Creamy Brussels Sprouts Gratin with Bleu Cheese
Elevate your side dish game with this Creamy Brussels Sprouts Gratin with Bleu Cheese, a luxurious blend of earthy Brussels sprouts and rich, tangy flavors. Blanched to tender perfection, the sprouts are nestled in a velvety, garlic-infused cream sauce enriched with Parmesan and crumbled bleu cheese for a bold, savory punch. Topped with golden, crispy panko breadcrumbs and a final layer of melted bleu cheese, this gratin boasts a satisfying crunch and irresistibly creamy texture. Perfectly seasoned with a hint of nutmeg and baked to bubbly, golden perfection, it’s a show-stopping accompaniment to any festive dinner or a decadent treat for weeknight comfort. Indulge in this unforgettable fusion of creamy, cheesy decadence and vibrant vegetable goodness!
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 200 ml Heavy cream
- 100 ml Milk
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 Garlic cloves, minced
- 100 ml Unsalted chicken or vegetable broth
- 100 grams Bleu cheese, crumbled
- 50 grams Parmesan cheese, grated
- 50 grams Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg, freshly grated
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch baking dish or equivalent with butter or non-stick spray.
Trim the ends of the Brussels sprouts and remove any damaged outer leaves. Slice them in half lengthwise.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for about 3–4 minutes, until they are bright green and slightly tender. Drain them immediately and transfer to a bowl of ice water to stop the cooking. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the flour to form a paste (roux) and cook for 1–2 minutes, stirring constantly to avoid burning.
Gradually whisk in the heavy cream, milk, and broth, ensuring there are no lumps. Bring to a gentle simmer and cook for 3–4 minutes until thickened.
Stir in the salt, pepper, and nutmeg. Remove the pan from heat and mix in half of the bleu cheese (50 grams) and all the Parmesan cheese, stirring until melted and smooth.
Arrange the blanched Brussels sprouts evenly in the prepared baking dish. Pour the creamy sauce over the Brussels sprouts, ensuring even coverage.
In a small bowl, combine the panko breadcrumbs with the olive oil. Sprinkle the breadcrumb mixture evenly over the sauce and Brussels sprouts.
Top with the remaining bleu cheese (50 grams), spreading it evenly over the breadcrumbs.
Bake in the preheated oven for 20–25 minutes, or until the top is golden and bubbling. If the topping needs more color, broil for 1–2 minutes on high, watching carefully to avoid burning.
Remove from the oven and let the dish cool for 5 minutes before serving. Enjoy this creamy, tangy, and crispy gratin as a comforting side dish to any meal!
Nutrition Facts
Calories |
526 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.3 g | 49% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 1199 mg | 52% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 5.0 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 369 mg | 28% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 635 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.
