Brussels Sprouts Gratin Food Network Magazine
Elevate your side dish game with this irresistible Brussels Sprouts Gratin from Food Network Magazine—a decadent twist on a classic vegetable! Featuring tender, blanched Brussels sprouts smothered in a creamy Gruyere and Parmesan cheese sauce, this recipe is crowned with a golden, crispy panko breadcrumb topping for the perfect balance of flavors and textures. The dish is seasoned with hints of garlic, shallots, freshly ground black pepper, and a touch of nutmeg for an elegant flair. Ideal for holidays or weeknight dinners, this indulgent gratin bakes to bubbly perfection in just 40 minutes, making it a crowd-pleasing addition to any table. Serve it as a rich, cheesy side or let it shine as the star of your vegetarian spread. Search no further for the ultimate Brussels sprouts recipe!
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Recipe Information
Ingredients
- 2 pounds Brussels sprouts
- 3 tablespoons Unsalted butter
- 2 Shallots, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 1 cup Heavy cream
- 1 cup Gruyere cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 0.75 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, freshly grated (optional)
Instructions
Preheat your oven to 400°F (200°C). Grease a 9x13-inch baking dish and set aside.
Trim the ends of the Brussels sprouts, remove any yellowed outer leaves, and cut them in half. If particularly large, quarter them.
Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 3-4 minutes until just tender but still vibrant green. Drain and transfer to a bowl of ice water to stop the cooking process. Drain thoroughly and pat dry.
In a large skillet over medium heat, melt the butter. Add the shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute, stirring frequently.
Sprinkle the flour over the shallots and garlic, stirring to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly whisk in the milk and heavy cream, ensuring there are no lumps. Bring the mixture to a simmer, stirring constantly. Cook for 4-5 minutes until thickened.
Stir in the Gruyere cheese, half of the Parmesan cheese, salt, pepper, and nutmeg (if using). Mix until the cheese is melted and the sauce is smooth.
Add the blanched Brussels sprouts to the sauce and toss to coat evenly. Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, combine the panko breadcrumbs, olive oil, and the remaining Parmesan cheese. Mix until well coated and sprinkle the mixture evenly over the Brussels sprouts.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the gratin is bubbly.
Remove from the oven and let rest for 5 minutes before serving. Enjoy your cheesy Brussels Sprouts Gratin!
Nutrition Facts
Calories |
2859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 110.5 g | 552% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 552 mg | 184% | |
| Sodium | 4532 mg | 197% | |
| Total Carbohydrate | 145.1 g | 53% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 49.2 g | ||
| Protein | 104.3 g | 209% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2406 mg | 185% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 946 mg | 20% | |
*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.
