Bubbling with a creamy Gruyère sauce, cheesy Brussels sprouts au gratin is irresistible. A perfect dish to serve for Thanksgiving but don't wait that long to try this delicious gratin.
1teaspoonroughly chopped fresh thyme(or ½ teaspoon dried thyme)
¼teaspoonfreshly grated nutmeg
4ouncesGruyère cheese, shredded and divided
Instructions
To prepare Brussels sprouts, rinse well. Trim off bottom (stem) end and remove any brown or tough outer leaves. Cut in half from top to bottom.
Preheat oven to 400ºF. Spray a 9 x 13-inch baking dish with nonstick baking spray.
Mix Brussels sprouts with olive oil, salt, and pepper, and add to prepared baking dish.
Bake for 20 minutes or until starting to brown. Remove from oven.
While Brussels sprouts are roasting, in a medium saucepan over medium heat, melt butter. Add onions and sauté, stirring constantly, until translucent, or about 2 minutes.
Add flour and continue to stir or whisk for 1 minute.
Slowly add the milk, stirring constantly, and cook over medium-low heat until thickened, 10 to 12 minutes. Remove from heat.
Add thyme and nutmeg to the sauce, and stir to combine. Stir in half of the cheese until melted. Pour cheese sauce over Brussels sprouts, stirring lightly to combine. Top with remaining cheese.
Bake for 20 minutes, or until top is starting to brown and gratin is bubbling.
Let cool 5 to 10 minutes before serving.
Notes
If desired, add bacon or pancetta to the gratin. Cook diced bacon or pancetta until crisp, drain well, and stir into the sauce with the thyme and nutmeg.
Other types of cheese can be substituted. Try Swiss cheese, sharp cheddar, Parmesan or Asiago.
Make ahead tip: Prep Brussels sprouts and onion and store in separate containers in the refrigerator up to two days in advance. Shred cheese up to a week in advance.