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.


buddens said...

that looks soooo tasty! thanks for posting!

olivia said...

i know something's probably bound to be out of season, but for the record, i'm keeping this on a 'birthday dinner list.'

thanks for posting!