Important for Brussels sprouts with cheese
Cook Brussels sprouts just a little bit and leave them to steam dry well so that they do not become soft in the oven and the sauce does not become thin.
Christmas Recipe
Brussels sprouts gratin with cheese
Blanched Brussels sprouts are put into shape with cream, milk and nutmeg and burgundy under mountain cheese as well as brittle golden brown. Cook Brussels sprouts just a little bit and leave them to steam dry well so that they do not become soft in the oven and the sauce does not become thin. Hazelnuts in the brittle crust fit very well, Gouda makes the gratin milder.
Total time
55 min
Calories
430 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Preparing Brussels sprouts with cheese
Just cook Brussels sprouts and leave them to steam dry well so that they don't get soft in the oven and the sauce doesn't get thin. Blanched Brussels sprouts are put into shape with cream, milk and nutmeg and garnished golden brown under mountain cheese as well as brittles. Hazelnuts in the brittle crust fit very well, Gouda makes the Gratin milder.
Vegetarian Dinners
Dinner
Christmas Recipes
Vegetables
Recipe
Brussels sprouts gratin with cheese
Blanched Brussels sprouts are put into shape with cream, milk and nutmeg, and burgundy under mountain cheese and brittle golden brown. Cook Brussels sprouts just a little bit and leave them to steam dry well, so that they do not become soft in the oven and the sauce does not become thin.
Ingredients
4 servings
Method
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1
Prepare ingredients
Preheat the oven to 200 °C top/bottom heat and butter the mould. Clean Brussels sprouts and cook for five minutes, rub mountain cheese and cream, milk and nutmeg for the cast.
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2
Prepare
Blanched Brussels sprouts are put into shape with cream, milk and nutmeg and garnished with golden brown under mountain cheese and crumbles.
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3
Check for doneness
Cook Brussels sprouts just a little bit and leave them to steam dry well so that they do not become soft in the oven and the sauce does not become thin.
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4
Serving
After baking, leave the gratin to rest for ten minutes so that the cream sauce binds. Raise with a wide spoon and leave the browned mountain cheese layer on top.
Kitchen know-how
Tips for Brussels sprouts gratin with cheese
Variations
How to adapt this recipe
Hazelnuts in the brittle crust fit very well, Gouda makes the Gratin milder.
Nutrition per serving
430kcal
26.0 gCarbohydrates
18.0 gProtein
28.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Brussels sprouts gratin with cheese
Weigh Brussels sprouts, prepare cream and prepare milk separately. Start the main cooking process for Brussels sprouts with cheese only after that.
Cook Brussels sprouts just a little bit and leave them to steam dry well so that they do not become soft in the oven and the sauce does not become thin.
Cool Brussels sprouts gratin quickly with cheese. When reheating, note that Brussels sprouts are only slightly pre-cooked and leave them to steam dry well so that they do not become soft in the oven and the sauce does not become thin.
Hazelnuts in the brittle crust fit very well, Gouda makes the Gratin milder.
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