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Brussels Sprouts Au Gratin With Curé-Hébert

8 portions


  • 1 kg (2 lbs) Brussels sprouts
  • 45 ml (3 tbsp.) butter
  • 3 shallots, quartered
  • 45 ml (3 tbsp.) flour
  • 500 ml (2 cups) milk
  • 15 ml (1 tbsp.) Dijon mustard
  • 250 ml (1 cup) Curé-Hébert, grated
  • Salt and freshly ground pepper


  • 60 ml (1/4 cup) butter, melted
  • 250 ml (1 cup) plain breadcrumbs
  • 60 ml (1/4 cup) flat parsley, finely chopped
  • Salt and freshly ground pepper


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  • Preheat oven to 375°F (190°C).
  • In a large saucepan of boiling salted water, cook the Brussels sprouts for about 8 minutes or until tender. Drain and set aside.
  • In a saucepan, melt the butter and brown the shallots. Stir in the flour, and cook for 1 minute.
  • Add the milk, and continue cooking for about 5 minutes or until the sauce thickens.
  • Then, add the Dijon mustard and Curé-Hébert.
  • Continue cooking while stirring until the cheese is melted. Add salt and pepper.
  • Mix in the Brussels sprouts. Pour into an 28 cm x 18 cm (11 po x 7 po) buttered baking dish. Sprinkle with the topping and bake for 30 minutes. Serve hot as a side dish.


  • In a bowl, mix the butter, breadcrumbs, and parsley together. Add salt and pepper. Set aside.

You can use this cheese for this recipe


Aromatic and mellow

These dry wines are characterized by fairly strong aromas of spice, toast or exotic fruit. In the mouth, they carry a rich and well-balanced texture.

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