Brussels Sprouts Gratin with Cream


 

  • 500 grams (1/2 lbs) Brussels sprouts
  • 200 ml heavy cream
  • 1 small glass (tea glass) of milk
  • 1 tablespoon butter
  • 1.5 tablespoons flour
  • 1 cup grated kashar (kasar) cheese or cheddar cheese
  • 1 teaspoon salt
  • Half a teaspoon of black pepper
  • Half a teaspoon of grated nutmeg


First, remove the tough outer leaves of the Brussels sprouts and trim the ends of the stalks.

Wash the sprouts and cut them in half.

Boil the Brussels sprouts in salted water for about 10 minutes, then drain.

For the creamy sauce, melt the butter in a saucepan.

Add the flour and sauté for 1–2 minutes.

Gradually add the milk and heavy cream while stirring constantly.

Add the salt, black pepper, and grated nutmeg, and cook until the sauce thickens.

Place the boiled Brussels sprouts into a baking dish.

Pour the prepared creamy sauce evenly over them.

Sprinkle the grated kashar or cheddar cheese over the top.

Bake in a preheated oven at 200°C (392°F) for about 20 minutes, or until the top is golden brown and the cheese has completely melted.

Let the creamy Brussels sprout gratin rest for a short while after removing it from the oven, then serve hot.


ENJOY YOUR MEAL

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