Creamy Smoked Cheese & Sage Sprout Bake
Description
Tender Brussels sprouts are folded into a rich cream sauce infused with smoked cheese and earthy fresh sage. Baked in a baking dish until bubbling hot, the top browns into a crisp, golden cheese crust that seals in the rich, herb-perfumed vegetables below. It delivers an indulgent side dish gratin that pairs herbal warmth with deep smokehouse richness.
Ingredients
Instructions
Video
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Par-boil sprouts in salted boiling water for 4 minutes. Shock in ice water, drain, and dry thoroughly.
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Melt 2 Tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
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Slowly whisk in warm milk. Simmer until sauce thickens.
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Reduce heat to low. Stir in white American cheese, smoked Gouda, and Gruyรจre until smooth. Season with salt and pepper.
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Fold blanched sprouts into cheese sauce. Transfer to a greased baking dish.
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Toss panko with 1 Tbsp melted butter and fried sage. Scatter over sprouts.
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Bake at 425ยฐF for 20 to 25 minutes until golden brown and bubbling.
