Cheesy Sprout Gratin Food

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ROASTED SPROUT GRATIN WITH BACON-CHEESE SAUCE



Roasted sprout gratin with bacon-cheese sauce image

Have a sprout-hater to feed? They might not be able to resist this indulgent creamy bake with gruy è re and parmesan cheese and crispy bacon

Provided by Sarah Cook

Categories     Side dish

Time 55m

Number Of Ingredients 10

800g Brussels sprout
1 tbsp sunflower oil
85g bacon lardon
85g fresh breadcrumb
25g butter
400ml milk
50g plain flour
2 tsp English mustard powder
100g gruyère , grated
25g parmesan , grated

Steps:

  • Heat oven to 200C/180C fan/gas 6. Halve any large sprouts and toss them with the oil and some seasoning in a roasting tin or ovenproof dish. Roast for 20 mins until the sprouts are tender and turning golden.
  • Meanwhile, put the bacon lardons in a cold frying pan and place over a medium-low heat. Gently fry the lardons so the fat melts out into the pan as they crisp. When golden brown and crisp, remove from the pan with a slotted spoon. Add the breadcrumbs and crisp up in the bacon fat until golden and crunchy. Remove from the pan to cool, then clean the pan.
  • Melt the butter in the pan with 2 tbsp of the milk, then stir in the flour and mustard powder for 2 mins to make a paste. Gradually whisk in remaining milk, until you have a smooth sauce. Use a spoon again to stir and cook until the sauce comes to the boil and thickens. Turn off the heat and stir in the cheese until melted. Taste and season.
  • Tip the sprouts into a baking dish, scatter with the crisp bacon lardons, then spoon over the sauce and scatter with the crispy crumbs. Can be cooled, covered and chilled for up to 48 hrs before baking. Bake gratin for 10 mins (or 20 mins from chilled) at 200C/180C fan/gas 6 until piping hot and bubbling.

Nutrition Facts : Calories 339 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 8 grams fiber, Protein 18 grams protein, Sodium 1 milligram of sodium

CREAMY CHEESY BRUSSELS SPROUTS AU GRATIN



Creamy Cheesy Brussels Sprouts au Gratin image

Know anyone who claims to dislike Brussels sprouts? Try serving this creamy, cheesy au gratin-style recipe-then watch the conversion to fandom!

Provided by My Food and Family

Categories     Home

Time 1h

Yield Makes 8 servings, 1 cup each.

Number Of Ingredients 7

2 lb. Brussels sprouts, trimmed, halved
3 Tbsp. butter
3 Tbsp. flour
3 cups milk
2 cups KRAFT Shredded Cheddar Cheese
1/8 tsp. ground nutmeg
1/2 cup finely crushed round buttery crackers (about 12 crackers)

Steps:

  • Preheat oven to 350°F. Cook Brussels sprouts in boiling salted water 6 min. or until tender. Meanwhile, melt butter in large saucepan on medium heat. Stir in flour with wire whisk. Gradually add milk, stirring until well blended after each addition. Bring to boil, stirring constantly. Reduce heat to low; simmer 3 to 5 min. or until thickened, stirring constantly. Remove from heat. Stir in cheese and nutmeg.
  • Drain Brussels sprouts. Add to cheese sauce; mix lightly. Spoon into greased 13x9-inch baking dish; sprinkle with cracker crumbs.
  • Bake 35 to 40 min. or until top is golden brown.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 13 g

CHEESY SPROUT GRATIN



Cheesy sprout gratin image

Wondering how to make winning sprouts for your Christmas menu? Try our cheesy sprout gratin and you'll convert anyone who previously snubbed this festive veg

Provided by Esther Clark

Categories     Side dish, Vegetable

Time 50m

Yield Serves 8-10

Number Of Ingredients 12

600g Brussels sprouts , trimmed and halved if large
1 tbsp olive oil
50g unsalted butter
2 banana shallots , finely chopped
50g plain flour
750ml semi-skimmed milk
100ml double cream
1 tbsp English mustard
150g mature vegetarian cheddar , grated
40g dried breadcrumbs (panko work well)
2 thyme sprigs , leaves picked
60g blanched hazelnuts , roughly chopped

Steps:

  • Bring a large pan of lightly salted water to the boil. Tip in the sprouts and cook for 3 mins, then drain and set aside to steam-dry.
  • Heat the oil and butter in a medium saucepan until the butter is foaming, add the shallots and cook over a low heat for 7 mins or until softened. Stir in the flour and cook for 2 mins. Remove from the heat and whisk in the milk in several pours, continuously whisking until you get a smooth sauce. Return to the heat and simmer for 2 mins, whisking all the time. Whisk through the cream, mustard and cheddar. Season to taste. Heat the oven to 220C/200C fan/gas 7.
  • Toss together the dried breadcrumbs, thyme leaves and hazelnuts. Tip the sprouts into a deep 30 x 20cm ovenproof dish and pour over the sauce. Top with the nutty breadcrumbs. Will keep in the fridge for up to 24 hrs. Bake in the centre of the oven for 20-25 mins or until golden brown and bubbling. Leave to rest for at least 10 mins before serving.

Nutrition Facts : Calories 299 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 0.6 milligram of sodium

BRUSSELS SPROUTS GRATIN



Brussels Sprouts Gratin image

Provided by Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 8

2 tablespoons unsalted butter, cut into pieces, plus more for the dish
Kosher salt
1 pound Brussels sprouts, outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
1/2 cup heavy cream
1/2 cup grated white cheddar cheese
1/2 cup breadcrumbs

Steps:

  • Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
  • Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
  • Bake the gratin until bubbly and golden brown, about 15 minutes.

CHEESY GRATIN OF BRUSSELS SPROUTS



Cheesy Gratin of Brussels Sprouts image

From Family Fun magazine. My sister in law made this at Christmas and it was great!! Here is what FF had to say: With its creamy cheese sauce and accent of bacon, this decadent recipe may tempt even the green-vegetable averse. It can be made early in the day, refrigerated, then baked before mealtime. (If you're simply not a sprout fan, you can substitute one very large head of cauliflower, cut into bite-size florets.)

Provided by Darcys Diner

Categories     Vegetable

Time 1h5m

Yield 10 serving(s)

Number Of Ingredients 15

4 slices bacon
1 large onion, finely chopped
1 garlic clove, minced
2 lbs Brussels sprouts, fresh (about 7 cups, halved)
1 1/2 cups milk
1 cup chicken broth
1/4 cup unsalted butter (4 tablespoons)
5 tablespoons flour
3/4 cup parmesan cheese, freshly grated
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon dried thyme
fresh ground black pepper, to taste
1 1/2 cups sharp white cheddar cheese, grated
paprika, for garnish (optional)

Steps:

  • Heat a large skillet and crisp-cook the bacon. Transfer it to a plate and set it aside. Pour off all but 2 tablespoons of bacon fat from the pan. Add the onion to the pan and saute over medium heat for 6 to 7 minutes; add the garlic for the last minute. Scrape the onions and garlic into a large, shallow casserole and spread them around evenly. Set aside.
  • Trim the Brussels sprouts, then cut them in half (or quarters, if very large) lengthwise. Bring a large soup pot of well-salted water to a rolling boil. Add the Brussels sprouts. Return to a boil and cook for 5 minutes. Drain immediately in a colander for 5 minutes. Transfer to the casserole, spreading the sprouts evenly in the dish. Set aside. Heat the oven to 375°F.
  • Combine the milk and chicken broth in a small saucepan. Bring to a simmer, then remove from the heat.
  • Meanwhile, melt the butter in a large saucepan. Add the flour and cook, stirring over medium heat, for about 1 minute, until the flour is light golden brown. Whisk in half of the hot milk and broth. Heat and whisk for a minute or so, until thick. Add the remaining liquid and cook for about 5 minutes, whisking frequently.
  • Whisk in the Parmesan cheese, mustard, salt, thyme, and pepper. Pour the sauce evenly over the Brussels sprouts. Mince the bacon and sprinkle it over the sauce. Sprinkle evenly with the Cheddar cheese and dust lightly with paprika, if desired.
  • Place the casserole on the center oven rack and bake for 30 minutes, until bubbly and golden brown. Cool for about 5 minutes before serving. Makes 10 servings.

CREAMY BRUSSELS SPROUTS GRATIN



Creamy Brussels Sprouts Gratin image

Make and share this Creamy Brussels Sprouts Gratin recipe from Food.com.

Provided by Parsley

Categories     Vegetable

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 lb frozen Brussels sprouts (or fresh Brussels sprouts)
1 tablespoon butter
1/2 cup chopped white onion
1 tablespoon flour
1/2 cup sliced mushrooms
1/2 cup half-and-half cream
1/2 cup milk
1/4-1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon thyme
1/4 teaspoon paprika
1/3 cup shredded swiss cheese
1/3 cup shredded cheddar cheese
1 tablespoon butter, melted
1/4 cup soft breadcrumbs

Steps:

  • Preheat oven to 350.
  • If there are very large sprouts, cut them in half lengthwise. Cook frozen sprouts according to package
  • directions; drain. (If using fresh, cook them until fork-tender; drain). Place drained sprouts in a lightly greased or sprayed shallow casserole dish.
  • In a small saucepan, over med heat, melt 1 tbsp butter and saute the onion in the butter about 2 minutes. Stir in flour until smooth. Add sliced mushrooms.
  • Add cream, milk, salt, pepper, thyme and paprika and stir until heated.
  • Reduce heat to med-low and stir in the cheeses. Stir frequently until cheeses are melted. Pour this over brussels sprouts in the casserole dish.
  • In a small bowl, combine 1 tbsp melted butter and breadcrumbs; sprinkle evenly over top.
  • Bake at 350 for 25-30 minutes or until bubbly on top.

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