Game Day Dip — the fashionista cook

This is a great dip for those Super Bowl parties or a casual get together. First Layer – Cream cheese Second Layer – Refried Beans Third Layer – Sliced olives (can) Fourth Layer – Salsa Fifth Layer – Shredded cheese Place in A 350 F oven and bake till cheese is melted and dip is […]

via Game Day Dip — the fashionista cook

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Brussels Sprouts Gratin

Part 2 of my great vegetable side series!

 

Brussels Sprouts Gratin

  • Servings: 8
  • Difficulty: easy
  • Print

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Ingredients

  • 3 pounds Brussels sprouts, trimmed and halved
  • 3 cloves garlic, chopped
  • 2 tablespoons unsalted butter, and extra to butter dish
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half
  • 1 1/4 cup grated Gruyere cheese
  • 3/4 cup grated Gruyere cheese
  •  Kosher salt and pepper

 

Directions

  1.  Boil the Brussels sprouts in salted water for about 5 to 8 minutes or until crisp-tender.  Drain and run under cold water to cool. spread over paper towels in a single layer and dry completely.
  2. Cook the garlic in butter over medium heat until fragrant, 1 minute. Sprinkle with flour, cook whisking for 1 minute. Slowly wish in the half-and-half. Simmer whisking often, until thickened, 6 to 7 minutes. Remove from heat and whisk in the 1 1/4 cup of grated Gruyere cheese. Fold in the Brussels sprouts. Season with salt and pepper.
  3. Transfer to a buttered 3-quart baking dish. Top with the 3/4 cup of grated Gruyere cheese. Bake at 375F degrees for about 25 to 30 minutes until bubbly and golden brown. Let it stand for about 5 minutes before serving.