This Brussels Sprouts Gratin is a cozy dish bursting with cheesy goodness! Tender sprouts are baked with a creamy sauce and topped with golden, crispy breadcrumbs.
You’ll love how the cheese gets bubbly and the sprouts are softened just right. Perfect for impressing friends or just for a tasty family dinner! Who wouldn’t want seconds? 😋
Key Ingredients & Substitutions
Brussels Sprouts: Fresh is best! Choose firm sprouts that are bright green. If they’re not available, frozen sprouts work too, just ensure they’re thawed and well-drained.
Gruyère Cheese: This cheese gives a rich, nutty flavor. If you can’t find it, Swiss cheese is a good substitute. For a dairy-free option, try a plant-based cheese that melts well!
Panko Breadcrumbs: These add a great crunch! If you don’t have panko, regular breadcrumbs will work, but keep an eye on them as they may brown faster.
Heavy Cream: For a lighter version, you can use half-and-half or even a plant-based cream alternative depending on your dietary needs.
How Do I Make a Creamy Cheese Sauce?
The cheese sauce is key in this recipe, and it’s easier than you might think. Here’s how to nail it:
- Start by making a roux: Melt butter, then whisk in flour for about a minute. This helps thicken your sauce.
- Gradually add warm milk and cream while stirring to avoid clumps. Keep stirring until it thickens, about 5 minutes.
- Once thick, remove from heat and mix in Dijon mustard, nutmeg, and cheese. Stir until smooth. This adds depth and flavor!
Remember, patience is vital to avoid burning the roux or clumping the sauce. Enjoy the process!
Brussels Sprouts Gratin
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 1/4 cups whole milk, warmed
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/2 cup grated Gruyère cheese (or Swiss cheese)
- 1/2 cup grated Parmesan cheese, divided
- Salt and freshly ground black pepper, to taste
- 1/2 cup panko breadcrumbs
- 1 tablespoon olive oil
How Much Time Will You Need?
This Brussels Sprouts Gratin recipe takes about 15-20 minutes to prepare, plus an additional 20-25 minutes for baking. Total time is around 40-45 minutes. Perfect for a quick weeknight dinner or a cozy gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures that your gratin will bake evenly and come out perfectly golden brown.
2. Blanch the Brussels Sprouts:
In a large pot, bring salted water to a boil. Add the trimmed and halved Brussels sprouts. Blanch them for about 5 minutes until they’re bright green and just tender. Don’t overcook them! Drain the sprouts and set them aside to cool slightly.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute while stirring constantly to create a roux. Gradually add the warmed milk and heavy cream, whisking continuously until the sauce thickens (about 5 minutes). Don’t forget to stir!
4. Add Flavor and Cheese:
Once thickened, remove the saucepan from heat. Stir in the Dijon mustard, ground nutmeg, Gruyère cheese, and half of the Parmesan cheese. Season with salt and pepper to taste. This will create a rich and creamy cheese sauce!
5. Combine & Transfer:
Add the blanched Brussels sprouts directly into the cheese sauce. Gently stir to coat the sprouts evenly with the sauce. Carefully transfer this mixture into the greased baking dish, spreading it out evenly.
6. Prepare the Topping:
In a small bowl, combine panko breadcrumbs with olive oil and the remaining Parmesan cheese. Mix well until the panko is coated in oil, giving it that crunch we all love!
7. Bake to Perfection:
Sprinkle the breadcrumb mixture evenly over the top of the Brussels sprouts and cheese sauce. Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and bubbling. Your home will smell amazing!
8. Serve and Enjoy:
After baking, allow the gratin to rest for a few minutes before serving warm. This helps it set a bit! Enjoy your creamy, cheesy Brussels Sprouts Gratin—you deserve it!
Can I Use Frozen Brussels Sprouts?
Yes, you can! Just make sure to thaw them first and drain any excess moisture. Blanch them for a minute or two in boiling water before adding to the cheese sauce to ensure they’re heated through.
How Can I Make This Recipe Vegetarian?
This recipe is already vegetarian-friendly. Just be sure to check the cheese brands you use, as some may contain animal rennet—opt for those labeled as vegetarian-friendly!
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or a combination of whole milk and Greek yogurt for a lighter option. Just remember that it might slightly change the creaminess of the sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the oven at 350°F (175°C) until warmed through, or use the microwave, stirring occasionally for even heating.