SAN DIEGO — When I worked at Phillipe's in Park City, Utah, Phillipe would use this sauce base for a variety of different vegetables depending on what was delivered. Leeks, cauliflower, broccoli, you name it, this is a great way to serve veggies. And since Brussels sprouts are one of my favorites I'm using them, but you should try whatever you like!
Brussels Sprouts Au Gratin
- 2 lbs. Brussels sprouts, trimmed & halved
- ¼ onion, diced, about a 1/3 of a cup
- 2 cloves minced garlic
- 2 tbsp. butter
- ¼ cup flour
- 2 cups Half & Half
- 8 oz. Swiss cheese, grated
- ¼ cup Parmesan cheese
- ¼ tsp kosher salt
- 3 or 4 twists of black pepper
- Large baking dish, around 9" x 13"
Preheat your oven to 350°, and bring a stock pot of water to a rolling boil, while these two elements are happening start your sauce.
In a medium size saucepan sauté the onions in butter on medium heat until they start to become translucent, about 4 - 5 minutes. Add garlic for a minute or 2 to soften, then add the flour and cook for another 2 - 3 minutes. Pour in Half & Half whisking at the same time to avoid lumps, cook for another 6 - 8 minutes on medium heat until the sauce starts to thicken and is at a slow boil. Season with salt and pepper to taste and reduce heat to low.
Now pour all Brussels sprouts into the boiling water and cook for 2 - 3 minutes depending on size. While they are cooking fold the Swiss cheese into the sauce and remove from heat, timing is key here. Remove the Brussels sprouts from the heat, and drain the water making sure to get as much excess water off them.
Fold the Brussels sprouts and the cheese sauce together and place into a baking dish, top with Parmesan cheese and bake for 20 minutes. if you'd like the top browner place under the broiler for a minute. Remove from oven and let the Au Gratin set for 10 minutes before serving.
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