Gratin help?
Hi everyone,
I'm looking for a brussel sprouts gratin recipe that uses gruyere but no cream. Milk is okay...but my guest specifically requested no cream. I know this might sound silly, but can I just sub milk in place of cream in any gratin recipe? Or does anyone have a good recipe they can link?
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6 Comments
I initially thought of doing like a mac and cheese recipe-then subbing the sprouts for the noodles. I just don't want to mess it up. I guess I'm just not sure of the proper proportions?
http://food52.com/blog/8828-how-to-make-a-roux
You could also add a little extra gruyere or whichever cheese you're using to thicken things up.