian and love to combine vegetables with meatballs, just check our Brussels Sprouts with Meatballs, which is one of our favorite comforting dishes in winter. If you are not a vegetarian yet still looking for a comforting dish, this Creamy Brussels Sprouts Gratin is what you need.
If you are a big fan of cheese, I’m pretty sure you will love this recipe. I can eat anything based on cheese and if it’s melting, I can even die for it. Cheese is such a wonderful ingredient that it turns any tasteless food into a yummy thing. If you skip cheese, this gratin is still creamy but not as tasty. I used a lot of parmesan in the sauce of this Creamy Brussels Sprouts Gratin and a little for its topping when baking. I used the sprouts as whole, but I’m planning to slice them in half next time so that they are coated with the creamy and cheesy sauce better.
These sprouts are boiled and transferred into a large bowl full of very cold water. This will help them keep their lovely green color. Meanwhile, you can prepare the creamy sauce. This is a sauce that you can use with many other vegetables, so you can use your creativity to make other yummy dishes.
Besides being a vegetarian main course, this Creamy Brussels Sprouts Gratin makes a wonderful side dish too for your holiday tables.
More scrumptious brussels sprouts recipes I’d love to try:
Brussels Sprout Sliders on Food Fitness Fresh Air
Bacon and Cheese Brussels Sprouts Casserole on Diethood
Roasted Brussel Sprouts with Caramelized Onions on Friday is Cake Night
Wild Rice Pilaf with Brussels Sprouts on Oh my Veggies
Tender Sweet and Sour Brussels Sprouts on Cooking LSL
Brussels sprouts baked in a very creamy cheesy white sauce.
15 minPrep Time
40 minCook Time
55 minTotal Time
- 1 pound brussels sprouts, trimmed of outer leaves
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 small onion, grated
- 1 cup parmesan, freshly grated
- 2 potatoes, diced
- Salt to taste
- 1 teaspoon black pepper
- Put the sprouts in a pot full of water. Boil them until tender. Drain and transfer them immediately into a large bowl with very cold water.
- When the sprouts are boiling, prepare the creamy sauce. Melt butter in a pot. Add in flour and saute it on the lowest heat stirring continually until it changes the color. Pour the milk into the pot and stir fast. Cook until thickens. Add grated onion and 3/4 of the grated parmesan into the sauce, stir well until the cheese melts and put it aside.
- Brush a casserole dish with olive oil. Place diced potatoes at the bottom. Toss in the brussles sprouts. Sprinkle salt over them. Pour the creamy cheesy white sauce over them. Bake in preheated oven at 390F (200C) for 40 minutes. Take it from the oven and sprinkle the rest of the parmesan and bak efor another 5 minutes until the cheese on the top melts.
- Sprinkle black pepper right after you remove it from oven.
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