After spending all day cooking food for my mother-in-law, I invited our close friend (and accountant) over for dinner. Dinner was a success -- he loved the brussels sprouts gratin (his first time eating brussels sprouts) and for the first time in several years, we don't owe hundreds and hundreds of dollars in taxes! In fact, we owe a big fat whopping $3.00. Now, it's certainly not the same as getting a refund, but since we had set aside $1,200 for taxes, it's kind of like more money back into our pocket!
I love (love love love) brussels sprouts. Typically I just roast them, but I decided to spruce them up a bit since I was cooking dinner for a friend. Even Husband, who is not a fan of any vegetables in particular, deemed them "not bad", which is a smashing success!
Brussels Sprouts Gratin
A Sugar Scientist Original Recipe
Ingredients:
- 2 pounds brussels sprouts, trimmed and cut in half
- 1/8 teaspoon salt
- olive oil spray
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup nonfat milk
- 1/2 teaspoon nutmeg
- 1 cup smoked gruyere cheese, grated
- 1/4 cup panko
- 1/4 cup shredded gouda cheese
- Trim brussels sprouts and cut in half. Arrange on a baking sheet, spray with olive oil, and sprinkle salt over top. Roast at 425C for 30-40 minutes, until crispy.
- Melt butter in a saucepan. Whisk in flour and let simmer. Stir in the milk, nutmeg, and grated gruyere cheese. Continue stirring until cheese is melted and smooth.
- Pour bechamel sauce over the brussels sprouts and toss to cover. Transfer brussels sprouts to a 9x9 inch baking dish.
- Sprinkle panko and grated gouda on top.
- Bake at 350F for 20 minutes and enjoy!
