Christmas Brussels sprouts gratin recipe for 12
Recipe shopping list — copy the items into Valedo.
This rich Christmas side dish serves twelve. It is a baked gratin with Brussels sprouts, cheese sauce, and a crisp breadcrumb topping.
Ingredients
Brussels sprouts
3 pounds
Unsalted butter
5 tablespoons
Shallots
2
Garlic cloves
3
All-purpose flour
1/3 cup
Whole milk
3 cups
Heavy cream
1 cup
Gruyere cheese
10 ounces
Parmesan cheese
1/2 cup
Panko breadcrumbs
1 cup
Ground nutmeg
1/4 teaspoon
Kosher salt
1 1/2 teaspoons
Black pepper
1/2 teaspoon
How to make it
- Heat oven to 375°F and butter a 9-by-13-inch baking dish. 2. Blanch halved Brussels sprouts in salted water for 4 minutes, then drain. 3. Sauté shallots and garlic in butter; stir in flour. 4. Whisk in milk and cream, then melt in Gruyere and half the Parmesan. 5. Combine sprouts with sauce, transfer to the dish, and top with panko and remaining Parmesan. 6. Bake 25 to 30 minutes until bubbling and browned.
FAQ
Who is "Christmas Brussels sprouts gratin recipe for 12" for?
This rich Christmas side dish serves twelve. It is a baked gratin with Brussels sprouts, cheese sauce, and a crisp breadcrumb topping.
What do I need to buy for "Christmas Brussels sprouts gratin recipe for 12"?
This list has 13 items, including Brussels sprouts, Unsalted butter, Shallots, and Garlic cloves. Cross off what you already own, then buy the rest.
Do I need every item on "Christmas Brussels sprouts gratin recipe for 12"?
No. Use it as a starting checklist for Christmas Brussels sprouts gratin recipe for 12. Cross off what you already have—often that includes Brussels sprouts—and add anything your situation still needs.
Does "Christmas Brussels sprouts gratin recipe for 12" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Heat oven to 375°F and butter a 9-by-13-inch baking dish. 2. Blanch halved Brussels sprouts in salted water for 4 minutes, then drain. 3. Sauté shallots and garlic in butter; stir in flour. 4. Whisk in milk and cream, then melt in Gruyere and half…
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