Brussels Sprouts Au Gratin

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

gruyere cheese

🥗Healthier: fontina cheese

💰Cheaper: mozzarella cheese

Fontina is a similar melting cheese, while mozzarella is more budget-friendly.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: asiago cheese

Nutritional yeast is a dairy-free option, while asiago is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, and margarine is a cost-effective substitute.

Lightly grease a 9x9 pan or a two-quart casserole dish.

Rinse the brussels sprouts and trim off any woody ends. Cut larger sprouts in half.

Add the brussels sprouts to the prepared pan along with any loose leaves.

Melt 2 tablespoons of butter in a small saucepan over medium heat.

Whisk in 2 tablespoons of all-purpose flour to form a roux.

Add 0.5 teaspoon of salt, 0.5 teaspoon of ground mustard, and 0.5 teaspoon of onion powder to the roux and cook for about 2 minutes.

Slowly pour in 1.5 cups of whole milk while whisking, bringing it to a simmer over medium-high heat until it thickens enough to coat the back of a spoon.

Remove from heat and stir in 3 ounces of softened cream cheese and 0.5 cup of freshly grated Parmesan cheese until smooth.

Pour the sauce over the brussels sprouts, ensuring they are well coated.

Bake in a 350°F oven for about 45 minutes until the sprouts are tender and the cheese sauce is bubbling and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens