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Our smoked Brussels sprouts with our creamy béchamel sauce make up this wonderful gratin. This is a great dish anytime but especially good around the holidays.

Gratin takes a smoky turn by using smoked brussels sprouts

GRATIN TAKES A SMOKY TURN

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Gratin is one of those side dishes that usually gets made at the holidays or for a special occasion dinner.  For some reason, it has the stigma of being difficult and time consuming.

Nothing could be further from the truth when you use our gratin recipe.

Smoky Meets Creamy Goodness

In our previous series, we took whole Brussels sprouts and smoked them on the gas grill using Wild Cherry wood chunks.  Taking the boldness of smoke, we knew blending that flavor with cheese would produce a balanced, creamy outcome.

Our ingredients table has seven simple ingredients to make up this wonderful gratin

Most gratin recipes don’t contain a lot of ingredients but the béchamel sauce can be tricky if you don’t stay with your saucepan the whole time.  For our gratin recipe you will need:

▪ 2 tablespoons butter

▪ 2 tablespoons flour

▪ coarse salt

▪ fresh ground pepper

▪ 2 cups whole milk

▪ 1/3 cup shredded Asiago cheese

▪ 1/3 cup shredded 2nd cheese like Fontina though I’m using a leek cheese

▪ 2/3 cup grated Parmesan

▪ 1-1/2 pounds of smoked Brussels sprouts

First up, making the béchamel sauce.

Béchamel Sauce

Our creamy bechamel sauce is being made in a pot on the stove top

Béchamel sauce is a fancy name for white sauce that starts with a roux of butter and flour.   Begin melting two tablespoons of butter in a saucepan.  Once melted we add 2 tablespoons of flour and begin the whisking process.  This will produce a thick, paste like consistency.  Gradually, add the two cups of whole milk, whisking the entire time.  This is the key to a good béchamel sauce.  Bring the sauce to a boil then reduce to low heat whisking again.   Once thickened, season with salt and fresh ground pepper, and remove from the heat.  Add in each cheese, whisking each addition until melted.

Layer on the Flavor

Our mixture of smoked Brussels sprouts and the bechamel sauce in our pan ready for cooking in our oven at 350 degrees for 25 minutes.

Time to lay the smoked Brussels sprouts in a baking dish.  Try to use a dish big enough to make one even layer of sprouts.  Pour the béchamel sauce over the Brussels sprouts ensuring an evening coating.  Take the 2/3 cup of Parmesan cheese and sprinkle over the sauced sprouts.  Place the baking dish in a preheated 350°F oven for 25 minutes until bubbling and golden.

The cheese cuts through the mild bitterness of the Brussels sprouts while the smoke flavor adds that special taste bud tingle.

 

Purchase products:

Wood Chunks- Single Filet

Additional reading:

-SMOKED CHEESE & BACON QUICHE FEATURING COLD SMOKED CHEESES

-TORTELLINI GETS A SMOKY MATE

-STEPPING UP RADISH SALAD WITH A WOOD-FIRED FLARE

Dr Smoke- "Add a wonderful flavor to your gratin by adding smoked Brussels sprouts- your guests will love this recipe."

Dr Smoke- “Add a wonderful flavor to your gratin by adding smoked Brussels sprouts- your guests will love this recipe.”