Gratin of Brussels Sprouts
Transform humble Brussels sprouts into a show-stopping side dish with this luxurious Gratin of Brussels Sprouts. Creamy, cheesy, and irresistibly golden, this recipe layers tender Brussels sprouts with a rich blend of Gruyere and Parmesan cheeses, complemented by an infusion of garlic, nutmeg, and heavy cream. Topped with a crunchy breadcrumb crust and baked to bubbling perfection, this gratin is the ultimate comfort food that’s both indulgent and sophisticated. With just 15 minutes of prep and a short bake time, it’s an ideal addition to holiday spreads, dinner parties, or cozy weeknight dinners. Perfect for Brussels sprout lovers and skeptics alike, this dish will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 450 grams Brussels sprouts
- 250 milliliters Heavy cream
- 50 grams Parmesan cheese, finely grated
- 100 grams Gruyere cheese, shredded
- 2 cloves Garlic, minced
- 1 tablespoon Butter, for greasing
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
- 0.25 teaspoon Nutmeg, freshly grated
- 50 grams Breadcrumbs
Instructions
Preheat your oven to 200°C (400°F). Grease a medium-sized baking dish with butter and set aside.
Trim the stems off the Brussels sprouts and remove any damaged outer leaves. Cut each sprout in half lengthwise.
Bring a pot of salted water to a boil. Add the Brussels sprouts and cook for 4–5 minutes until tender but still firm. Drain and set aside to cool slightly.
In a small saucepan over medium heat, combine the heavy cream, minced garlic, salt, pepper, and nutmeg. Heat gently, stirring occasionally, until the mixture is warm and infused with the garlic, about 3–4 minutes. Remove from heat.
In a mixing bowl, toss the Brussels sprouts with 75 grams of Gruyere cheese and 25 grams of Parmesan cheese. Arrange the mixture in the prepared baking dish.
Pour the warm cream evenly over the Brussels sprouts and cheese mixture, ensuring everything is well-coated.
In a separate bowl, combine the breadcrumbs, the remaining Gruyere and Parmesan cheeses, and a drizzle of olive oil. Mix until the breadcrumbs are coated and crumbly.
Sprinkle the breadcrumb mixture evenly over the top of the Brussels sprouts.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbling.
Allow the gratin to cool for 5 minutes before serving. Serve warm as a side dish or enjoy as a vegetable-forward main.
Nutrition Facts
Calories |
2059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.0 g | 203% | |
| Saturated Fat | 87.1 g | 435% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 428 mg | 143% | |
| Sodium | 3624 mg | 158% | |
| Total Carbohydrate | 80.5 g | 29% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 14.3 g | ||
| Protein | 71.2 g | 142% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1673 mg | 129% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 158 mg | 3% | |
*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.
