If you’ve ever thought Brussels sprouts couldn’t be deliciously indulgent, wait until you try this Brussels Sprouts Gratin Recipe. It transforms humble Brussels sprouts into a luscious, cheesy masterpiece that’s crispy on top and creamy inside, creating a perfect balance of flavors and textures. This dish is so comforting and elegantly simple that it’s destined to become a favorite anytime you want to wow your family or guests with something both healthy and irresistibly tasty.
Ingredients You’ll Need
Gathering just a handful of straightforward ingredients is all it takes to create this irresistible gratin. Each ingredient plays a crucial role, from the rich creaminess of the cheese to the bright, slightly nutty character of Brussels sprouts, culminating in a dish full of texture and flavor.
- 1 lb Brussels sprouts, trimmed and halved: Fresh and firm sprouts give a slightly sweet, earthy base and maintain texture after baking.
- 2 tablespoons butter: Adds richness and helps develop the creamy sauce’s flavor.
- 2 cloves garlic, minced: Provides a subtle aromatic kick that deepens the dish’s savory profile.
- 1 cup heavy cream: Creates the smooth, velvety sauce that coats every sprout perfectly.
- 1/2 cup grated Gruyère or cheddar cheese: Offers melty, nutty depth and gooeyness.
- 1/4 cup grated Parmesan cheese: Brings a salty bite and sharpness to the sauce and topping.
- 1/2 cup breadcrumbs: Adds a golden, crispy crust for incredible texture contrast.
- Salt and pepper to taste: Essential seasonings that enhance every flavor.
- 1/4 teaspoon nutmeg (optional): A warm, subtly sweet note that nicely rounds out the creamy sauce.
How to Make Brussels Sprouts Gratin Recipe
Step 1: Prepare the Oven and Brussels Sprouts
First things first, preheat your oven to 375°F (190°C) so it’s ready when you need to bake the gratin. Meanwhile, steam or boil your trimmed and halved Brussels sprouts for about 5 to 7 minutes until they’re just tender. This step ensures they stay vibrant in color and have a tender bite without turning mushy. Drain them thoroughly so the gratin doesn’t get watered down.
Step 2: Make the Creamy Garlic Sauce
In a saucepan over medium heat, melt the butter until it’s bubbling gently, then add the minced garlic. Sauté the garlic just until it becomes fragrant — this brings out its wonderful flavor without overpowering the dish. Next, pour in the heavy cream and add the optional nutmeg along with salt and pepper. Let it gently simmer for 3 to 4 minutes until slightly thickened, so it clings luxuriously to the sprouts.
Step 3: Add the Cheese to the Sauce
Remove the saucepan from heat and stir in the Gruyère (or cheddar) along with half of the Parmesan cheese. The warmth from the sauce will melt the cheese perfectly, creating a silky, rich sauce that’s packed with savory goodness. This cheesy base is what makes this Brussels Sprouts Gratin Recipe so decadent and comforting.
Step 4: Assemble the Gratin
Grease a baking dish lightly and spread the steamed Brussels sprouts evenly inside. Pour the cheese sauce right over them to coat each sprout generously. This ensures every bite has that creamy, cheesy flavor we all crave in a gratin.
Step 5: Add the Crunchy Topping
In a small bowl, mix together the breadcrumbs and the remaining Parmesan cheese. Sprinkle this topping evenly over the Brussels sprouts and sauce. This crunchy layer will bake to a gorgeous golden brown, adding texture and an irresistible finish to your gratin.
Step 6: Bake Until Golden and Bubbling
Pop the baking dish into your preheated oven and bake uncovered for 20 to 25 minutes. You’ll know it’s ready when the topping turns that perfect toasted gold and the sauce is bubbling happily underneath. Let the gratin cool for a few minutes before serving to allow the sauce to set slightly and for easier portioning.
How to Serve Brussels Sprouts Gratin Recipe
Garnishes
For a touch of freshness and color, sprinkle some chopped fresh parsley or chives right before serving. A light drizzle of good-quality olive oil or even a squeeze of lemon juice can brighten the dish and give it a lovely finish.
Side Dishes
This Brussels Sprouts Gratin Recipe pairs beautifully with hearty mains like roasted chicken, baked salmon, or even a juicy steak. It’s a fantastic vegetable side that elevates any meal without stealing the spotlight.
Creative Ways to Present
For entertaining, try serving the gratin in individual ramekins or mini skillets. Layer the Brussels sprouts with bits of crispy bacon or caramelized onions inside the gratin to customize the flavors and make it even more special.
Make Ahead and Storage
Storing Leftovers
You can store any leftover gratin in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making the next-day bites even more satisfying.
Freezing
This gratin freezes well if you want to plan ahead. Let it cool completely, then cover tightly with plastic wrap and foil before freezing. It will keep its texture and flavor for up to 2 months.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to maintain that lovely crispy topping. Avoid microwaving if possible as it can make the topping soggy and the texture less appealing.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Yes, frozen Brussels sprouts can be used in a pinch. Just make sure to thaw and drain them well so the gratin isn’t watery, and adjust cooking times slightly if needed.
What cheese works best in Brussels Sprouts Gratin Recipe?
Gruyère gives a wonderfully nutty and creamy flavor, but sharp cheddar is a great alternative that’s more accessible. Parmesan adds a salty, savory kick, especially in the crisp topping.
Is nutmeg necessary in the recipe?
Nutmeg is optional but highly recommended as it adds warmth and depth to the cream sauce, beautifully complementing the Brussels sprouts and cheese.
Can I make this recipe vegan or dairy-free?
For a vegan version, substitute the butter with a plant-based alternative, use coconut or oat cream, and opt for vegan cheeses and breadcrumbs. The texture may be different but the dish can still be delicious.
How can I make the breadcrumb topping extra crunchy?
Toss the breadcrumbs with melted butter before sprinkling on top, or mix in some finely chopped nuts for added texture and flavor crunch.
Final Thoughts
There is something truly comforting and joyful about a well-made Brussels Sprouts Gratin Recipe. It’s a delicious way to fall in love with Brussels sprouts all over again and share an elegant yet easy dish with your loved ones. Don’t hesitate to give this recipe a go—you might find it becoming your new favorite, especially when you want a side that’s both nourishing and indulgent in all the right ways.
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Brussels Sprouts Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This creamy and cheesy Brussels Sprouts Gratin is a comforting side dish perfect for any occasion. Tender Brussels sprouts are coated in a rich garlic-infused cream sauce with Gruyère and Parmesan cheeses, topped with a crispy breadcrumb crust, and baked to golden perfection.
Ingredients
Vegetables
- 1 lb Brussels sprouts, trimmed and halved
Dairy & Fats
- 2 tablespoons butter
- 1 cup heavy cream
- 1/2 cup grated Gruyère or cheddar cheese
- 1/4 cup grated Parmesan cheese
Other Ingredients
- 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 ensure it is hot and ready to bake the gratin once assembled.
- Cook Brussels Sprouts: Steam or boil the Brussels sprouts for about 5-7 minutes until just tender. Drain them thoroughly to remove any excess water.
- Make Garlic Butter: In a saucepan over medium heat, melt the butter and add the minced garlic. Sauté until the garlic becomes fragrant, being careful not to burn it.
- Add Cream and Season: Pour in the heavy cream, then add salt, pepper, and optional nutmeg. Let the mixture simmer gently for 3-4 minutes until it thickens slightly.
- Add Cheeses: Remove the cream sauce from heat and stir in the Gruyère cheese and half of the Parmesan until the cheese melts smoothly into the sauce.
- Combine and Assemble: Place the cooked Brussels sprouts into a greased baking dish. Pour the cheese sauce evenly over the top of the sprouts.
- Add Topping: Mix the breadcrumbs with the remaining Parmesan cheese, then sprinkle this mixture evenly over the top of the gratin for a crispy crust.
- Bake: Bake the dish uncovered for 20-25 minutes until the top is golden brown and the cheese mixture is bubbly and set.
- Serve: Allow the gratin to cool slightly for a few minutes before serving to let the sauce thicken and flavors meld.
Notes
- You can substitute Gruyère with sharp cheddar if preferred.
- For a nut-free option, omit the nutmeg.
- Breadcrumbs can be substituted with crushed crackers for different texture.
- Make sure to drain Brussels sprouts well to avoid a watery gratin.
- Leftovers can be reheated in the oven to retain crispiness.
