Brussels Sprout Gratin (Grain-Free

• Vegetarian
• Gluten free

• Produce

  • 3 lbs Brussels sprouts
  • 3 cloves Garlic

• Baking & Spices

  • 1 tbsp Arrowroot
  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Celtic sea salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 14 oz Gruyere cheese
  • 1 1/2 cups Whole milk

Found on deliciouslyorganic.net

Description

Ingredients

• 3 pounds Brussels sprouts, trimmed and cut in half
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 tablespoon arrowroot
• 1 1/2 cups whole milk
• 1 teaspoon Celtic sea salt
• 1/4 teaspoon freshly ground black pepper
• 14 ounces gruyere cheese, grated and divided

Directions

• Preheat oven to 375ºF and adjust rack to the middle position. Place the Brussels sprouts in a pot, cover with water and bring to a boil over high heat. Then lower the heat to medium-low and simmer the sprouts for 8 minutes. Drain and then rinse with cold water. Lay a clean towel on the counter then pour the sprouts on the towel and gently press the sprouts to soak up any excess water.
• Place the butter and garlic in a large saucepan over medium heat. Cook until the butter melts and the garlic sizzles. Whisk in the arrowroot and then slowly whisk in the milk, salt and pepper. Continue to cook, whisking often until the mixture begins to thicken. Add 10 ounces of the grated cheese (that’s about 1 1/4 cups), and stir until the cheese is melted and the sauce is creamy. Stir in the Brussels sprouts and combine until all sprouts are coated with the sauce. Pour the mixture into an 11x7-inch baking dish. Sprinkle the remaining grated cheese on top. Bake for 25 minutes, or until the top is just beginning to turn golden brown. Cool for 10 minutes. Serve.

Nutrition