Side dishe for 6

Brussels Sprouts au Gratin

Name: Brussels Sprouts au Gratin
Total time: 55 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 tbsp olive oil; to taste kosher salt & ground black pepper (optional); 2 tbsp unsalted butter; 1 clove garlic; 2 tsp fresh thyme leaves; 2 tbsp all purpose flour; 1/8 tsp ground nutmeg; 1 1/4 cup shredded gruyere cheese; 1/2 cup shredded parmesan cheese (optional); 2 tbsp unsalted butter; 2/3 cup panko bread crumbs; 1/4 cup pine nuts

Brussels sprouts and pearl onions bake in a creamy cheese sauce beneath a crisp breadcrumb and pine nut topping.

Typical price

$3.32for 4 servings

$0.83 per serving$3.32 for 4

City Store

Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.

Photo: nospoonnecessary.com

55 minstart to table
Mediumdifficulty
6servings as written
$typical cost tier

French Vegetarian Budget Side dishes Cold-weather comfort

What it costs

Pick your city to see which ingredients are on sale

Ingredient	Amount	Cost
Butter$0.40/oz typical	2 oz	$0.80Typical price
Garlic$0.75 each typical	a little	$0.08Typical price
Mint, dill, rosemary, thyme and other fresh herbs$1.99 each typical	a little	$0.08Typical price
Swiss, provolone, gouda$0.40/oz typical	5 oz	$2.00Typical price
Parmesan$0.55/oz typical	1 oz	$0.48Typical price
Sandwich bread$2.49 each typical	a little	$0.17Typical price
Nuts and seeds$0.70/oz typical	1.25 oz	$0.79Typical price
Total for the servings shown		$4.99

Pantry staples you likely have

Olive and cooking oilDried herbs, spices and seasoning blendsFlour

Not included in the cost.

Ingredients

2 tbsp olive oil
to taste kosher salt & ground black pepper (optional)
2 tbsp unsalted butter
1 clove garlic
2 tsp fresh thyme leaves
2 tbsp all purpose flour
1/8 tsp ground nutmeg
1 1/4 cup shredded gruyere cheese
1/2 cup shredded parmesan cheese (optional)
2 tbsp unsalted butter
2/3 cup panko bread crumbs
1/4 cup pine nuts

Steps

Heat the oven to 375 F and butter a 9-by-13-inch baking dish.
Boil the Brussels sprouts in salted water for 4 minutes, drain them, and place them with the pearl onions in the dish.
Melt 2 tablespoons butter in a 3-quart saucepan, cook the garlic and thyme for 1 minute, then whisk in the flour.
Whisk in the cream, nutmeg, salt, and pepper, simmer the sauce for 5 minutes, and stir in the Gruyere and Parmesan.
Pour the cheese sauce over the vegetables and stir the breadcrumbs and pine nuts with the remaining butter.
Scatter the topping over the dish and bake for 20 minutes until bubbling and golden.