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
Scale
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.
