Brussels Sprouts and Mushroom Gratin with a Dijon Mornay Sauce

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 complimentary 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


  • 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 button 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 grate extra old Cheddar cheese
  • 1/2 cup cornmeal or breadcrumbs
  • sea salt to taste
  • fresh cracked black pepper to taste
  • Instructions:
Read the whole recipe on Lisa's Kitchen