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 golden breadcrumb crust. Perfect for holiday dinners or a comforting weeknight meal.
Ingredients
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Dairy
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup grated Gruyère or cheddar cheese
- 1/4 cup grated Parmesan cheese
Others
- 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 Brussels sprouts until they are just tender, about 5-7 minutes, then drain thoroughly to remove excess water.
- Sauté garlic. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, which will take about a minute.
- Prepare cheese sauce. Pour in the heavy cream, then add nutmeg, salt, and pepper. Simmer the mixture for 3-4 minutes until it thickens slightly.
- Melt cheeses into sauce. Remove the saucepan from heat and stir in the Gruyère and half of the Parmesan cheese until fully melted and smooth.
- Assemble dish. Place the cooked Brussels sprouts in a greased baking dish, then pour the warm cheese sauce evenly over them.
- Add breadcrumb topping. Combine the breadcrumbs with the remaining Parmesan cheese and sprinkle the mixture evenly over the top of the Brussels sprouts and cheese sauce.
- Bake gratin. Bake the assembled gratin uncovered for 20-25 minutes, or until the top is golden brown and bubbly.
- Cool and serve. Allow the gratin to cool slightly before serving to let the sauce set a bit and to avoid burning the mouth.
Notes
- You can substitute Gruyère with cheddar cheese if preferred or based on availability.
- For extra flavor, add a pinch of freshly ground black pepper or a sprinkle of grated nutmeg.
- Make sure to drain Brussels sprouts well to avoid a watery gratin.
- For a gluten-free option, substitute breadcrumbs with gluten-free breadcrumbs or crushed nuts.
