Brussels Sprouts Cauliflower Gratin Recipes

CAULIFLOWER AND BRUSSELS SPROUT GRATIN

Cauliflower and Brussels Sprout Gratin image

My adaptation of a recipe from acozykitchen.com, that was adapted from Ina Garten :) Who cares, its soooo good and perfect for Thanksgiving or Christmas.

Provided by Haley K

Categories Cheese

Time 1h

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 head cauliflower, cut into large florets
3/4 lb Brussels sprout, trimmed, and quartered lengthwise through core
1 teaspoon kosher salt
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg, grated
3/4 cup Fontina cheese, grated
1/2 cup parmesan cheese, grated
1/4 cup breadcrumbs

Steps:

Bring a large pot of water to boil. Add cauliflower, boil 2 minute Add sprouts, boil 4 minutes. Drain the veggies.
Melt half the butter in a sauce pan. Sprinkle in the flour and stir until it makes a paste. (your making a white sauce here, you've probably figured out.) Slowly pour in milk while stirring. Let it simmer a bit until thickened.
Now its cheese time! Add your cheeses, nutmeg, salt pepper. Add the cheeses bit by bit, stirring to make sure everything is smooth and melted.
In a casserole dish, pour enough of the cheese sauce in to cover the bottom. Add in your sprouts and cauliflower. Pour the rest of the sauce on top. Give everything a little mix so the veggies are all covered in cheesy goodness.
Top with breadcrumbs. Melt other half of butter and pour over breadcrumbs.
Bake at 375 for about 30 min,.

Nutrition Facts : Calories 285.3, Fat 18.1, SaturatedFat 10.9, Cholesterol 54.7, Sodium 738.3, Carbohydrate 19.5, Fiber 3.8, Sugar 3.5, Protein 13.8

BRUSSELS SPROUTS AU GRATIN

Brussels Sprouts au Gratin image

In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. -Gwen Gregory, Rio Oso, California

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 pounds fresh Brussels sprouts, quartered
1 tablespoon olive oil
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
3/4 cup cubed sourdough or French bread
1 tablespoon butter
1 tablespoon minced fresh parsley
2 garlic cloves, coarsely chopped
1 cup heavy whipping cream
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon ground nutmeg
1/2 cup shredded white sharp cheddar or Swiss cheese

Steps:

Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°., Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form., Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned.

Nutrition Facts : Calories 283 calories, Fat 22g fat (13g saturated fat), Cholesterol 60mg cholesterol, Sodium 340mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 5g fiber), Protein 8g protein.

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