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
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 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.
