If you like Brussels sprouts, here is a very simple, quick to make, yet really tasty recipe. Brussels sprouts au gratin with béchamel are prepared in just a few minutes; you just need to blanch them and bake them with salt, pepper, Grana Padano, and béchamel. You can put them all in a large baking dish, or divide them into individual molds, as I did… they are excellent as a side dish to accompany meat or vegetarian main courses. If you don’t like béchamel, you can alternatively try Brussels sprouts au gratin with herbs.
Here are some more ideas for you:
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Seasonality: Autumn, Winter, and Spring
- Energy 156.30 (Kcal)
- Carbohydrates 15.12 (g) of which sugars 4.25 (g)
- Proteins 6.76 (g)
- Fat 8.57 (g) of which saturated 5.36 (g)of which unsaturated 2.76 (g)
- Fibers 4.06 (g)
- Sodium 274.32 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 14 oz Brussels sprouts
- 1 1/4 cups béchamel
- Grana Padano DOP
- extra virgin olive oil
- salt
- pepper
Tools
- 4 Cocottes or a baking dish
- Pot
- Strainer
Preparation
Clean the Brussels sprouts by removing any damaged outer leaves and the tougher stem end. Wash them well and cut a cross at the base to help them cook better.
Blanch them in lightly salted boiling water for 8-10 minutes, then drain and let them cool.
Slice the Brussels sprouts in half (if they are very small, you can leave them whole), and place them in a baking dish greased with oil or butter. In my case, I distributed them in small individual cocottes (1).
Season with salt and pepper and cover with béchamel. Finally, sprinkle with grated Grana (2).
Place everything in a fan-assisted oven at 375°F and gratin for about 15 minutes. If you want a crispier crust, use the grill in the final minutes.
The Brussels sprouts au gratin with béchamel are ready, serve them hot as a tasty side dish!
Tips and Notes
You can steam the Brussels sprouts instead of blanching them.
You can prepare the baking dish with the Brussels sprouts and béchamel in advance, then bake everything when needed.
If you want to make the béchamel, you will need 2 tbsps of flour, 2 tbsps of butter, and 1 cup of milk.
FAQ (Questions and Answers)
Can I add other cheeses or cold cuts?
You can enrich the dish with cubes of fontina or provolone and also add strips of speck or cooked ham.
