This is based on a recipe I found in MS Living Magazine. I one and a halved that recipe. I also added rainbow chard from the garden and red onions. These both added color and some sweetness. Instead of smoked Gouda (which would have also been wonderful) I used a high quality white Cheddar Tickler which had red onion in it (yum!) The key to this recipe is to be careful not to overcook the brussels sprouts. It is a three part recipe. The bechamel which is a basic white sauce, the sprouts, and the assembly. It is a great holiday side.
BRUSSELS SPROUTS AND CHARD GRATIN
For the Bechamel
3 Tablespoons unsalted butter
3 Tablespoons all-purpose flour
3 Cups whole milk
course salt and FGP
1 Cup grated white cheddar (or any semi hard melting cheese: gouda, gruyere, etc.)
For the brussels sprouts
course salt
2 pounds brussels sprouts, ends 1/8 inch trimmed and outer leaves removed
6 cups chopped rainbow chard
1/2 cup chopped red onion
For assembling the gratin
1 cup finely grated white cheddar
Preheat oven to 375. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour, and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high, and bring to a boil, whisking often. rEduce heat to low, and cook stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. SEason with salt and FGP. Remove from heat. Add 1 cup cheese and stir until melted.
Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook Brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes (I would err on the 3 minute side just to be safe). Drain, and transfer to an 8 cup (8 by 12) baking dish. Toss with chard and onion (uncooked).
Assemble the gratin: Pour bechamel over Brussels sprout mixture and sprinkle with remaining cup of cheese. Bake, uncovered, until bubbling and golden, about 25 minutes. Serves 8.
