This Brussels Sprouts Gratin is pure comfort on a plate—creamy, bubbling, and crowned with cheesy golden goodness. If you thought Brussels sprouts were only an ordinary side, wait until you taste how Gruyère and Parmesan bring them to their flavorful peak in this baked delight. Each bite blends velvety cream sauce with the earthy tenderness of sprouts, making this dish a stand-out addition to any dinner or holiday gathering. You’ll find yourself serving Brussels Sprouts Gratin at every opportunity—because everyone will be asking for it again and again!
Ingredients You’ll Need
The magic of this dish is how easy it is to gather such simple ingredients, yet the final creation is nothing short of spectacular. Each component adds depth, richness, or that irresistible crispy finish, making this gratin truly unforgettable.
- Brussels sprouts (1½ lbs, trimmed and halved): These are your star—ensure they’re fresh for the sweetest, most tender bite.
- Butter (2 tablespoons): Adds richness and helps sauté the garlic for extra flavor.
- Garlic (2 cloves, minced): Gives the sauce a subtle aromatic kick—don’t skip it!
- Heavy cream (1 cup): Ensures that irresistibly creamy sauce we all crave in a gratin.
- Salt (½ teaspoon): Enhances every flavor in the dish, even the cheese.
- Black pepper (¼ teaspoon): For just a touch of warmth and complexity.
- Ground nutmeg (â…› teaspoon, optional): Adds a whisper of spice that pairs beautifully with creamy sauces.
- Gruyère cheese (½ cup, grated): Melts lusciously, giving a nutty, savory backbone to your Brussels Sprouts Gratin.
- Parmesan cheese (¼ cup, grated): For that unmistakable salty, cheesy edge and lovely golden top.
- Breadcrumbs (¼ cup, optional for topping): Create an irresistible crispy finish on top.
- Olive oil (1 tablespoon, if using breadcrumbs): Helps the breadcrumbs turn perfectly golden and not dry out.
How to Make Brussels Sprouts Gratin
Step 1: Prep and Blanch the Brussels Sprouts
Start by preheating your oven to 400°F (200°C) and lightly greasing a 9×9-inch baking dish. While that heats up, bring a large pot of salted water to a rolling boil. Drop in your trimmed and halved Brussels sprouts and blanch for just 3–4 minutes. You’re looking for them to be tender but still vibrant green—they’ll finish cooking in the oven. Drain well and pat dry with a paper towel to keep your sauce from getting watery.
Step 2: Sauté the Garlic and Start the Sauce
Melt the butter in a large skillet over medium heat, then stir in the minced garlic. Let it sizzle and release its fragrance for about a minute; you don’t want it browned, just softened. Pour in the heavy cream and add the salt, black pepper, and nutmeg if using. Simmer everything gently for 2–3 minutes until the sauce begins to thicken and the flavors meld together. This step is what gives Brussels Sprouts Gratin its luscious base.
Step 3: Toss and Assemble
Gently add your blanched sprouts to the skillet, stirring to coat them in the creamy, garlicky sauce. Once each sprout is glossy and you can smell that heavenly aroma, carefully transfer the mixture to your prepared baking dish. Spread them out evenly to ensure every serving has enough sauce and sprouts.
Step 4: Add the Cheese and (Optional) Breadcrumb Topping
Sprinkle the grated Gruyère cheese over the saucy sprouts, followed by a shower of Parmesan. If using breadcrumbs for extra crunch, toss them with olive oil in a small bowl and scatter over the top. The combination of cheeses and crispy topping is what makes Brussels Sprouts Gratin truly irresistible.
Step 5: Bake and Serve
Pop your baking dish into the oven and bake for 20–25 minutes. You’ll know it’s ready when the sauce is bubbling and the top is beautifully golden. Let your gratin rest for a few minutes before serving so the sauce thickens slightly and it’s easier to scoop. Get ready for rave reviews at the table!
How to Serve Brussels Sprouts Gratin
Garnishes
Just before serving, try scattering a handful of freshly chopped parsley or chives across the top for a bright, fresh finish. Sometimes I like to add a sprinkle of extra Parmesan or cracked black pepper for even more flair. These little touches make Brussels Sprouts Gratin look as special as it tastes.
Side Dishes
This gratin pairs beautifully with everything from roast chicken or turkey to vegetarian mains like lentil loaf or mushroom Wellington. I especially love it alongside mashed potatoes or a simple grain like farro for a well-rounded meal—Brussels Sprouts Gratin elevates any dinner spread!
Creative Ways to Present
If you’re hosting a party, portion the gratin into individual ramekins before baking for a personal touch. For a special occasion, serve it family-style in a rustic cast iron skillet straight from the oven. No matter how you present it, Brussels Sprouts Gratin always steals the show.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftovers tightly with foil or transfer to an airtight container. Store in the refrigerator for up to 3 days. The flavors actually deepen a bit as they sit, making Brussels Sprouts Gratin a great make-ahead option.
Freezing
You can freeze fully baked Brussels Sprouts Gratin—just let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.
Reheating
For the best results, reheat in a 350°F oven until warmed through and bubbly, about 15–20 minutes. If the top needs crisping, finish under the broiler for a minute or two. You can also microwave individual portions, but the oven preserves that delicious crunchy topping.
FAQs
Can I use frozen Brussels sprouts for Brussels Sprouts Gratin?
You can, but fresh sprouts give the best texture and flavor. If using frozen, allow them to thaw completely and pat them dry to avoid excess moisture in the gratin.
What other cheeses work well if I don’t have Gruyère?
Sharp white cheddar or fontina are fantastic substitutes—they melt well and add a rich, creamy flavor. Feel free to experiment with your favorites!
Is it necessary to use breadcrumbs on top?
Breadcrumbs add a wonderful crunch, but they’re totally optional. If you prefer a gluten-free or lighter version, skip them and enjoy the bubbly, cheesy finish on its own.
Can Brussels Sprouts Gratin be made ahead for a party?
Absolutely! You can assemble the dish a day ahead, cover, and refrigerate it unbaked. When ready to serve, add cheese and breadcrumbs, then bake as instructed.
How do I prevent my gratin from being watery?
Make sure to thoroughly drain and pat the Brussels sprouts dry after blanching. Excess moisture can make the sauce watery, so this step is key for a creamy gratin.
Final Thoughts
If you’ve never fallen in love with Brussels sprouts before, this Brussels Sprouts Gratin just might do the trick. Every bite feels like a cozy celebration, so I hope you’ll give this dish a try the next time you want to wow your guests—or simply treat yourself!
Print
Brussels Sprouts Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French-American
- Diet: Vegetarian
Description
Indulge in this creamy and cheesy Brussels Sprouts Gratin, a delightful side dish perfect for any occasion. Tender Brussels sprouts bathed in a luscious cream sauce, topped with a golden crust of Gruyère and Parmesan cheese. This dish elevates the humble sprout to a whole new level of deliciousness.
Ingredients
Brussels Sprouts:
- 1½ lbs Brussels sprouts, trimmed and halved
Cream Sauce:
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- â…› teaspoon ground nutmeg (optional)
Cheese Topping:
- ½ cup grated Gruyère cheese
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional for topping)
- 1 tablespoon olive oil (if using breadcrumbs)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and grease a 9×9-inch baking dish.
- Blanch Brussels Sprouts: Boil Brussels sprouts for 3–4 minutes, then drain and dry.
- Make Cream Sauce: Sauté garlic in butter, then add cream, salt, pepper, and nutmeg. Simmer until thickened.
- Combine and Bake: Toss Brussels sprouts in the sauce, transfer to baking dish, top with cheeses (and breadcrumbs if desired), and bake for 20–25 minutes until golden.
- Serve: Let cool slightly before serving.
Notes
- For added flavor, include crumbled cooked bacon before baking.
- Substitute Gruyère with sharp white cheddar or fontina if preferred.
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