The desserts tend to take the lead when that crisp autumn breeze is in the air, but Fall Gratin is about to change that! While you’re eating all the pumpkin treats and sipping your sweet apple ciders, you can’t forget that you need some veggies, too. This yummy side takes tender Brussels sprouts, juicy grapes, and melty cheese and creates a dish unlike anything you’ve experienced before. It’s ready in under 30 minutes, so it’s perfect for every day or even as an option to bring to your gratitude and harvest celebrations. Your body will feel good getting some greens in and your belly will be satisfied thanks to Fall Gratin!
Ingredients
- water, to taste
- 1 pound fresh Brussels sprouts, halved
- 1/2 cup seedless red grapes, halved
- 1 tablespoon butter
- 2 tablespoons arrowroot flour
- 3/4 cup 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Swiss cheese, shredded
- parmesan cheese, to taste and grated
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Grease an 8-inch square baking dish.
Step 3 –In a large saucepan, bring 1/2-inch of water to a boil.
Step 4 –Add the Brussels to the boiling water and cook, covered, until crisp-tender, about 5 minutes.
Step 5 –Drain the water and transfer the cooked Brussels to the prepared baking dish.
Step 6 –Add the grapes to the cooked Brussels.
Step 7 –While the Brussels sprouts are cooking, in a small saucepan over medium heat, melt the butter.
Step 8 –Stir the arrowroot flour into the melted butter until smooth.
Step 9 –Gradually whisk the milk into the arrowroot mixture.
Step 10 –Bring the milk mixture to a boil, stirring constantly.
Step 11 –Cook the milk mixture, continuously stirring, until thickened, about 5 minutes.
Step 12 –Season the milk mixture with the salt and the pepper.
Step 13 –Pour the milk mixture over the cooked Brussels and the grapes.
Step 14 –Top the Brussels mixture with the Swiss cheese and the parmesan cheese.
Step 15 –Bake until bubbly, about 20 minutes.
Step 16 –Serve.
