Creamy Brussels Sprouts Gratin
Elevate your side dish game with this Creamy Brussels Sprouts Gratin, a decadent twist on the classic gratin that's perfect for family dinners or festive feasts. This recipe combines tender, blanched Brussels sprouts with a luscious, velvety cheese sauce made from Gruyere and Parmesan, infused with garlic and a hint of nutmeg for depth of flavor. Topped with crunchy, golden panko breadcrumbs for the perfect contrast in texture, this gratin bakes to bubbly perfection in just 30 minutes. Whether served alongside roasted meats or as a standout addition to your holiday table, this dish is a comforting crowd-pleaser that's sure to impress. Plus, it’s the ultimate way to convert even the most skeptical Brussels sprouts eater!
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Recipe Information
Ingredients
- 900 grams Brussels sprouts
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cloves Garlic, minced
- 480 milliliters Milk
- 120 milliliters Heavy cream
- 120 grams Gruyere cheese, shredded
- 60 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
- 60 grams Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F). Lightly grease a 2-quart (approximately 2-liter) baking dish and set aside.
Trim the stems of the Brussels sprouts and remove any damaged outer leaves. Cut each sprout in half. If they are particularly large, quarter them.
Bring a large pot of salted water to a boil. Blanch the Brussels sprouts for 3-4 minutes until they are just tender. Drain and transfer them to an ice bath to stop the cooking process. Drain again and set aside.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
Gradually pour in the milk and heavy cream, whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the Gruyere, Parmesan, salt, pepper, and nutmeg. Mix until the cheese is fully melted and the sauce is smooth.
Add the blanched Brussels sprouts to the cheese sauce and mix gently to coat. Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Bake for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese sauce is bubbling.
Remove the dish from the oven and let it sit for 5 minutes before serving.
Serve warm as a side dish to complement roasted meats, poultry, or a holiday meal.
Nutrition Facts
Calories |
2169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 5041 mg | 219% | |
| Total Carbohydrate | 160.2 g | 58% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 49.7 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 6.1 mcg | 30% | |
| Calcium | 2710 mg | 208% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 915 mg | 19% | |
*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.
