Description
Delight in the creamy, cheesy goodness of this Mushroom and Brussels Sprouts Au Gratin, perfect for cozy dinners or festive gatherings.
Ingredients
Scale
- 2 cups Brussels sprouts, trimmed and halved
- 2 cups fresh button or cremini mushrooms, sliced
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 3 tbsp butter
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish with nonstick spray or butter.
- Trim and halve the Brussels sprouts and slice the mushrooms. In a large skillet over medium heat, melt 1 tablespoon of butter. Sauté minced garlic until fragrant.
- Add Brussels sprouts and mushrooms to the skillet. Season with salt and pepper. Sauté until they start to soften but remain slightly crunchy—about 5 minutes.
- In another saucepan, melt 2 tablespoons of butter over low heat. Stir in flour to form a roux, then gradually whisk in heavy cream while stirring continuously until smooth and slightly thickened.
- Remove from heat and stir in shredded Gruyère cheese until melted. Pour this sauce over sautéed veggies in your baking dish, ensuring even coverage.
- Sprinkle grated Parmesan on top. Bake in the preheated oven for about 25-30 minutes or until golden brown and bubbly.
- Transfer to plates and enjoy this creamy delight!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg