Brussels Sprouts Goat Cheese Gratin

Rating: 5
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 6 - 8 servings as a side dish
Baked brussels sprouts and cranberries smothered in a creamy goat cheese sauce and topped with walnut bread crumbs.
Ingredients

  • 1 + 1/2 pounds brussels sprouts, trimmed and quartered (halved - if small)
  • 1 cup fresh cranberries
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream or whole milk
  • 4 ounces goat cheese (log, not crumbled)
  • pinch of nutmeg
  • coarse salt and fresh black pepper
  • 3 tablespoons walnuts, finely crushed into crumbs 
    Instructions


  1. Cook the brussels sprouts until tender by steaming them in a steamer basket, remove to a strainer to drain then briefly steam the cranberries in the same pan until they start to pucker and wilt. Drain the sprouts and berries well and blot any excess water with a paper towel.
  2. Preheat the oven to 375 degrees F and grease a small casserole pan (10x6) generously with butter.
  3. In a small saucepan over medium-low heat melt the butter; stir in flour and cook 2 minutes, stirring often. Whisk in heavy cream, turn heat up and bring to a simmer; cook 2 minutes.
  4. Turn heat down to low and add the goat cheese, break it apart and whisk in until creamy. Remove from heat. Season with a pinch of nutmeg, 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper, taste and season again if needed.
  5. Add the brussels sprouts and cranberries to the prepared pan. Pour the goat cheese mixture over top and sprinkle with crushed nuts.
  6. Bake 25 - 30 minutes until golden on top and bubbly all over. Let set 5 minutes before serving.