Tuesday, June 18, 2013

Dijon Baked Brussels Sprout Gratin

This is NOT a diet friendly recipe. This is not for anyone looking for a nice, light, and healthy recipe. This is for those who love a good splurge once in awhile and do not have a problem slathering a perfectly fine vegetable in a bunch of cheese.

Now that I have forewarned you that the calorie intake may be a bit higher than some, I have to tell you that flavor is rich, creamy, and delicious. I try very hard to stay on my diet, like most, but once in awhile, I want that  richness that some side dishes don't deliver. This... my friends... is that dish.

Dijon Baked Brussels Sprout Gratin
Serves: Four (4)

1.5 pounds of fresh brussels sprouts, halved with stems cut off
2 Tablespoons butter
2 Tablespoons flour
1.5 cups milk
1 cup Parmesan cheese, grated
1 cup aged white cheddar cheese
1/2 teaspoon kosher salt
1/4 cup cream cheese
2 tablespoons Dijon mustard
panko breadcrumbs
black pepper to taste

Pre-heat oven or grill to 350 degrees

Bring a pot of water and to boil and quickly blanch the brussels sprouts until they turn bright green. (Approx 2 minutes.) 

Melt butter over medium heat and incorporate flour with a whisk, then whisk in milk and bring to a slow boil. Turn down heat and allow sauce to thicken.

Stir in cheese, salt, cream cheese, and Dijon until fully all of them are incorporated.

Add brussels sprouts to sauce and mix well. Toss in Panko breadcrumbs and evenly coat mixture. Transport to a baking dish. 

Bake in oven for 40 minutes or until bubbly and golden brown on top.

This dish may not be the healthiest of them out there but goodness gracious it is tasty. Make it for your next for dinner party along side a nice and light chicken breast to even out the heaviness. That will also make you feel less guilty about the indulgence.

Hope you love it as much as my family did!

Source: Vancity Foodie