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Creamy Smoked Cheese & Sage Sprout Bake

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 6
Best Season: Fall, Winter
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
  • 1 lb Brussels sprouts trimmed, halved
  • 2 Tbsp unsalted butter
  • 2 Tbsp all-purpose flour
  • 1 1/2 cup whole milk warm
  • 4 oz white American cheese shredded
  • 4 oz smoked Gouda shredded
  • 4 oz Gruyère shredded
  • 1/2 cup panko breadcrumbs
  • 1 Tbsp unsalted butter melted
  • 6 EA fresh sage leaves fried, coarsely chopped
  • 1/4 tsp kosher salt
  • 1/4 tsp black pepper
Instructions
  1. 1
    Par-boil sprouts in salted boiling water for 4 minutes. Shock in ice water, drain, and dry thoroughly.
  2. 2
    Melt 2 Tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
  3. 3
    Slowly whisk in warm milk. Simmer until sauce thickens.
  4. 4
    Reduce heat to low. Stir in white American cheese, smoked Gouda, and Gruyère until smooth. Season with salt and pepper.
  5. 5
    Fold blanched sprouts into cheese sauce. Transfer to a greased baking dish.
  6. 6
    Toss panko with 1 Tbsp melted butter and fried sage. Scatter over sprouts.
  7. 7
    Bake at 425°F for 20 to 25 minutes until golden brown and bubbling.
Read it online: https://brinnerbites.com/recipe/creamy-smoked-cheese-sage-sprout-bake/