Mushroom & Brussels Sprouts Au Gratin

Every single yr I discover a option to outdo myself at Thanksgiving. While I completely admire the entire classics – particularly my mother-in-law’s heavenly mashed potatoes – I additionally take nice pleasure in placing one thing new and totally different on the desk. See for your self in my final Thanksgiving roundup!

This beautiful mushroom and brussels sprouts au gratin is an upgraded model of the inexperienced bean casserole everyone knows and love. It’s received all of the issues: brussels sprouts that soften in your mouth, toasty thyme-infused buttery mushrooms, and a next-level “fried” onion and walnut topping.

Yes, it’s going to be a showstopper in your Thanksgiving desk, however don’t look ahead to Thanksgiving to strive it! It can be an awesome pairing along with your Sunday evening roasted rooster. My gosh, you’re going to adore it! Byeeeee inexperienced beans.

Ingredients on this mushroom and brussels sprouts au gratin

Tender brussels sprouts, savory mushrooms, crispy onions, and a creamy parmesan-gruyere cheese sauce — this au gratin recipe is mindblowly scrumptious. We’re skipping the cream of mushroom soup right here, individuals! Here’s what you’ll must make it:

Veggies: you’ll want contemporary brussels sprouts, yellow onions, and baby bella mushrooms for this au gratin recipe.
Butter: we’re including salted butter to prepare dinner down the veggies and to start the cheese sauce.
For the crispy onions: you’ll be tossing the onions in a combination of panko bread crumbs, parmesan cheese, chopped walnuts (the important thing for further crunch!), garlic powder, and salt.
For the mushrooms: prepare dinner down these attractive mushrooms with butter, salt, pepper, contemporary thyme, red pepper flakes, and garlic.
For the sauce: the silky, savory sauce is made with butter, all-purpose flour, low-sodium chicken broth, milk, parmesan cheese, gruyere, salt & pepper.

Customize this brussels sprouts gratin

Yes, there are simple methods to make this au gratin your personal! Here’s what I can suggest:

Make it gluten-free. Simply use gluten free bread crumbs and a 1:1 gluten free all purpose flour.
Keep it vegetarian. Opt for vegetable broth rather than the rooster broth.
Choose your cheese. I really like the combo of parmesan and gruyere cheese, however you may additionally use cheddar, fontina, or a smoky gouda!
Go nut free. I really like the additional crispiness that chopped walnuts add to the crispy onions, however in the event you’re nut free you’ll be able to merely add extra bread crumbs.

Looking for an additional savory kick?

If you’re not serving vegetarians I recommend including cooked bacon or ham for further scrumptious savory taste!

How to make this brussels sprouts and mushroom au gratin

Prep the brussels sprouts. Start by blanching the brussels sprouts, then draining them and running them below very chilly water in order that they cease cooking.
Prep the onions. Cook the onions down in just a little butter, then toss them with panko bread crumbs, parmesan, walnuts, garlic powder, and salt.
Cook the mushrooms. Next, prepare dinner the mushrooms with butter in the identical skillet the onions had been in till they’re good and golden. Then stir within the thyme, purple pepper flakes, and garlic. Add them to the baking pan with the brussels sprouts.
Make the sauce. Melt butter in the identical skillet, whisk within the flour till a paste types, then slowly stream within the broth and milk and whisk till properly mixed. Bring the combination to a boil, then scale back to a simmer and let it thicken to a gravy texture. Remove it from the warmth and stir within the parmesan, gruyere, salt & pepper. Taste and alter the seasonings.
Pour, prime & bake. Pour the cheese sauce into the pan with the brussels sprouts and mushrooms and stir to coat every thing. Evenly prime the pan with the onions, bake it up till golden brown and bubbly, and revel in!

Make it forward of time

You can simply make this brussels sprouts gratin forward to save lots of time throughout Thanksgiving. Here’s what I like to recommend:

Prepare the recipe as directed however don’t bake it. Wrap the casserole dish in foil and place it within the fridge as much as 2 days forward.
Once prepared, take away the foil and bake the au gratin till the onions are good and golden brown and the sauce is bubbly.
Serve instantly with all of your favourite Thanksgiving dishes!

Storing & reheating tips

To retailer: merely retailer this broccoli cauliflower gratin within the fridge in particular person, airtight containers or cowl all the pan and place it within the fridge. It will keep good for as much as 5 days.
To reheat: reheat particular person parts within the microwave or place the pan again within the oven till heated by.

More Thanksgiving recipes you’ll love

Get all of my Thanksgiving recipes right here!

I hope you like this mushroom and brussels sprouts au gratin! If you make it you’ll want to depart a remark and a ranking so I understand how you preferred it. Enjoy, xo!

Mushroom & Brussels Sprouts Au Gratin with Crispy Parmesan Walnut Panko ‘Fried’ Onion

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

Serves12 servings

Wonderful mushroom and brussels sprouts au gratin with a luscious, creamy cheese sauce and a crispy parmesan walnut “fried” onion topping. This distinctive twist on conventional au gratin recipes is stuffed with scrumptious, savory flavors you will love. Perfect for Thanksgiving or pairing with weeknight dinners!

Ingredients

Brussels Sprouts and Onions:
2 kilos Brussels sprouts, trimmed, outer leaves eliminated and sliced in half
1 tablespoon salted butter, melted
2 yellow onions, thinly sliced
½ cup panko bread crumbs, gluten-free if desired
½ cup grated parmesan cheese
½ cup very finely chopped uncooked walnuts
½ teaspoon garlic powder
½ teaspoon kosher salt
Mushrooms:
1 tablespoon salted butter
16 ounces baby bella mushrooms, sliced
¼ teaspoon kosher salt
Freshly floor black pepper
1 tablespoon contemporary thyme leaves
¼ teaspoon purple pepper flakes
3 garlic cloves, minced
Sauce:
¼ cup salted butter
⅓ cup all-purpose flour (or 1:1 gluten-free all-purpose flour)
1 ½ cups low-sodium rooster broth (or vegetable broth), plus one other ½ cup extra, if essential
1 cup entire milk or unsweetened almond milk
½ cup grated parmesan cheese
4 ounces gruyere cheese, shredded
½ teaspoon kosher salt, plus extra to style
Lots of freshly floor black pepper

Instructions

Preheat the oven to 375°F. Grease a 2-quart baking dish or 9×13-inch baking pan.
Prepare the Brussels sprouts: Bring a big pot of generously salted water to a boil over high warmth. Add the brussels sprouts and blanch, 2 minutes. Drain brussels and run below VERY chilly water to cease the cooking course of. Set apart.
Prepare the onions: In a big skillet, soften the butter over medium warmth. Add the onions and prepare dinner till softened, about 8 minutes. Transfer the onions to a big bowl and add the panko bread crumbs, parmesan cheese, walnuts, garlic powder, and salt; toss properly to coat the onions. Set apart.
Cook the mushrooms: Return the identical massive skillet to medium warmth and soften the butter. Add the mushrooms, salt, and pepper. Cook mushrooms, stirring often, till all liquid is absorbed from mushrooms and they’re golden brown; 8 to 10 minutes. Stir within the thyme, purple pepper flakes and garlic and prepare dinner, stirring till aromatic, 1 minute. Transfer to the baking pan with the Brussels sprouts and toss to mix.
Prepare the sauce: Return the identical massive skillet to medium warmth and soften the butter. Whisk within the flour and prepare dinner till a paste types, then slowly stream within the broth after which the milk, continuously whisking away any lumps, till easy and well-combined. Increase warmth and produce combination to a boil, then scale back the warmth to medium-low and simmer, whisking often, till sauce thickens to the consistency of gravy, 5 minutes. (If the sauce will get too thick, you’ll be able to add as much as ½ cup extra broth.) Remove from warmth and stir within the parmesan, gruyere, salt, and pepper. Taste and alter seasoning if essential.
Pour the sauce over the Brussels and mushrooms and provides it a mild stir to coat the brussels and mushrooms. Evenly distribute the onion combination excessive. Bake, uncovered, till the topping is golden brown and the sauce is bubbly, 25 to 35 minutes.