Brussels Sprouts Gratin with Blue Cheese
Tender Brussels sprouts are baked beneath a rich blend of blue cheese, cream, whole milk, whole-grain mustard, and Parmesan. The finished gratin develops a bubbling, golden surface while retaining the savory tang of blue cheese and the delicate bite of the sprouts.
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Ingredients
- 6 oz crumbled blue cheese such as Maytag Blue
- 3/4 cup heavy cream
- 1 1/2 lb Brussels sprouts sliced in half lengthwise
- 1 tablespoon whole-grain mustard
- 1/4 cup freshly grated Parmesan cheese
- 1 teaspoon unsalted butter preferably Kerrygold for a fuller flavor
- 1/2 cup whole milk
- Salt and freshly ground black pepper as needed
Instructions
- Preheat the oven to 350°F. Use the butter to thoroughly grease a shallow baking dish, then set the prepared dish aside.
- Bring a medium saucepan of salted water to a rolling boil. Add the halved Brussels sprouts and boil for 3 minutes, allowing them to soften slightly without becoming fully tender.
- Drain the Brussels sprouts thoroughly, then pat them dry to eliminate as much excess moisture as possible.
- Spread the cooked Brussels sprouts evenly across the bottom of the buttered baking dish. Scatter the crumbled blue cheese uniformly over the sprouts so the cheese is distributed throughout the gratin.
- In a small bowl, whisk the heavy cream, whole milk, and whole-grain mustard together until well combined. Season the mixture with salt and black pepper according to taste.
- Pour the cream mixture evenly over the Brussels sprouts and blue cheese. Gently tap the baking dish against the countertop to help the liquid settle between the sprouts and mingle with the cheese.
- Sprinkle the grated Parmesan evenly across the entire surface.
- Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cream is visibly bubbling and the top has developed a golden-brown finish.
- Remove the gratin from the oven and allow it to rest for several minutes before serving. This brief resting period helps the sauce settle and makes the gratin easier to portion neatly.
Notes
For an additional touch of peppery flavor, finish the gratin with a light scattering of freshly cracked black pepper just before serving.