Ingredients with Measurements:
- 1 lb Brussels sprouts, trimmed and halved
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp ground nutmeg
- 1/2 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot
- Medium saucepan
- Baking dish
- Whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 5 minutes. Drain and set aside.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens.
5. Add the salt, pepper, nutmeg, and Parmesan cheese to the sauce. Stir until the cheese is melted and the sauce is smooth.
6. Add the Brussels sprouts to the sauce and stir to coat.
7. Transfer the mixture to a baking dish. Sprinkle the panko breadcrumbs evenly over the top.
8. Bake for 20-25 minutes, until the top is golden brown and the sauce is bubbly.
9. Let cool for a few minutes before serving.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 220
Fat: 12g
Carbohydrates: 18g
Protein: 12g
Sodium: 560mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk.
- Panko breadcrumbs can be substituted with regular breadcrumbs or crushed crackers.
Variations:
- Add cooked bacon or pancetta to the gratin for extra flavor.
- Use different types of cheese, such as Gruyere or cheddar, instead of Parmesan.
- Add sliced mushrooms to the sauce for a different texture.
Tips and tricks:
- Make sure to trim the Brussels sprouts and cut them in half for even cooking.
- Don't overcook the Brussels sprouts in the boiling water, as they will continue to cook in the oven.
- Use a whisk to make sure the sauce is smooth and free of lumps.
- Let the gratin cool for a few minutes before serving to allow the sauce to thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or in the microwave for 1-2 minutes.
Presentation ideas:
Serve the Brussels sprouts gratin in individual ramekins for a more elegant presentation.
Garnishes:
Garnish with chopped fresh parsley or chives for a pop of color.
Pairings:
This dish pairs well with roasted chicken or turkey.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the sauce is too thick, add a splash of milk to thin it out. If the sauce is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
Make sure to wash your hands and all utensils and surfaces before and after handling raw Brussels sprouts.
Food history:
Brussels sprouts are a member of the cabbage family and are believed to have originated in Belgium in the 16th century.
Flavor profiles:
This dish has a creamy and cheesy sauce with a nutty flavor from the Brussels sprouts.
Serving suggestions:
Serve as a side dish for a holiday meal or as a vegetarian main dish.
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