How to make Brussels sprouts au gratin in the oven, recipe with bechamel and grated parmesan, excellent to accompany roasted or grilled white meat dishes.
Ingredients for 4 people
- 800 g of Brussels sprouts
- 50 g of grated Parmesan
- 50 g of butter
- 3 dl of milk
- 20 g of white flour
- a pinch of nutmeg
- little butter for the baking dish
- salt
How to prepare Brussels sprouts au gratin in the oven
Remove the outer leaves and the hard part at the base of the Brussels sprouts.
After washing and boiling them in lightly salted water, avoiding a strong boil.
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In a saucepan, melt 30 g of butter, add the flour and mix well by turning with a wooden spoon.
Before the flour takes color, pour the boiling milk a little at a time, stirring constantly, then add a pinch of nutmeg and salt.
Let the sauce cook over low heat for at least 15 minutes.
As soon as the Brussels sprouts are cooked, drain them and, still hot, arrange them in a lightly buttered baking dish.
Pour the béchamel over the sprouts and sprinkle with the grated Parmesan and the remaining butter.
Place the dish in a hot oven until the surface is golden brown.
Serve hot.
