By: Fresh Box
With each new season we like to make sure we are providing our customers with a variety of organic wholefoods that embody high levels of vitamins and minerals.
Since Fresh Box makes it easy by bringing this healthy variety to your door, the challenge for you, is to get the kiddies to eat it...especially when it comes to brussel sprouts.
My Auntie Patty was very clever and a great cook and many times I was tricked into eating the brussel sprouts by her delicious Gratin! Patty would hide brussel sprouts, cauliflower and broccoli in her delicious Gratin and lost in the creamy, cheesy, goodness of this dish, I would Hoover it down. I didn't even mind the brussel sprouts.
Photo Credit: thespruceeats.com
- Heat the oven 200C
- Cut off the core ends of the Brussels sprouts. Quarter or halve the sprouts lengthwise. Rinse well under cold running water.
- Rub a 1 to 1 1/2-quart gratin dish or baking dish with the cut side of the garlic halves. Lightly butter the dish.
- Bring a large saucepan of salted water to a boil. Add the Brussels sprouts and boil for 3 minutes. Drain and set aside.
- In a medium saucepan or saucier over medium-low heat, melt 2 tablespoons of the butter. Add the minced shallots and saute, stirring, until then are translucent. Add the flour, 1/2 teaspoon of salt, the pepper, and nutmeg to the saucepan and cook, stirring, for 2 minutes longer. Gradually stir in the milk. Continue cooking, stirring, until the sauce has thickened. Stir in the shredded cheese and cook, stirring until the cheese has melted.
- Gently fold the Brussels sprouts into the sauce.
- Spoon the mixture into the prepared baking dish.
- Melt the remaining 1 tablespoon of butter and toss with the bread crumbs. Sprinkle over the casserole.
- Bake the casserole for 20 to 25 minutes, or until the topping is nicely browned and the filling is bubbling.
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