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One Pot Chicken and Rice Pilaf

One Pot Chicken and Rice Pilaf
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This creamy and cheesy Brussels Sprouts Au Gratin recipe transforms fresh Brussels sprouts into a comforting, crowd-pleasing side dish with a luscious cheese sauce and a golden, crispy crust. Perfect for cozy dinners, holiday feasts, or elevating your vegetable sides any time of year.

Ingredients

Scale

Vegetables

  • 1 ½ pounds fresh Brussels sprouts, trimmed and halved

Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour (or gluten-free flour for gluten-free version)
  • 2 cups milk (or plant-based milk for vegan version)
  • 1 ½ cups grated Gruyère cheese (or cheddar/mozzarella for variation)
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper, to taste

Topping

  • ½ cup bread crumbs (optional, use gluten-free if needed)
  • Additional grated Parmesan cheese for sprinkling

Instructions

  1. Prepare the Brussels Sprouts: Wash, trim, and cut the Brussels sprouts in half to ensure even cooking and maximum surface area for absorbing the sauce.
  2. Blanch the Brussels Sprouts: Boil the halved Brussels sprouts briefly for 4-5 minutes until just tender. Drain well to retain their vibrant green color and to prevent overcooking in the oven.
  3. Make the Cheese Sauce: In a saucepan, melt butter over medium heat. Whisk in the flour to create a smooth roux. Gradually pour in the milk while whisking constantly until the sauce thickens. Lower the heat and stir in grated Gruyère, Parmesan, garlic powder, onion powder, salt, and pepper to form a rich and creamy cheese sauce.
  4. Combine and Bake: Mix the blanched Brussels sprouts with the cheese sauce. Transfer the mixture to a buttered baking dish. Sprinkle bread crumbs and additional Parmesan cheese evenly on top for a crispy crust. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, until bubbly and golden brown.

Notes

  • Trim and halve Brussels sprouts evenly to ensure uniform cooking and flavor absorption.
  • Don’t skip blanching to soften the sprouts and keep their vibrant color.
  • Whisk constantly when making the cheese sauce to avoid lumps and achieve a creamy texture.
  • Use freshly grated cheese for better melting and flavor compared to pre-shredded varieties.
  • Add bread crumbs or crushed crackers on top for a crunchy, crispy finish.

Nutrition

Keywords: Brussels sprouts, au gratin, cheesy side dish, baked vegetables, holiday side dish, comfort food

Find it online: https://marycorner.com/one-pot-chicken-and-rice-pilaf/