Roasted Brussels Sprouts and Potato Gratin
Indulge in the ultimate comfort food with this Roasted Brussels Sprouts and Potato Gratin, a luxurious twist on a classic gratin recipe. Perfectly roasted Brussels sprouts and tender Yukon Gold potatoes are layered with a rich, velvety cheese sauce made with Gruyère, Parmesan, and a hint of nutmeg for warmth. This dish combines crispy edges, creamy textures, and cheesy goodness in every bite, with fresh thyme adding an herbaceous finish. Ideal as a decadent holiday side dish or a hearty vegetarian main, this gratin is as beautiful as it is delicious, with its golden, bubbly top. Whether you’re hosting a dinner party or cozying up for a weekday meal, this recipe hits all the right notes for flavor and indulgence.
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Recipe Information
Ingredients
- 400 grams Brussels sprouts
- 500 grams Yukon Gold potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 400 milliliters Whole milk
- 100 milliliters Heavy cream
- 2 Garlic cloves, minced
- 0.25 teaspoon Ground nutmeg
- 150 grams Gruyère cheese, grated
- 30 grams Parmesan cheese, grated
- 1 teaspoon Fresh thyme leaves
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish and set aside.
Trim the ends of the Brussels sprouts and cut them in half. Wash and thinly slice the Yukon Gold potatoes (around 1/8-inch thick).
Place the Brussels sprouts on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Toss to coat evenly, then roast for 15 minutes, stirring once halfway through.
In a large skillet, melt the butter over medium heat. Stir in the flour and cook for 1–2 minutes, stirring constantly, until the mixture forms a smooth paste.
Gradually whisk in the milk and heavy cream, making sure to avoid lumps. Stir in the minced garlic, nutmeg, 1/2 teaspoon of salt, and the remaining 1/4 teaspoon of black pepper. Simmer for 3–4 minutes until the sauce thickens.
Remove the skillet from the heat and stir in 100 grams of Gruyère cheese and 15 grams of Parmesan cheese until melted and smooth.
Layer half of the potato slices in the prepared baking dish, slightly overlapping them. Top with half of the roasted Brussels sprouts and pour over half of the cheese sauce. Repeat with the remaining potatoes, Brussels sprouts, and cheese sauce.
Sprinkle the remaining Gruyère cheese, Parmesan cheese, and fresh thyme leaves evenly over the top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbling and the potatoes are tender when pierced with a fork.
Let the gratin rest for 5–10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 80.4 g | 402% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 4243 mg | 184% | |
| Total Carbohydrate | 155.0 g | 56% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 33.3 g | ||
| Protein | 96.7 g | 193% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 2552 mg | 196% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2899 mg | 62% | |
*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.
