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
Scale
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.
