Oh, you don’t like Brussels sprouts? (insert evil laughter here.) You mustn’t have tried these little nuggets doused in a gruyere cheese sauce.
Yup, meet your new favorite side dish: this luscious, rich Brussels sprouts and pearl onion gratin. Friends, I kid you not – if you’re looking for a seriously impressive side dish to serve your guests this holiday season, look no further. Or, um, you can make this for yourself, and not share with anybody else, and be just like me. Your choice (I’m not biased, but obviously the latter is quite tempting).
Because hey, Brussels sprouts and pearl onions are healthy, right? Absolutely. And nothing is ever going to change that. Not a cheesy bechamel sauce, nothing. That’s my story and I’m sticking to it. So there you have it – no guilt if you indulge in a helping or two (er, the whole bowl) of this creamy , cheesy side dish bursting with deliciousness.
And the best holiday diet tip you’ll get this season: your pants won’t get any tighter if you don’t wear any. You’re welcome!
Brussels Sprouts and Pearl Onion Gratin with Gruyere:
- 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts shaved, about 1/4 inch thick
- 1 tablespoon olive oil
- 1 lb, frozen pearl onions, thawed (we used Trader Joe’s)
- 3 tablespoons butter
- 2 shallots, thinly sliced
- 3 cloves garlic, minced
- 3 tablespoons flour
- 2 cups milk
- 1 1/2 cups gruyere cheese, grated
- 1 cup panko breadcrumbs
- 1/2 cup parmesan cheese
- Salt and pepper to taste
Preheat your oven to 350 degrees. Spread the shaved Brussels sprouts and thawed pearl onions out on a baking sheet (or two, if necessary). Drizzle with olive oil and season with salt and pepper. Bake for 25 minutes.
In a sauce pan, heat the butter over medium heat. Once melted, add your shallot and garlic, and saute for 6-8 minutes. Sprinkle the flour over the shallots and garlic, mixing until combined. Slowly whisk the two cups of milk into the sauce pan, and let simmer for 5 minutes, allowing the sauce to thicken. Mix in the gruyere cheese, and continue to simmer until the cheese has melted, about 5 more minutes. Season to taste with salt and pepper.
In a separate bowl, combine the breadcrumbs and parmesan cheese. Set aside.
Once the Brussels sprouts and pearl onions have finished baking, add them to a large casserole dish. Increase the heat of the oven to 425. Pour the cheese sauce over the Brussels sprouts and pearl onions, and mix to combine. Top with the parmesan-breadcrumb mixture. Bake in the oven until bubbly and the breadcrumbs turn a golden brown, about 25-30 minutes.
Eat and enjoy (maybe with a glass of wine, or three)!
