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Member recipe

Brussels Sprouts Gratin

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Cooking time

Prep: 17 minutes Cook: 30 minutes

Servings

Serves 8

Brussels Sprouts

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Ingredients

  • 3 pounds brussels sprouts – trimmed, halved
  • 3 each garlic cloves – chopped
  • 2 tablespoons butter – unsalted
  • ¼ cup all-purpose flour
  • 2 cups half and half
  • 9 ounces gruyere cheese – grated, divided (about 2 cups total)
  • To taste salt
  • To taste black pepper

Method

  1. Boil Brussels sprouts in a large pot of boiling salted water until crisp-tender, 5 to 8 minutes. Drain and run under cold water to cool; spread in a single layer, on a paper towel-lined baking sheet; dry completely.

  2. Cook garlic in butter in a large saucepan over medium heat until fragrant, 1 minute. Sprinkle with flour; cook, whisking, 1 minute. Slowly whisk in half-and-half. Simmer, whisking often, until thickened, 6 to 7 minutes. Remove from heat and whisk in 6 ounces (about 1 1/4 cups) Gruyère; fold in Brussels sprouts. Season with salt and pepper.

  3. Transfer to a buttered 3-quart baking dish. Top with remaining Gruyère (about 3/4 cup). Bake at 375 degrees F until bubbly and top is golden brown, 25 to 30 minutes. Let stand 5 minutes before serving.

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