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Brussels Sprouts Gratin Recipe

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This recipe for Brussels Sprouts Gratin, by , is from The Van Hook/Harnagel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jana & Bryan

Category:
Category:

Ingredients:  
Ingredients:  
3 pounds Brussels sprouts, trimmed and halved
Kosher salt
3 garlic cloves, chopped
2 tablespoon. unsalted butter
1/4 cup all-purpose flour
2 cup half-and-half
9 ounce grated Gruyère cheese, divided (about 2 cups total)
Kosher salt
Freshly ground black pepper

Directions:
Directions:
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.

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.

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.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
Prep 25 min, Cook 1 hr 10 min

 

 

 

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