Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce

When I consume dairy, I prefer to enjoy it in small portions. Accordingly, I don't often eat cheesy meals, preferring instead to focus on legumes, grains and vegetables as the central components, with maybe just a moderate amount of dairy included. However, sometimes the craving just hits and this rich and creamy Brussels sprouts gratin pleased everyone at the table. As this long winter drags on into April, we all needed some comfort food. You may want to consider serving this as part of your Easter dinner. I assure you, carnivores will NOT be leaving the table hungry after enjoying a portion or two of this dish, especially served alongside some freshly baked biscuits slathered with butter and a side vegetable salad dressed with a light vinaigrette.

If you like cheese, this one won't fail to disappoint. Earthy Brussels and mushrooms are smothered in a rich Mornay sauce highlighted by a somewhat subdued sharp and pungent taste of Dijon mustard. If you can find Fontina cheese, do use some in place of the Cheddar for a pleasant complementary cheesy contrast.

Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce

Recipe by Lisa Turner
Published on April 18, 2014

Brussels sprouts and mushrooms smothered in a rich Cheddar and Parmesan Mornay sauce with Dijon mustard and baked into a rich and delicious gratin

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Preparation: 25 minutes
Cooking time: 1 hour

Ingredients:

1/3 cup sun-dried tomatoes
2 lbs (900 g) Brussels sprouts, stemmed and halved
olive oil
juice from 1 lemon (3 tablespoons)
1 small onion or large shallot, finely chopped
1 jalapeño, seeded and finely chopped
10 white mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 1/2 cups coconut milk
1/2 cup milk
1/3 cup Greek yogurt
3 tablespoons Dijon mustard
1 cup fresh grated Parmesan cheese
1 1/2 cup grated extra old Cheddar cheese
1/2 cup yellow cornmeal or breadcrumbs
sea salt to taste
fresh cracked black pepper to taste

Instructions:

Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Set aside.
Brush a 9 × 13 inch glass baking dish with olive oil and preheat an oven to 350°F.
Bring a large saucepan full of water to a boil. Add the Brussels sprouts and boil for 4 to 5 minutes or until just fork-tender. Remove from heat, drain, and rinse with cold water. Transfer to a large bowl and toss with a few tablespoons of olive oil and the lemon juice. Set aside.
Heat a few tablespoons of olive oil in a skillet over medium heat. When hot, add the onion and stir for a few minutes to soften. Add the jalapeño and stir for another minute. Now add the mushrooms, increase the heat slightly, and stir for a few more minutes until they begin to brown. Add the sun-dried tomatoes and stir for one more minute. Remove from heat and set aside.
Make the sauce by heating the butter in a medium heavy-bottomed saucepan over medium heat. When the butter is hot, whisk in the flour until incorporated. Now gradually whisk in the coconut milk and milk, and bring to a boil over medium-high heat, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, until the sauce is thickened — about 4 to 5 minutes. Now whisk in the yogurt and mustard and simmer for another few minutes.
Stir in most of the grated cheese, reserving some for the top of the gratin.
Add the Brussels sprouts and the mushroom mixture to the sauce and stir well to coat the vegetables. Transfer to the prepared dish. Stir in the cornmeal or breadcrumbs and salt and pepper to taste, and spread evenly.
Bake for 30 minutes. Sprinkle the remaining cheese on top and bake for another 10 minutes, until golden. Let the gratin cool for 5 minutes and serve.

Makes 6 to 8 servings