SMOKED GOUDA BRUSSELS SPROUTS GRATIN
Make and share this Smoked Gouda Brussels Sprouts Gratin recipe from Food.com.
Provided by Parsley
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Lightly grease/spray a casserole dish.
- In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
- While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
- Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
- Add cream to saucepan; stir.
- Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
- Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
- In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
- Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.
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Gzzg Vv
[email protected]I've never been a fan of brussels sprouts, but this gratin changed my mind! The smokiness of the gouda and the creaminess of the sauce were the perfect complement to the sprouts. I'll definitely be making this again.
emily samuel
[email protected]This gratin is the perfect side dish for any occasion. It's easy to make, delicious, and always a hit with guests.
Luis Miguel Covarrubias Pous
[email protected]I'm not a huge fan of brussels sprouts, but this gratin was surprisingly good! The cheese and cream sauce really helped to mellow out the flavor of the sprouts.
Pramisha Thapa
[email protected]This gratin was a bit too rich for my taste. I think I would have preferred it with a lighter sauce.
stacy springer
[email protected]I've made this gratin several times now, and it's always a crowd-pleaser. It's a great way to use up leftover brussels sprouts, and it's always a hit at potlucks.
Ijeoma Nwachukwu
[email protected]This was my first time making a gratin, and it turned out perfectly! The instructions were easy to follow, and the dish was a hit with my family. I'll definitely be making this again.
Felicity Marriott
[email protected]I love that this recipe uses smoked gouda. It gives the gratin such a unique and delicious flavor. I'm definitely going to be making this again!
Jayden Wood
[email protected]This gratin is pure comfort food! It's warm, cheesy, and satisfying. The perfect dish to curl up with on a cold winter night.
BEATUS MBUNDA
[email protected]Not bad, but not great. The flavors were a bit too strong for my taste. I think I'll try a different recipe next time.
Maya Ahsan
[email protected]I made this for a potluck and it was a huge success! Everyone loved it. I especially appreciated that it could be made ahead of time, which made it so much easier to host the party.
Stranger Things fan
[email protected]5 stars! This gratin is everything I've ever wanted in a side dish. It's cheesy, creamy, flavorful, and oh-so-easy to make. I'll be making this on repeat all winter long.
SYED SAJID ALI
[email protected]Meh, it was okay. The brussels sprouts were a bit too crunchy for my liking, and the sauce was a little bland. I think I'll stick to my usual roasted brussels sprouts recipe.
Lipy Sarker
[email protected]This gratin was a hit at my Thanksgiving dinner! It was easy to make ahead of time, and it reheated beautifully. The brussels sprouts were perfectly tender, and the sauce was rich and flavorful. Highly recommend!
Beati Alemu
[email protected]I'm not usually a fan of brussels sprouts, but this recipe changed my mind! The smokiness of the gouda paired perfectly with the earthy sprouts. It was a simple yet elegant dish that I'll definitely be making again!
Meagan Mutandwa
[email protected]My oh my, this Smoked Gouda Brussels Sprouts Gratin was a delight! The flavors melded so harmoniously, and the texture was divine. The brussels sprouts maintained a slight crunch while absorbing the creamy, cheesy goodness. This dish was the star of