This Brussels Sprouts Gratin is a creamy and cheesy delight. It combines tender Brussels sprouts with a rich cheese sauce, all topped with a crunchy layer of breadcrumbs.
Honestly, this dish makes even Brussels sprouts taste amazing! I love making it for gatherings, and it always gets gobbled up. Who knew veggies could shine so deliciously? 😄
Making this gratin is simple—just bake until golden! Serve it hot, and you’ll have everyone asking for seconds. Trust me, they won’t even notice they’re eating their greens!
Key Ingredients & Substitutions
Brussels Sprouts: Fresh is best for this dish! Look for firm, bright green sprouts. If they’re hard to find, frozen Brussels sprouts can also work, just thaw and drain them well before using.
Gruyère Cheese: This cheese gives a lovely creamy and nutty flavor. If you can’t find Gruyère, Swiss cheese is a great substitution. You could also use sharp cheddar or a blend of cheeses for a unique flavor.
Heavy Cream: This adds richness to your sauce. If you prefer a lighter option, you can substitute half and half or use more milk. For a dairy-free version, try using almond or coconut milk with a bit of cornstarch as a thickener.
Panko Breadcrumbs: These breadcrumbs provide a nice crunchy topping. If you don’t have panko, regular breadcrumbs will work, though they may not be as crispy. You can also use crushed crackers or oats for a different twist.
How Do You Achieve a Rich and Creamy Sauce?
The creaminess of this gratin comes from the technique of making a béchamel sauce. Here’s how to get it just right:
- Start with a roux: melt butter in a saucepan, then whisk in flour. Cook this for a few minutes to eliminate the raw flour taste, but don’t let it brown.
- Gradually whisk in warm milk and cream. Adding it slowly helps prevent lumps.
- Keep stirring while the sauce cooks and thickens. It should coat the back of a spoon—this can take about 5-7 minutes.
- Once thickened, remove from heat and stir in your cheeses until melted. Season to taste!
By mastering this technique, you’ll ensure a deliciously creamy sauce that clings perfectly to those Brussels sprouts.
Brussels Sprouts Gratin
Ingredients You’ll Need:
- Brussels Sprouts: 1 1/2 pounds, trimmed and halved if large
- Butter: 3 tablespoons unsalted
- Flour: 3 tablespoons all-purpose
- Milk: 2 cups whole, warmed
- Heavy Cream: 1/2 cup
- Gruyère Cheese: 1 cup grated (or you can use Swiss cheese)
- Parmesan Cheese: 1/4 cup grated
- Garlic Powder: 1/2 teaspoon (optional)
- Salt and Pepper: to taste
- Panko Breadcrumbs: 1/2 cup or fine fresh breadcrumbs
- Fresh Parsley: 1 tablespoon chopped (optional, for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation time and 25 minutes for baking, totaling around 40 minutes. It’s a quick and easy side dish that will elevate any meal!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Take a medium-sized gratin or baking dish and butter the inside to prevent sticking.
2. Blanch the Brussels Sprouts:
In a large pot, bring salted water to a boil. Once boiling, add the Brussels sprouts. Let them cook for about 5 minutes, just until they are tender but still bright green. Drain them carefully and set them aside.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, stir in the flour and cook it for about 1 to 2 minutes, stirring constantly. This mixture is called a roux, and it will help thicken your sauce.
4. Add Milk and Cream:
Gradually whisk in the warmed milk and heavy cream. Make sure to whisk well to avoid any lumps. Continue to cook while whisking until the sauce thickens and coats the back of a spoon, which should take about 5 to 7 minutes.
5. Add Cheese:
Once the sauce has thickened, take it off the heat. Stir in the Gruyère cheese and half of the Parmesan cheese until everything is melted and smooth. If you’re using garlic powder, add it in now along with some salt and pepper to taste.
6. Combine with Brussels Sprouts:
Gently add the blanched Brussels sprouts to your cheese sauce and stir until they are well coated with the creamy mixture.
7. Assemble the Gratin:
Pour the Brussels sprouts and cheese sauce into the prepared baking dish. Evenly sprinkle the top with panko breadcrumbs and the remaining Parmesan cheese. This will create a nice crispy topping!
8. Bake to Perfection:
Place your gratin in the oven and bake for 20 to 25 minutes. The top should be golden brown and bubbling when it’s done.
9. Let It Rest:
Once baked, remove the gratin from the oven and let it sit for a few minutes. This will help it set a bit and make serving easier.
10. Serve and Enjoy:
Garnish with chopped fresh parsley if desired, and then dig in! This Brussels Sprouts Gratin is a comforting and delicious side dish that everyone will love.
Enjoy your meal and the wonderful flavors of this cheesy creation!
Can I Use Frozen Brussels Sprouts for This Gratin?
Yes, you can! Just make sure to thaw and drain them well before use. You might want to blanch them briefly in boiling water for about 3 minutes to ensure they’re tender, as frozen sprouts can sometimes be a bit denser than fresh ones.
What Can I Substitute for Gruyère Cheese?
If you don’t have Gruyère cheese, Swiss cheese is a great alternative due to its similar flavor and meltability. Alternatively, a good sharp cheddar or a blend of your favorite melting cheeses will also work well.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them back in the oven at 350°F (175°C) until warmed through. You can also microwave them but be aware that this might soften the topping.
Can I Prepare This Dish Ahead of Time?
Absolutely! You can prepare the cheese sauce and assemble the gratin in advance. Just cover it tightly and refrigerate for up to 24 hours. When you’re ready to bake, allow it to come to room temperature for about 30 minutes before putting it in the oven.
