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Brussels Sprouts and Three-Cheese Bake Recipe

Brussels Sprouts and Three-Cheese Bake recipe


This is a warm, cheesy dish with Brussels sprouts and broccoli. It's covered in a creamy sauce and topped with crispy breadcrumbs. We bake it until it's golden. It's a yummy side dish for dinner.


40 g Unsalted Butter
1 Large Yellow Onion
400 g Brussels Sprouts
400 g Broccoli Florets
200 ml Heavy Cream
100 g Sharp Cheddar Cheese
100 g Smoked Gouda Cheese
100 g Parmesan Cheese
1 Tsp Dijon Mustard
80 g Italian Seasoned Breadcrumbs
Salt to taste
Black Pepper to taste


Preheat your oven to 180°C (350°F).
Cut the Brussels sprouts into quarters and the broccoli florets into similar-sized pieces.
In a large saucepan, melt 20 g of butter over medium heat. Add thinly sliced onion and cook for about 5 minutes until soft.
Add the Brussels sprouts and broccoli to the onions, season with salt and pepper, and cook for an additional 5 minutes.
Pour in the heavy cream and add the Dijon mustard, stirring to combine.
Grate the cheddar and smoked gouda cheeses, then add them to the saucepan. Cook gently until the cheese melts.
Transfer the vegetable and cheese mixture into an ovenproof dish.
In a small bowl, mix the breadcrumbs with the remaining 20 g of melted butter, then sprinkle over the vegetable mixture.
Grate the Parmesan cheese and sprinkle it on top of the breadcrumbs.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and the sauce is bubbling.
Let the dish rest for 5 minutes before serving.

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