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Brussels Sprouts & Gruyere GratinBrussels Sprouts & Gruyere Gratin
Brussels Sprouts & Gruyere Gratin
Brussels Sprouts & Gruyere Gratin
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Brussels Sprouts & Gruyere Gratin
0
Servings6
Cook Time35 Minutes
Calories414
Ingredients
2 Tbs unsalted butter
2 Tbs all purpose flour
1 cup whole milk
1 cup half-and-half
1 1/4 cups Gruyere cheese, shredded
1/2 tsp salt
1/4 tsp black pepper
1 1/2 lbs Brussels sprouts, trimmed and halved
1/2 cup cooked bacon, chopped
1/4 cup parmesan cheese
Directions
  1. Preheat oven to 375° F. Lightly grease a 3-quart casserole dish with nonstick spray. Melt butter in medium saucepan over medium heat. Stir in the flour. Cook for 1 minute, stirring constantly. Add milk and cream to saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low. Stir in the Gruyere. Season with salt and pepper. Stir until cheese is melted.
  2. Add Brussels sprouts and 1/4 cup bacon to saucepan. Stir well to coat in the sauce. Pour Brussels sprouts and sauce into casserole dish. Scatter the top with remaining bacon and parmesan cheese. Bake until sauce is thick and bubbly, about 20 minutes. 
Nutritional Information

Calories: 414, Fat: 29 g (15 g Saturated Fat), Cholesterol: 85 mg, Sodium: 986 mg, Carbohydrates: 17 g, Fiber: 4 g, Protein: 24 g.

0 minutes
Prep Time
35 minutes
Cook Time
6
Servings
414
Calories

Shop Ingredients

Makes 6 servings
2 Tbs unsalted butter
Not Available
2 Tbs all purpose flour
Not Available
1 cup whole milk
Not Available
1 cup half-and-half
Not Available
1 1/4 cups Gruyere cheese, shredded
Not Available
1/2 tsp salt
Not Available
1/4 tsp black pepper
Not Available
1 1/2 lbs Brussels sprouts, trimmed and halved
Not Available
1/2 cup cooked bacon, chopped
Not Available
1/4 cup parmesan cheese
Not Available

Nutritional Information

Calories: 414, Fat: 29 g (15 g Saturated Fat), Cholesterol: 85 mg, Sodium: 986 mg, Carbohydrates: 17 g, Fiber: 4 g, Protein: 24 g.

Directions

  1. Preheat oven to 375° F. Lightly grease a 3-quart casserole dish with nonstick spray. Melt butter in medium saucepan over medium heat. Stir in the flour. Cook for 1 minute, stirring constantly. Add milk and cream to saucepan. Bring to a simmer over medium heat, stirring constantly. Reduce heat to low. Stir in the Gruyere. Season with salt and pepper. Stir until cheese is melted.
  2. Add Brussels sprouts and 1/4 cup bacon to saucepan. Stir well to coat in the sauce. Pour Brussels sprouts and sauce into casserole dish. Scatter the top with remaining bacon and parmesan cheese. Bake until sauce is thick and bubbly, about 20 minutes.