Brussels Sprout Au Gratin
Say hello to Brussels Sprout Au Gratin – a mouthwatering, cheesy, and downright delightful dish that’ll make even the pickiest eaters fall in love with those tiny green gems. Picture this: Brussel sprouts and potatoes, cozying up in a luscious cheese sauce, baked to golden perfection. Are you drooling yet? Well, get ready for a flavor fiesta that’s about to take your taste buds on a wild ride!
- 1 pound Brussels sprouts
- 2 large potatoes, thinly sliced
- 1 leek, thinly sliced
- 1 cup shredded Gruyère cheese
- 1 cup shredded white cheddar cheese
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 1 cup breadcrumbs
Let’s Dive into the Cheesy Wonderland – Now with Leeks and Breadcrumbs:
Step 1: Sprout Prep Rally (15 minutes)
Trim and halve the Brussels sprouts. Give them a spa day with a quick rinse, pat them dry, and set them aside. The sprouts are ready to party!
Step 2: Potato Slicing Frenzy (10 minutes)
Thinly slice those potatoes into rounds. The thinner, the better – we’re aiming for crispy edges. The potatoes are the crispy canvas for your cheesy masterpiece.
Step 3: Cheese Grating Extravaganza (5 minutes)
Grate the Gruyère and white cheddar. Feel the cheese vibes; they’re an essential part of the Brussels Sprout Au Gratin symphony.
Step 4: Butter Melting Waltz (2 minutes)
In a heavy-bottom pot, melt the unsalted butter over medium heat. Add in the minced garlic, and let it sizzle and dance. It’s the buttery waltz before the cheese tango.
Step 5: Flour Fusion (2 minutes)
Sprinkle in the all-purpose flour, stirring it into the buttery concoction. This is the start of your creamy sauce, thickened to perfection. Keep stirring for a smooth blend.
Step 6: Creamy Milk Symphony (5 minutes)
Gradually pour in the whole milk, stirring continuously. Your pot is transforming into a creamy wonderland. Watch as the sauce thickens, becoming the velvety canvas for your sprouts and potatoes.
Step 7: Dijon Kick (1 minute)
Add a teaspoon of Dijon mustard to the mix. Stir it in, and your cheese sauce is now singing with flavor.
Step 8: Cheese Tango (3 minutes)
Gradually add the shredded Gruyère and white cheddar, stirring until they melt into a gooey blend. It’s like a cheesy dance party in your pot.
Step 9: Seasoning Serenade (to taste)
Season the cheese sauce with salt and pepper to your liking. Your sprouts and potatoes will join this flavorful pool, so don’t be shy with the seasoning.
Step 10: Leek Sauté Ballet (5 minutes)
In a separate pan, sauté the thinly sliced leeks until they’re golden and crispy. This is the ballet of leeks, adding a new dimension of flavor and texture.
Step 11: Bring it All Together (5 minutes)
Introduce the Brussels sprouts, sautéed leeks, potato slices to the cheesy mix. Give them a good toss, ensuring each piece is coated in the creamy goodness. It’s like a rehearsal before the big, cheesy bake-off.
Step 12: Breadcrumb Crescendo (3 minutes)
Sprinkle the breadcrumbs over the Brussels sprout, leek, and potato mix. It’s the crescendo of your cheesy symphony, adding a layer of crispy perfection.
Step 13: Oven Tango (30 minutes)
Preheat your oven to 375°F (190°C). Transfer the sprout and potato ensemble to a baking dish, spreading them out evenly. Bake for about 30 minutes or until the top is golden and crispy, like a cheesy symphony reaching its crescendo.
Taste Test Fiesta:
As you pull your Brussels Sprout Au Gratin out of the oven, revel in the bubbling cheese, the crispy breadcrumbs, and the irresistible aroma. Each bite is a dance of textures – the creamy sauce, the tender sprouts, the crispy potatoes, and the leeks adding a savory twist.
In Conclusion: The Cheesy Victory Lap!
Congratulations, maestro! You’ve just orchestrated a Brussels Sprout Au Gratin masterpiece with a new twist. Let this dish steal the spotlight at your next gathering or be the star of your weeknight dinner. So, grab a fork, dig in, and savor the cheesy wonderland with leeks and breadcrumbs that you’ve just brought to life. Cheers to sprouts, potatoes, a whole lot of cheesy goodness, and the delicious evolution of a classic recipe!
