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.
