This gratin recipe with gruyere cheese is a new twist for Brussels sprouts.

With this roasted fresh Brussels sprouts smothered in creamy gruyere cheese you’re well on your way to enjoy a delicious vegetable dish.

Serve hot.
Serves 6.

½ kg Brussels sprouts
2 Tbsp olive oil
½ tsp salt
2 Tbsp butter
1 large shallot, minced
1 tsp clove garlic, minced
1 Tbsp flour
1 ½ cups milk
140 gram Gruyere cheese, grated


  1. Preheat oven to 200 °C
  2. Remove dirty outer leaves from Brussels sprouts, cut in half.
  3. Toss Brussels sprouts with olive oil in a large bowl until coated, spread in a single layer on a baking dish.
  4. Roast the sprouts in pre-heated oven for 30 to 40 minutes, flipping them once half way through the cooking time.
    Start preparing the cheese sauce about 5 minutes before roasting time for sprouts.
  5. In a medium sauce pan, melt butter, add shallot and cook for 3 – 4 minutes.
    Add garlic and cook another minute until golden brown.
    Sprinkle flour over mixture, stir well and allow cook for a few minutes to develop a roux.
  6. Add milk and whisk mixture constantly while heating. Allow to thicken, remove from heat and stir in half of the cheese.
    Add salt and pepper if desired.
  7. Transfer sprouts to a 22 cm square baking dish and cover with cheese sauce. Top with remaining cheese and return to oven until cheese has fully melted (about 5 minutes).


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