Brussels Sprouts Gratin
Turn humble Brussels sprouts into a show-stopping side dish with this indulgent Brussels Sprouts Gratin recipe! Blanched Brussels sprouts are enveloped in a velvety cheese sauce made with creamy Gruyère and Parmesan, then topped with golden, crispy panko breadcrumbs for the perfect balance of rich and crunchy. Infused with garlic and a hint of nutmeg, this baked gratin delivers comfort-food vibes with an elevated touch. Ready in under an hour, it’s an ideal choice for holiday dinners, cozy family meals, or any occasion that calls for a creamy, cheesy crowd-pleaser. Whether you're a longtime Brussels sprouts fan or looking to convert skeptics, this dish is guaranteed to impress!
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Recipe Information
Ingredients
- 900 grams Brussels sprouts
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 3 cloves Garlic
- 480 milliliters Whole milk
- 120 milliliters Heavy cream
- 120 grams Gruyère cheese, shredded
- 60 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 60 grams Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a 9x13-inch baking dish and set it aside.
Trim the ends of the Brussels sprouts and cut them in half lengthwise. Bring a large pot of salted water to a boil and blanch the Brussels sprouts for 4-5 minutes, until tender but still vibrant. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Whisk in the flour to create a roux, stirring constantly for 1-2 minutes, until lightly golden.
Gradually whisk in the milk and heavy cream, continuing to stir until the mixture thickens, about 3-4 minutes.
Lower the heat and stir in the Gruyère and Parmesan cheeses until melted and smooth. Season with salt, black pepper, and nutmeg (if using).
Add the blanched Brussels sprouts to the cheese sauce and toss to coat evenly. Transfer the mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy.
Remove the gratin from the oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy Brussels Sprouts Gratin!
Nutrition Facts
Calories |
428 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 8.3 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 460 mg | 35% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 739 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
