Smoked Gouda Brussels Sprouts Gratin
Creamy, smoky, and irresistibly indulgent, this Smoked Gouda Brussels Sprouts Gratin transforms humble Brussels sprouts into a decadent side dish worthy of any table. Featuring tender, blanched Brussels sprouts bathed in a luscious smoked Gouda and Parmesan cheese sauce, this gratin is topped with a golden, crunchy panko breadcrumb crust for a perfect blend of creamy and crispy textures. A touch of garlic and fresh thyme enhances the savory depth, while the hint of smoky cheese adds a sophisticated twist to this classic comfort food. Ready in just 50 minutes, it’s an elegant yet easy dish perfect for holiday feasts or weeknight dinners. Serve this gratin hot and watch it disappear—it’s a guaranteed crowd-pleaser that will make even Brussels sprouts skeptics ask for seconds!
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Recipe Information
Ingredients
- 1.5 pounds Brussels sprouts
- 2 tablespoons Unsalted butter
- 3 cloves Garlic
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cup Heavy cream
- 1.5 cups Smoked Gouda cheese
- 0.5 cup Parmesan cheese
- 1 teaspoon Kosher salt
- 0.5 teaspoon Black pepper
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 teaspoon Fresh thyme (optional)
Instructions
Preheat your oven to 375°F (190°C).
Trim the ends of the Brussels sprouts and remove any yellow or damaged outer leaves. Cut them in half.
Bring a large pot of salted water to boil. Add the Brussels sprouts and blanch them for 3-4 minutes until they are bright green and slightly tender. Drain and set aside.
Melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly to avoid burning.
Gradually whisk in the milk and heavy cream, stirring constantly to create a smooth sauce. Bring to a gentle simmer and cook until slightly thickened, about 3-4 minutes.
Reduce the heat to low and stir in 1 1/4 cups of the smoked Gouda and 1/4 cup of the Parmesan cheese until melted and smooth. Reserve the remaining cheese for the topping. Season the sauce with kosher salt and black pepper.
In a large mixing bowl, combine the cooked Brussels sprouts and cheese sauce, tossing until evenly coated.
Transfer the mixture to a greased 9x13-inch baking dish. Spread it out evenly.
In a small bowl, mix the panko breadcrumbs, remaining smoked Gouda, remaining Parmesan cheese, olive oil, and fresh thyme (if using). Sprinkle the breadcrumb mixture evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Allow the gratin to rest for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.2 g | 35% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 676 mg | 29% | |
| Total Carbohydrate | 24.6 g | 9% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 414 mg | 32% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 593 mg | 13% | |
*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.
