Brussels Sprouts Gratin with Spinach and Leeks

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Brussels Sprouts Gratin with Spinach and Leeks

Creamy Brussels sprouts, sautéed spinach and leeks with a crispy buttered bread crumb topping.

Prep Time15

Cook Time30

Total Time45

Course: Side Dish, Vegetarian

Cuisine: American, Canadian

Keyword: brussel sprouts, brussels sprouts gratin, brussels sprouts recipe, brussels sprouts side dish, brussels sprouts with spinach and leeks, creamy brussels sprouts, how to cook brussels sprouts

Servings:

Calories: 230kcal

Ingredients

1 lb Brussels sprouts, about 4 cups before cleaning 16 - 20 medium sized sprouts
1 leek, thinly sliced about 1 cup
2 cups lightly packed baby spinach leaves roughly chop is not using baby spinach
2 Tbsp butter
2 Tbsp flour
1 ¼ cups milk warmed in microwave
2 tsp Dijon mustard
¼ cup sour cream
¼ cup goat cheese, about half of 113 gram package about half of 113 gram package
¾ tsp salt
¼ tsp white pepper

Buttered Breadcrumb Topping

1 Tbsp melted butter
½ cup Panko breadcrumbs
¼ cup freshly grated Parmesan cheese plus extra to grate over top
¼ tsp salt

Instructions

Clean sprouts and remove any marked outer leaves. Cut tough bottoms off and cut into half for medium sized sprouts or quarters if they are larger.
Bring pot of water to a boil. Drop in Brussels sprouts and boil for 3 minutes. Drain and pour into an ice water bath.
Clean and slice leeks, light green and white parts only. Sauté gently in butter until soft. Add flour and cook for about a minute, then add warm milk in small amounts, stirring to prevent lumps. Simmer, stirring until thickened. Season with salt and pepper.
Remove sauce from heat and add Dijon, sour cream and goat cheese. Stir until melted and well combined.
Drain Brussels sprouts well and add to cream sauce. Chop spinach and add to mixture, stirring well to combine. Pour into shallow baking dish.
Prepare topping by melting butter, then adding breadcrumbs and Parmesan. Spoon evenly over top of vegetable mixture. Grate extra parmesan over top if desired.
Bake at 350 degrees for about 30 minutes until bubbling and top is browned. Add an extra 5 minutes baking time if not cooking immediately and baking after refrigeration.

Notes

Nutrition information based on 1% milk and 2% fat sour cream.

Nutrition