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    Sam’s Brussels Sprouts au Gratin

    Source of Recipe

    slkinsey at eGullet

    Recipe Introduction

    We had something similar to this at Cashion’s Eat Place in February 2008 when we had dinner with Craig during our trip to Washington. It was like a little cheesy sprouts casserole and we just loved it. I determined to figure out how to make it. I kind of forgot about it until I saw that Sam had made something similar on eGullet and asked him for a recipe. He kindly sent me some directions and I tried it out. We really liked this and will have it again.

    List of Ingredients

    Béchamel Sauce:
    2 T. butter
    2 T. flour
    1 c. milk, heated
    Salt and pepper

    Brussels sprouts:
    Enough sprouts to fill 4 ramekins
    1/2 c. Gruyere cheese, plus more for topping sprouts
    Hot sauce
    Panko crumbs


    Béchamel Sauce:
    Melt the butter in a small, heavy-bottomed saucepan. Whisk in the flour and cook, whisking constantly for about 2 minutes. It shouldn’t brown. Add the heated milk, a bit at a time, whisking all the while, until smooth. On medium heat, bring to a boil. Add salt and pepper, to taste and lower the heat. Cook, whisking for 2-3 more minutes, until thick. Remove from heat and add a few dashes of hot sauce and the cheese, stirring until completely incorporated.

    Brussels Sprouts:
    Preheat the oven to 350 degrees. Grease 4 individual sized ramekins. Blanch or lightly steam the sprouts. Slice each sprout into three slices. Mix the béchamel with the sprouts and portion into the ramekins. Top each with the additional cheese and panko crumbs. Bake until browned and bubbly, about 20 minutes.

    Serves 4.




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