Brussels Sprouts & Gruyere Gratin

Recipe - De Kalb #708

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

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.
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

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

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.
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.