Instead of using a flour-based white sauce and a breadcrumb crust, this twist on classic gratin offers a gluten-free option and a dash of added protein with an almond-based topping. Make this Brussel sprout gratin as a tasty dish for your holiday dinner!
- 2 lbs. (907 g) Queen Victoria Brussels sprouts washed, dried, trimmed
- 1 cup (250 mL) milk
- 8 oz. (227 g) cream cheese, cut into cubes and brought to room temperature
- 1 Tbsp (15 mL) dry sherry
- ½ tsp (2.5 mL) garlic powder
- ½ tsp (2.5 mL) dry mustard
- ¼ tsp (1 mL) salt
- ¼ tsp (1 mL) fresh-ground black pepper
- 1 cup (250 mL) shredded sharp cheddar cheese
- ¼ cup (60 mL) slivered almonds
- ¼ cup (60 mL) grated Parmesan cheese
- 1 Tbsp (15 mL) butter
- Preheat oven to 350ºF (180ºC), and butter a medium-sized casserole dish.
- Place sprouts in partially-covered microwave-safe bowl and microwave on high for 2 minutes. When sprouts are cool enough to handle, cut in half lengthwise and place into casserole.
- In a small saucepan, heat milk on medium-low flame until starting to steam but not quite boiling. Add cream cheese, sherry, garlic powder, dry mustard, salt, and pepper. Stir gently, softening cream cheese chunks against side of pan with back of wooden spoon until cream cheese has melted and sauce is smooth and creamy.
- Pour half the sauce over the Brussels sprouts already in the casserole dish. Top with half of the shredded cheddar cheese. Add the remaining sprouts to the dish and top with the rest of the sauce and shredded cheese.
- Place almonds in food processor and pulse until coarsely ground. Combine almonds with Parmesan cheese and sprinkle over casserole. Dot with butter and bake 30 minutes or until sides are starting to bubble and top is golden brown. Let stand five minutes before serving.
This recipe is kindly provided by our featured member, Queen Victoria Produce