Brussels Sprouts Gratin
Turn humble Brussels sprouts into a show-stopping side dish with this indulgent Brussels Sprouts Gratin recipe! Blanched Brussels sprouts are enveloped in a velvety cheese sauce made with creamy Gruyère and Parmesan, then topped with golden, crispy panko breadcrumbs for the perfect balance of rich and crunchy. Infused with garlic and a hint of nutmeg, this baked gratin delivers comfort-food vibes with an elevated touch. Ready in under an hour, it’s an ideal choice for holiday dinners, cozy family meals, or any occasion that calls for a creamy, cheesy crowd-pleaser. Whether you're a longtime Brussels sprouts fan or looking to convert skeptics, this dish is guaranteed to impress!
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Ingredients
- 900 grams Brussels sprouts
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 3 cloves Garlic
- 480 milliliters Whole milk
- 120 milliliters Heavy cream
- 120 grams Gruyère cheese, shredded
- 60 grams Parmesan cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 60 grams Panko breadcrumbs
- 1 tablespoon Olive oil
Directions
Step 1
Preheat your oven to 200°C (400°F). Lightly grease a 9x13-inch baking dish and set it aside.
Step 2
Trim the ends of the Brussels sprouts and cut them in half lengthwise. Bring a large pot of salted water to a boil and blanch the Brussels sprouts for 4-5 minutes, until tender but still vibrant. Drain and set aside.
Step 3
In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute, until fragrant.
Step 4
Whisk in the flour to create a roux, stirring constantly for 1-2 minutes, until lightly golden.
Step 5
Gradually whisk in the milk and heavy cream, continuing to stir until the mixture thickens, about 3-4 minutes.
Step 6
Lower the heat and stir in the Gruyère and Parmesan cheeses until melted and smooth. Season with salt, black pepper, and nutmeg (if using).
Step 7
Add the blanched Brussels sprouts to the cheese sauce and toss to coat evenly. Transfer the mixture to the prepared baking dish and spread it out evenly.
Step 8
In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the gratin.
Step 9
Bake in the preheated oven for 20-25 minutes, or until the topping is golden and crispy.
Step 10
Remove the gratin from the oven and let it cool for a few minutes before serving. Enjoy your creamy, cheesy Brussels Sprouts Gratin!
Nutrition Facts
| Serving size | (1842.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2523.0 |
| Total Fat 165.0g | 0% |
| Saturated Fat 90.0g | 0% |
| Polyunsaturated Fat 1.9g | |
| Cholesterol 461.0mg | 0% |
| Sodium 5042.6mg | 0% |
| Total Carbohydrate 159.6g | 0% |
| Dietary Fiber 34.8g | 0% |
| Total Sugars 49.6g | |
| Protein 117.4g | 0% |
| Vitamin D 243.5IU | 0% |
| Calcium 2715.0mg | 0% |
| Iron 8.5mg | 0% |
| Potassium 906.1mg | 0% |
Source of Calories