Brussels Sprouts Gratin
This Brussels Sprouts Gratin is comfort food with a touch of class, tender sprouts baked in a creamy Gruyère sauce and topped with a golden, crispy breadcrumb crust.
Servings: 6
Calories: 383kcal
Ingredients
- 1½ pounds Brussels sprouts trimmed and halved
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon nutmeg
- 1 cup Gruyère cheese shredded, or Swiss
- ½ cup Parmesan cheese grated, divided
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
Instructions
- Preheat oven to 400 °F (200 °C). Lightly butter or spray a medium baking dish.
- Bring a large pot of salted water to a boil. Add 1½ pounds Brussels sprouts and cook for 3 to 4 minutes until just tender but still bright green. Drain and rinse under cold water to stop the cooking. Pat dry with paper towels.
- In a large skillet, melt 2 tablespoons butter over medium heat. Add 2 minced garlic cloves and cook 30 seconds. Stir in 1 cup heavy cream, ½ teaspoon salt, ¼ teaspoon pepper, and ¼ teaspoon nutmeg. Simmer 2 to 3 minutes until slightly thickened.
- Stir in 1 cup shredded Gruyère and ¼ cup Parmesan until melted and smooth.
- Add the Brussels sprouts to the sauce and toss to coat. Transfer everything to the prepared baking dish.
- In a small bowl, mix ½ cup panko, ¼ cup Parmesan, and 1 tablespoon olive oil. Sprinkle evenly over the top.
- Place in the oven for 20 to 25 minutes, or until bubbly and golden brown on top.
Notes
- Cheese: Gruyère is my favorite here, but Swiss, Fontina, or even white cheddar will work beautifully. Don’t skimp, this is what makes it so creamy and dreamy.
- Brussels Sprouts: Make sure they’re trimmed, halved, and just lightly boiled. Overcooking them before baking can make the gratin watery.
- Crispy Topping: The panko Parmesan combo gives the best crunch. A drizzle of olive oil helps it brown perfectly.
- Add-Ins: Feel free to make it your own. Crumbled bacon, pancetta, or even sautéed mushrooms are delicious ways to dress it up.
- Make-Ahead Tip: Assemble the dish up to a day in advance (just don’t add the topping yet). Refrigerate, then top and bake when ready.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until bubbly again for the best texture.
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 16g | Protein: 15g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 85mg | Sodium: 561mg | Potassium: 521mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1829IU | Vitamin C: 97mg | Calcium: 407mg | Iron: 2mg
