Brussels Sprouts Gratin with Caramelized Shallots Ws
Indulge in the decadent flavors of this Brussels Sprouts Gratin with Caramelized Shallots, a perfect side dish for cozy dinners or festive gatherings. Fresh Brussels sprouts are blanched to tender perfection and layered with melt-in-your-mouth caramelized shallots, then blanketed in a luscious thyme-infused heavy cream sauce. A duo of Gruyère and Parmesan cheeses lends creamy richness, while a golden, crispy panko breadcrumb topping adds irresistible texture. This gratin is baked to bubbling perfection, delivering a harmonious balance of savory, nutty, and slightly sweet flavors in every bite. Ideal for impressing guests or elevating weeknight meals, this crowd-pleasing dish pairs beautifully with roasted proteins or hearty grain salads. Bring this comforting and elegant classic to your table today!
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Recipe Information
Ingredients
- 900 grams Brussels sprouts
- 3 medium Shallots
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 250 milliliters Heavy cream
- 100 grams Gruyère cheese, grated
- 50 grams Parmesan cheese, grated
- 75 grams Panko breadcrumbs
- 2 cloves Garlic cloves, minced
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 200°C (400°F) and grease a medium-sized baking dish.
Trim the ends of the Brussels sprouts and cut them in half. Blanch them in boiling salted water for 4 minutes, then drain and set aside.
Peel and thinly slice the shallots.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the shallots and sauté them for 8-10 minutes, stirring occasionally, until they are caramelized. Remove from heat and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the heavy cream and stir in the fresh thyme, salt, and black pepper. Let it simmer gently for 2-3 minutes, then remove it from the heat.
Layer the blanched Brussels sprouts in the prepared baking dish. Spread the caramelized shallots evenly over the top.
Pour the cream mixture over the vegetables, ensuring it evenly coats everything.
Combine the Gruyère and Parmesan cheeses in a small bowl. Sprinkle the cheese mixture evenly over the dish.
In another small bowl, mix the panko breadcrumbs with the remaining 1 tablespoon of olive oil. Sprinkle the breadcrumbs over the cheese layer.
Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let the gratin rest for 5 minutes. Serve warm and enjoy!
Nutrition Facts
Calories |
453 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 25.1 g | 9% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 4.7 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 319 mg | 25% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 652 mg | 14% | |
*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.
