I am always on the hunt for a good brussels sprout recipe. I eat them at least twice a week! I wanted a hearty warm meal last week and decided to try making a gratin. I do not like Brussels sprouts overcooked so I was a bit skeptical but was thrilled with the final product.
You will need:
4 cups washed, trimmed, and quartered brussels sprouts
1 cup broth or water
2 tablespoons GF flour of choice or flour
1/2 cup heavy whipping cream
1 1/2 cup grated gruyere ( or other cheese of choice)
An ovenproof baking dish.
Preheat oven to 375 degrees. In a saucepan heat a broth until simmering. I gently add in the flour while I whisk vigorously then I add in the cream. I do add a good amount of salt & pepper at this point. When incorporated set aside off the heat. Place all the brussels sprouts in a single layer in your baking dish. Evenly distribute the cheese all over the top of the brussels sprouts. Pour the broth over all the sprouts! Cover with a lid or foil for 20 minutes in the oven. Take off the lid or foil and let the cheese get bubbly and brown. It should take about 40-45 minutes.
The broth helps to steam and saturate the sprouts. I do not precook or blanch the sprouts because they get too soft and lose their integrity in my opinion. They will be soft but still have a texture.