Wednesday, December 7, 2011

Brussels Sprouts and Chard Gratin

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.


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.