If you are searching for a comforting side that feels both indulgent and fresh, this Brussels Sprouts Gratin Recipe is an absolute must-try. Tender Brussels sprouts are bathed in a luscious, garlicky cream sauce, layered with rich Gruyère and Parmesan cheeses, and finished under a golden, crispy breadcrumb topping. This dish strikes a beautiful balance between creamy, savory, and crunchy, making it a show-stopper on any table. Whether it’s a holiday feast or a cozy weeknight dinner, the Brussels Sprouts Gratin Recipe brings warmth and irresistible flavor to your plate.
Ingredients You’ll Need
Every ingredient here plays a vital role in building layers of flavor and texture, from the nutty sweetness of the cheese to the subtle warmth of nutmeg. The simplicity of these ingredients means you can easily find them but the magic happens when they come together just right.
- 1 lb Brussels sprouts, trimmed and halved: Fresh, firm sprouts make the base of this dish with a lovely bite and natural sweetness.
- 2 tablespoons butter: Adds rich creaminess and helps sauté the garlic for depth of flavor.
- 2 cloves garlic, minced: Infuses the sauce with a fragrant punch that complements the cheese beautifully.
- 1 cup heavy cream: Creates the luxurious, silky cheese sauce that coats every sprout.
- 1/2 cup grated Gruyère or cheddar cheese: Gruyère melts to a perfect gooey texture with a slightly sweet, nutty flavor.
- 1/4 cup grated Parmesan cheese: Adds sharpness and enhances the overall savoriness.
- 1/2 cup breadcrumbs: Provides the golden, crisp topping that contrasts wonderfully with the creamy filling.
- Salt and pepper to taste: Essential seasonings to balance and brighten all the flavors.
- 1/4 teaspoon nutmeg (optional): Offers a subtle warm spice that elevates the cream sauce.
How to Make Brussels Sprouts Gratin Recipe
Step 1: Prepare Your Brussels Sprouts
Begin by trimming and halving one pound of fresh Brussels sprouts. Cook them until just tender—steaming or boiling for about 5 to 7 minutes works perfectly. This step ensures a tender but not mushy texture that holds up well once baked in the gratin.
Step 2: Make the Creamy Garlic Sauce
While the sprouts are cooking, melt two tablespoons of butter in a saucepan over medium heat. Add two cloves of minced garlic and sauté until it releases a fragrant aroma. Then pour in one cup of heavy cream, seasoning with salt, pepper, and the optional 1/4 teaspoon of nutmeg. Let it simmer gently for 3 to 4 minutes to thicken slightly, creating a decadent base for the cheese.
Step 3: Add Your Cheeses
Remove the cream sauce from heat and stir in half a cup of grated Gruyère along with half of the Parmesan cheese. The cheeses melt into the warm cream, resulting in a luxuriously smooth sauce that clings beautifully to the Brussels sprouts.
Step 4: Assemble the Gratin
Place the cooked Brussels sprouts in a greased baking dish, then pour the creamy cheese sauce evenly over them, making sure each sprout gets coated. Next, mix the remaining Parmesan cheese with half a cup of breadcrumbs and sprinkle this golden topping generously on the surface. This topping bakes into a crunchy crust that adds irresistible texture.
Step 5: Bake Until Golden
Pop the dish into a preheated oven at 375°F (190°C) and bake uncovered for 20 to 25 minutes. The gratin should bubble around the edges with a rich golden crust on top. Let it cool for a few minutes before serving to allow the cheese sauce to set slightly.
How to Serve Brussels Sprouts Gratin Recipe
Garnishes
Sprinkle freshly chopped parsley or chives over the finished gratin for a pop of color and a hint of freshness that brightens each bite. A small drizzle of truffle oil can also take this dish to the next level if you’re feeling fancy.
Side Dishes
This Brussels Sprouts Gratin Recipe pairs wonderfully with roasted meats like chicken or pork, as well as hearty grains such as wild rice or quinoa. Its creamy richness balances out simpler dishes, turning your meal into an elegant, satisfying feast.
Creative Ways to Present
For a fun twist, serve the Brussels Sprouts Gratin Recipe in individual ramekins to make each portion feel special. Alternatively, layer it with crispy bacon bits or toasted nuts right before serving for an exciting texture contrast.
Make Ahead and Storage
Storing Leftovers
Place any leftover Brussels Sprouts Gratin in an airtight container and refrigerate for up to three days. The flavors meld even more after resting, making the leftovers a tasty treat.
Freezing
You can freeze this gratin in a freezer-safe dish for up to two months. It’s best to slightly underbake before freezing, then bake fully just before serving to maintain the creamy texture and crisp topping.
Reheating
Reheat leftovers in a 350°F (175°C) oven until warmed through, about 15 to 20 minutes. To restore crispiness on top, finish under the broiler for a couple of minutes, watching carefully so it does not burn.
FAQs
Can I use frozen Brussels sprouts for this recipe?
While fresh Brussels sprouts yield the best texture and flavor, frozen sprouts can work in a pinch. Just thaw and drain them well before assembling to avoid excess moisture.
Is there a dairy-free alternative for the cream and cheese?
You could try substituting coconut cream and a dairy-free cheese substitute, but the texture and flavor may differ significantly from the original creamy indulgence you get in the Brussels Sprouts Gratin Recipe.
How do I know when the gratin is done baking?
Look for a bubbly sauce around the edges and a golden brown, crispy breadcrumb topping. If these signs are present after 20 to 25 minutes, it’s ready to come out!
Can I prepare this dish ahead of time?
Absolutely! You can assemble the gratin a few hours before baking and keep it refrigerated. Just add a few extra minutes to the baking time if cooking straight from the fridge.
What can I add to make this dish more filling?
Consider stirring in cooked pancetta, diced ham, or toasted nuts for added protein and crunch. These additions complement the creamy, cheesy flavors wonderfully.
Final Thoughts
This Brussels Sprouts Gratin Recipe is the perfect way to transform humble sprouts into a dish that feels truly special. With its creamy cheese sauce, garlicky warmth, and crispy topping, it’s destined to become a beloved favorite whether you serve it at a family gathering or a casual dinner. Don’t hesitate to bring this comforting recipe into your kitchen—you’ll be amazed at how quickly it disappears once on the table!
Print
Brussels Sprouts Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
Description
This Brussels Sprouts Gratin is a creamy, cheesy baked side dish featuring tender Brussels sprouts coated in a rich Gruyère and Parmesan cheese sauce, topped with a crispy Parmesan breadcrumb crust. Perfectly golden and bubbling fresh from the oven, it’s an elegant yet simple dish ideal for holiday dinners or everyday meals.
Ingredients
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Dairy & Cheese
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup grated Gruyère or cheddar cheese
- 1/4 cup grated Parmesan cheese
Other
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the gratin.
- Cook Brussels Sprouts: Steam or boil the trimmed and halved Brussels sprouts for about 5-7 minutes until they are just tender. Drain thoroughly to remove excess water.
- Sauté Garlic: In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until it becomes fragrant, but not browned, for about 1-2 minutes.
- Prepare Cream Sauce: Pour the heavy cream into the saucepan with garlic. Add the nutmeg, salt, and pepper to taste. Let the mixture simmer gently for 3-4 minutes until it slightly thickens.
- Melt Cheese: Remove the saucepan from heat and stir in the grated Gruyère (or cheddar) and half of the Parmesan cheese until the cheeses melt into a smooth sauce.
- Assemble Dish: Place the drained Brussels sprouts evenly in a greased baking dish. Pour the cheese sauce evenly over the sprouts, ensuring they’re well coated.
- Add Topping: Combine the breadcrumbs with the remaining Parmesan cheese, then sprinkle this mixture over the top of the gratin for a crunchy crust.
- Bake: Bake the dish uncovered in the preheated oven for 20-25 minutes, or until the topping is golden brown and the sauce is bubbly.
- Serve: Remove from the oven and let it cool slightly for a few minutes before serving to allow the gratin to set and flavors to meld.
Notes
- For a nuttier flavor, try substituting Gruyère with sharp cheddar or fontina cheese.
- Ensure Brussels sprouts are well-drained before mixing with the sauce to avoid a watery gratin.
- Breadcrumbs can be homemade or store-bought; for extra flavor, toss them with a teaspoon of melted butter before topping.
- Nutmeg is optional but adds a subtle warmth enhancing the cream sauce.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven for best results.
