Smoked Gouda Brussels Sprouts Gratin Recipes

Steps:

• Preheat oven to 375 degrees. Make the bechamel: Melt butter in a saucepan over medium heat. Add flour and whisk until mixture bubbles slightly but has not started to brown, about 2 minutes. Gradually whisk in milk. Raise heat to medium-high and bring to a boil, whisking often. Reduce heat to low and cook, stirring occasionally with a wooden spoon, until thickened, 12 to 15 minutes. Season with coarse salt and pepper. Remove from heat. Add smoked Gouda and stir until melted.
• Meanwhile, blanch the brussels sprouts: Bring a medium pot of salted water to a boil. Cook brussels sprouts until just tender when pierced with the tip of a paring knife, 3 to 4 minutes. Drain and transfer to an 8-cup (8-by-12-inch) baking dish.
• Assemble the gratin: Pour bechamel over brussels sprouts and sprinkle with aged Gouda and a pinch of smoked sea salt. Bake, uncovered, until bubbling and golden, about 25 minutes.

Steps:

• Preheat oven to 375°F Lightly grease/spray a casserole dish.
• In a large saucepan, cook Brussels sprouts in salted water until crisp-tender (fresh will take longer than frozen). Drain and place into prepared casserole dish.
• While sprouts are cooking, melt 2 tbsp butter in a small saucepan. Add shallots; cook over medium heat for about 5 minutes.
• Reduce heat to medium-low; add flour to saucepan and stir constantly to blend.
• Add cream to saucepan; stir.
• Add sugar, pepper, paprika, salt, and shredded cheese to saucepan. Stir frequently and cook until cheese is melted and smooth.
• Pour sauce mixture evenly over Brussels sprouts in the casserole dish.
• In a small bowl, combine the 1 tbsp melted butter and the breadcrumbs. Evenly sprinkle over the top.
• Bake, uncovered at 375°F for 15-20 minutes or until top is bubbly and slightly browning.

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment and set aside.
• Combine the cauliflower florets, Brussels sprouts and olive oil on a rimmed baking sheet. Sprinkle with salt and pepper and toss until evenly coated. Bake, stirring halfway through, until lightly charred and tender, about 40 minutes. Transfer the baking sheet to a rack and let the vegetables cool. Reduce the oven temperature to 400 degrees F.
• Toss the Cheddar, gouda, mozzarella, paprika and cayenne in a medium bowl until evenly combined. Set aside 1/2 cup of the cheese mixture in a separate bowl.
• On a lightly floured work surface, roll the dough into a 20-by-14-inch rectangle. Spread the cheese mixture evenly over half of the dough, starting from the shorter end, leaving a 1-inch border on the sides. Scatter the roasted vegetables evenly over the cheese. Working from the short side, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet, brush the dough all over with the egg wash and sprinkle with the reserved cheese mixture. Bake until the bread is golden brown and the cheese is browned on top, about 40 minutes.
• Let the bread cool for 10 minutes. Halve the bread lengthwise, cut each half crosswise into 4 equal pieces and serve warm.

Steps:

• Prepare Brussels sprouts and drain well.
• Cook diced bacon until well done but not too crisp.
• Remove bacon to a paper towel but leave the bacon fat in the pan.
• Add the 1 Tbsp butter to pan and heat until sizzling and add the shallots.
• Saute over low heat until shallots start to brown, but don't allow to brown too much.
• In saucepan, melt 2 Tbsp butter and add the flour.
• Stir for about 2 minutes to cook the flour.
• Slowly whisk in the milk.
• Cook until the mixture simmers and allow to thicken for about 3 minutes more.
• Stir in cream cheese and smoked Gouda until completely melted.
• In a large non-stick saute pan, melt 3 Tbsp butter until sizzling and add breadcrumbs.
• Stir well to coat and toast slightly.
• Mix the bacon and shallots with the cheese sauce and stir into cooked Brussels sprouts.
• Place into shallow casserole dish.
• Sprinkle toasted breadcrumbs over casserole and bake in medium oven (350°F) until casserole is bubbly and hot.

Steps:

• PREPARE SMOKED GOUDA BECHAMEL:.
• In a medium saucepan, melt the butter or margarine; add the flour and whisk over moderately high heat for 30 seconds.
• Add the milk and bring to a boil, whisking constantly.
• Cook over moderate heat, whisking constantly, until thickened, 4 to 5 minutes.
• Add the cream, smoked Gouda, paprika (if using)and nutmeg and whisk just until the cheese is melted, about 2 minutes.
• Season with salt & pepper.
• Use right away or cover directly with plastic wrap and refrigerate.
• PREPARE THE SPINACH:.
• Preheat the broiler and position a rack 10 inches from the heat.
• In a large soup pot, bring 1/4 inch of water to a boil.
• Add the spinach and cook over high heat, tossing with long tongs, until completely wilted, about 3 minutes.
• Transfer the spinach to a colander and drain, pressing out as much liquid as possible add a squeeze of lemon; put into kitchen towels and press the water out.
• In a medium, ovenproof skillet, heat the olive oil and pinch of crushed red pepper flakes(if using); add the onion and cook over high heat, stirring, until softened, about 3 minutes.
• Add the wilted spinach and cook, stirring, for 1 minute.
• Add the Smoked Gouda Béchamel and cook over moderate heat, stirring, until bubbling, about 1 minute.
• Season with salt and pepper.
• Sprinkle the spinach with the bread crumbs and shredded Gouda and broil for 2 minutes, until golden and bubbling.
• Serve hot.