If you are looking for a dish that combines comfort, elegance, and a burst of vibrant flavors, this Brussels Sprouts Gratin Recipe is your new best friend in the kitchen. The tender, caramelized Brussels sprouts bathed in a creamy, cheesy sauce and topped with a perfectly golden crust create a match made in culinary heaven. It’s a delightful way to enjoy Brussels sprouts, turning them into the star of any meal with rich, indulgent layers that invite you to savor every bite. Whether you’re making a weeknight dinner or impressing guests at a holiday feast, this recipe strikes just the right balance between simple home cooking and restaurant-worthy sophistication.
Ingredients You’ll Need
The magic behind this Brussels Sprouts Gratin Recipe lies in its straightforward yet thoughtfully chosen ingredients. Each one plays a crucial role in building the dish’s creamy texture, nutty depth, and golden finish, making the flavors sing in harmony.
- 1 lb Brussels sprouts, trimmed and halved: Fresh and firm sprouts ensure a tender, slightly crisp bite after cooking.
- 2 tablespoons butter: Adds a rich base and helps sauté the garlic to infuse the dish with warmth.
- 2 cloves garlic, minced: Brings a fragrant punch that complements the mildness of the sprouts perfectly.
- 1 cup heavy cream: Creates the luxuriously smooth and creamy sauce that hugs every sprout.
- 1/2 cup grated Gruyère or cheddar cheese: Offers a savory, melty core filled with nutty and slightly sharp notes.
- 1/4 cup grated Parmesan cheese: Adds a salty, aged flavor that enhances the gratin’s crust and interior.
- 1/2 cup breadcrumbs: Provides a crunchy, golden topping for the satisfying finish.
- Salt and pepper to taste: Essential seasonings that bring balance and highlight each component.
- 1/4 teaspoon nutmeg (optional): A subtle warm spice that elevates the creamy sauce with its aromatic complexity.
How to Make Brussels Sprouts Gratin Recipe
Step 1: Prepare the Brussels Sprouts
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). This sets the stage perfectly for baking the gratin to a golden finish. While the oven heats, steam or boil the Brussels sprouts until they’re just tender—about 5 to 7 minutes. Draining them thoroughly is key to avoid a watery dish and to ensure the creamy sauce clings beautifully to the sprouts.
Step 2: Make the Creamy Garlic Sauce
Next, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté it until it’s wonderfully fragrant but not browned, which takes about a minute. Pour in the heavy cream, sprinkle in the nutmeg if using, and season with salt and pepper. Let this simmer gently for 3 to 4 minutes until it thickens slightly, creating the luscious base for your gratin.
Step 3: Incorporate the Cheeses
Remove the saucepan from heat and stir in the Gruyère (or cheddar) and half of the Parmesan cheese. Mixing off the heat lets the cheeses melt smoothly without separating, crafting a rich sauce that’s hearty and comforting. The Gruyère brings nuttiness, while the Parmesan adds a sharp undertone that will shine through.
Step 4: Assemble and Bake
Arrange the cooked Brussels sprouts in a greased baking dish to form an even layer. Pour the creamy cheese sauce generously over the sprouts, ensuring every piece is lovingly coated. In a small bowl, combine the remaining Parmesan with the breadcrumbs, then sprinkle this crunchy topping evenly over the dish. Place the gratin in the oven and bake uncovered for 20 to 25 minutes, until the topping turns golden and bubbles enticingly.
Step 5: Cool and Serve
Once baked, allow your Brussels Sprouts Gratin Recipe to cool for a few minutes so the flavors meld and the sauce sets just enough for easy serving. This little pause also lets you admire your golden creation before digging in!
How to Serve Brussels Sprouts Gratin Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a vibrant pop of green that contrasts beautifully with the gratin’s golden crust. A few toasted pine nuts on top can bring a delightful crunch and a subtle nutty flavor boost.
Side Dishes
This Brussels Sprouts Gratin Recipe shines as a side dish to roasted meats like turkey, chicken, or pork tenderloin. It also pairs wonderfully with creamy mashed potatoes or a crisp green salad to balance the richness with freshness and texture.
Creative Ways to Present
For a unique twist, try serving the gratin in individual ramekins for a charming, personalized presentation. Alternatively, layer it with caramelized onions or crispy bacon bits to introduce extra layers of flavor that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Store any leftover Brussels Sprouts Gratin Recipe in an airtight container in the refrigerator for up to three days. Keeping it chilled helps maintain the texture of the sprouts and the cream sauce’s velvety consistency.
Freezing
You can freeze this gratin before baking. Assemble the entire dish, cover it tightly with foil, and freeze for up to two months. When ready to enjoy, bake it straight from the freezer, adding extra time to ensure it heats through and the topping crisps beautifully.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit (175 degrees Celsius) until warmed through, usually about 15 minutes. This method keeps the crust crunchy and the interior creamy, unlike microwaving which can make the topping soggy.
FAQs
Can I use frozen Brussels sprouts for this gratin?
While fresh Brussels sprouts are ideal for the best texture and flavor, you can use frozen ones in a pinch. Be sure to thaw and drain them thoroughly before cooking to avoid excess moisture in your gratin.
Is there a vegetarian version of this Brussels Sprouts Gratin Recipe?
Absolutely! This recipe is naturally vegetarian as it contains no meat products. Just double-check your cheeses to ensure they do not contain animal rennet if you prefer strictly vegetarian options.
What can I substitute for Gruyère cheese?
If Gruyère isn’t available, sharp cheddar is a fantastic substitute. It melts well and provides a slightly different but still delicious flavor that complements Brussels sprouts beautifully.
How do I make this recipe dairy-free?
You can replace heavy cream with coconut cream or a creamy plant-based milk thickened with a bit of flour or cornstarch. Use dairy-free cheese alternatives to keep the cheesy flavor, or omit cheese altogether and add nutritional yeast for a savory touch.
Can I add other vegetables to the gratin?
Definitely! Chopped cauliflower or shredded carrots can be mixed with the Brussels sprouts before assembling the gratin. Just adjust the cooking time slightly to ensure all vegetables are tender and evenly cooked.
Final Thoughts
This Brussels Sprouts Gratin Recipe is a true crowd-pleaser that elevates simple vegetables into a creamy, cheesy delight everyone will love. It’s comforting, easy to prepare, and a brilliant way to sneak more greens onto your table without sacrificing flavor. Give it a try and watch how your family and friends ask for seconds – I promise it will become one of your favorite recipes to share!
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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
- Diet: Vegetarian
Description
This Brussels Sprouts Gratin recipe offers a creamy, cheesy side dish that’s perfect for any meal. Tender Brussels sprouts are coated in a rich garlic-infused cream sauce with Gruyère and Parmesan cheeses, topped with a crunchy Parmesan breadcrumb crust, and baked to golden perfection. Easy to prepare and full of comforting flavors, this gratin elevates the humble Brussels sprout to an irresistible dish.
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 until they are just tender, approximately 5-7 minutes, then drain them thoroughly to avoid excess moisture.
- Sauté Garlic: In a saucepan over medium heat, melt the butter and add the minced garlic, cooking until fragrant but not browned to enhance the sauce’s flavor.
- Prepare Cream Sauce: Pour in the heavy cream, add nutmeg (if using), salt, and pepper. Simmer the mixture for 3-4 minutes until it slightly thickens.
- Add Cheese: Remove the cream sauce from heat and stir in the grated Gruyère and half of the Parmesan cheese until the cheeses fully melt, creating a smooth, rich sauce.
- Assemble Gratin: Place the cooked Brussels sprouts in a greased baking dish, then pour the cheese sauce evenly over them.
- Add Breadcrumb Topping: Mix the breadcrumbs with the remaining Parmesan cheese and sprinkle this mixture evenly on top of the Brussels sprouts and cheese sauce.
- Bake: Bake the assembled dish uncovered in the preheated oven for 20-25 minutes until the topping is golden brown and bubbly.
- Serve: Let the gratin cool slightly before serving, allowing the sauce to set and enhancing the flavors.
Notes
- You can substitute Gruyère with sharp cheddar for a different cheese flavor profile.
- For a nuttier taste, add a pinch of freshly ground black pepper to the breadcrumb topping.
- Make sure to drain the Brussels sprouts well to prevent a watery gratin.
- Nutmeg is optional but adds a warm, aromatic depth to the cream sauce.
- This dish pairs well with roasted meats or can be served as a comforting vegetarian main course.
