Each and every unmarried 12 months I be able to outdo myself at Thanksgiving. Whilst I completely admire the entire classics – particularly my sweetheart’s mother’s heavenly mashed potatoes – I additionally take nice pleasure in striking one thing new and other at the desk. See for your self in my final Thanksgiving roundup!

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

Sure, it’s going to be a showstopper to your Thanksgiving desk, however don’t look forward to Thanksgiving to take a look at it! It will be an excellent pairing together with your Sunday night time roasted rooster. My gosh, you’re going to like it! Byeeeee inexperienced beans.

Components on this mushroom and brussels sprouts au gratin

Comfortable 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, other people! Right here’s what you’ll wish to make it:

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

Customise this brussels sprouts gratin

Sure, there are simple tactics to make this au gratin your personal! Right here’s what I will be able to suggest:

• Make it gluten-free. Merely use gluten unfastened bread crumbs and a 1:1 gluten unfastened all aim flour.
• Stay it vegetarian. Go for vegetable broth instead of the rooster broth.
• Make a selection your cheese. I like the mix of parmesan and gruyere cheese, however it’s essential additionally use cheddar, fontina, or a smoky gouda!
• Move nut unfastened. I like the additional crispiness that chopped walnuts upload to the crispy onions, however in case you’re nut unfastened you’ll merely upload extra bread crumbs.

Searching for an additional savory kick?

When you’re now not serving vegetarians I counsel including cooked bacon or ham for added scrumptious savory taste!

The best way to make this brussels sprouts and mushroom au gratin

1. Prep the brussels sprouts. Get started through blanching the brussels sprouts, then draining them and operating them underneath very chilly water in order that they prevent cooking.
2. Prep the onions. Cook dinner the onions down in just a little butter, then toss them with panko bread crumbs, parmesan, walnuts, garlic powder, and salt.
3. Cook dinner the mushrooms. Subsequent, prepare dinner the mushrooms with butter in the similar skillet the onions had been in till they’re great and golden. Then stir within the thyme, purple pepper flakes, and garlic. Upload them to the baking pan with the brussels sprouts.
4. Make the sauce. Soften butter in the similar skillet, whisk within the flour till a paste paperwork, then slowly move within the broth and milk and whisk till effectively mixed. Convey the mix to a boil, then cut back to a simmer and let it thicken to a gravy texture. Take away it from the warmth and stir within the parmesan, gruyere, salt & pepper. Style and modify the seasonings.
5. Pour, most sensible & bake. Pour the cheese sauce into the pan with the brussels sprouts and mushrooms and stir to coat the entirety. Frivolously most sensible the pan with the onions, bake it up till golden brown and bubbly, and experience!

Make it forward of time

You’ll be able to simply make this brussels sprouts gratin forward to save lots of time all the way through Thanksgiving. Right here’s what I like to recommend:

1. Get ready the recipe as directed however don’t bake it. Wrap the casserole dish in foil and position it within the refrigerator as much as 2 days forward.
2. As soon as in a position, take away the foil and bake the au gratin till the onions are great and golden brown and the sauce is bubbly.
3. Serve right away with your entire favourite Thanksgiving dishes!

Storing & reheating pointers

• To retailer: merely retailer this broccoli cauliflower gratin within the fridge in person, hermetic bins or quilt all of the pan and position it within the fridge. It’ll keep excellent for as much as 5 days.
• To reheat: reheat person parts within the microwave or position the pan again within the oven till heated via.

Extra Thanksgiving recipes you’ll love

Get all of my Thanksgiving recipes right here!

I am hoping you’re keen on this mushroom and brussels sprouts au gratin! If you’re making it be sure you depart a remark and a score so I understand how you loved it. Experience, xo!

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

Prep Time 15 mins mins

Cook dinner Time 1 hour hour 10 mins mins

General Time 1 hour hour 25 mins mins

ServesServes 12 servings

Glorious 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 filled with scrumptious, savory flavors you can love. Easiest for Thanksgiving or pairing with weeknight dinners!

Components

• Brussels Sprouts and Onions:
• 2 kilos Brussels sprouts, trimmed, outer leaves got rid of and sliced in part
• 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 oz child bella mushrooms, sliced
• ¼ teaspoon kosher salt
• Freshly flooring 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 every other ½ cup extra, if vital
• 1 cup entire milk or unsweetened almond milk
• ½ cup grated parmesan cheese
• 4 oz gruyere cheese, shredded
• ½ teaspoon kosher salt, plus extra to style
• Loads of freshly flooring black pepper

Directions

• Preheat the oven to 375°F. Grease a 2-quart baking dish or 9×13-inch baking pan.

• Get ready the Brussels sprouts: Convey a big pot of generously salted water to a boil over prime warmth. Upload the brussels sprouts and blanch, 2 mins. Drain brussels and run underneath VERY chilly water to prevent the cooking procedure. Put aside.

• Get ready the onions: In a big skillet, soften the butter over medium warmth. Upload the onions and prepare dinner till softened, about 8 mins. Switch the onions to a big bowl and upload the panko bread crumbs, parmesan cheese, walnuts, garlic powder, and salt; toss effectively to coat the onions. Put aside.

• Cook dinner the mushrooms: Go back the similar huge skillet to medium warmth and soften the butter. Upload the mushrooms, salt, and pepper. Cook dinner mushrooms, stirring every so often, till all liquid is absorbed from mushrooms and they’re golden brown; 8 to ten mins. Stir within the thyme, purple pepper flakes and garlic and prepare dinner, stirring till aromatic, 1 minute. Switch to the baking pan with the Brussels sprouts and toss to mix.

• Get ready the sauce: Go back the similar huge skillet to medium warmth and soften the butter. Whisk within the flour and prepare dinner till a paste paperwork, then slowly move within the broth after which the milk, repeatedly whisking away any lumps, till clean and well-combined. Build up warmth and convey combination to a boil, then cut back the warmth to medium-low and simmer, whisking every so often, till sauce thickens to the consistency of gravy, 5 mins. (If the sauce will get too thick, you’ll upload as much as ½ cup extra broth.) Take away from warmth and stir within the parmesan, gruyere, salt, and pepper. Style and modify seasoning if vital.

• Pour the sauce over the Brussels and mushrooms and provides it a gradual stir to coat the brussels and mushrooms. Frivolously distribute the onion combination excessive. Bake, exposed, till the topping is golden brown and the sauce is bubbly, 25 to 35 mins.

Recipe Notes

See the total publish for pointers, methods, and nice tactics to customise this recipe!

Vitamin

Serving: 1serving (in keeping with 12)Energy: 226calCarbohydrates: 16.1gProtein: 11.1gFats: 14.5gSaturated Fats: 6.3gFiber: 4.1gSugar: 3.6g