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Smoky Brussels Sprout Gratin

Recipe photo courtesy of Jonny Valiant

There are two cheeses in this gratin: smoked Gouda in the sauce and salty aged Gouda sprinkled on top. Other melting cheeses, such as Gruyere and fontina, won't have the same smoky flavor but are good alternatives to the smoked Gouda; on top, try freshly grated Parmesan.

Source: Martha Stewart Living, December 2011
Total Time Prep Servings


For the Bechamel

For the Brussels Sprouts

For Assembling the Gratin


Cook's Notes

Bechamel can be refrigerated for up to 4 days. Cooled blanched brussels sprouts can be refrigerated for up to 1 day. Assembled gratin can be refrigerated overnight. Bring to room temperature before baking.

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How would you rate this recipe?
  • MS10870221
    20 NOV, 2017
    Delicious! Even people who don’t like Brussels sprouts loved this dish. Especially good for Thanksgiving or Christmas. (Don’t overcook in step 2- they shouldn’t become bitter if you just blanch them.). Using both smoked and aged Gouda is a great idea.
  • saloni
    28 DEC, 2011
    Also I would recommend slicing the brussel sprouts in half so they are easier to eat
  • saloni
    28 DEC, 2011
    Blanching brussels sprouts still has that awful bitter taste no one enjoys. Roasting the brussel sprouts would have made for a tastier dish, though the sauce came out well.

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