This Brussels Sprouts Gratin is a cozy dish that mixes tender sprouts with creamy cheese and a crunchy topping. It’s warm and cheesy—perfect comfort food!
Honestly, it’s hard not to go back for seconds! Who knew veggies could taste this good when they’re covered in cheese and buttery breadcrumbs? Yum!
I love to serve this gratin as a side during family dinners. It’s such a hit that even the pickiest eaters might ask for more sprouts. Can you believe that? 😉
Key Ingredients & Substitutions
Brussels Sprouts: Fresh Brussels sprouts are essential for this dish. If you can’t find them, you could use frozen sprouts, just be sure to thaw and drain them well before using.
Gruyère Cheese: This cheese offers a creamy flavor. If you can’t find it, Swiss cheese is a good alternative, or you can mix half mozzarella for gooeyness and half cheddar for flavor.
Panko Breadcrumbs: These give a nice crunch to the gratin. If you don’t have panko, regular breadcrumbs work, but for extra texture, try crushed crackers or even toasted oats for a healthier option.
Milk: Whole milk adds creaminess, but you can substitute with half-and-half or a plant-based milk for a lighter feel. I prefer using cream for extra richness in this dish.
How Can I Make Sure My Gratin is Creamy and Not Watery?
Getting the right creaminess is key. Start by making a proper roux: cook the flour and butter together until light and bubbly. This helps thicken the sauce.
- When you add milk, do it slowly and keep stirring to prevent lumps.
- Let the sauce bubble for a few minutes until it thickens before adding the cheese. This ensures it clings to the sprouts.
- Also, avoid overcooking the Brussels sprouts during blanching. They should remain firm so they soak up the sauce without turning mushy.
Brussels Sprouts Gratin
Ingredients You’ll Need:
For the Gratin:
- 1 ½ pounds Brussels sprouts, trimmed and halved
- 3 tablespoons unsalted butter, divided
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 ¼ cups whole milk (or cream for extra richness)
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- ½ cup grated Parmesan cheese
- ½ cup panko breadcrumbs
- Salt and freshly ground black pepper, to taste
For Garnish:
- Fresh parsley, chopped (optional)
How Much Time Will You Need?
This delicious Brussels Sprouts Gratin will take about 15 minutes of prep time and around 25-30 minutes for cooking. Overall, plan for about 50 minutes from start to finish. Most of the time is just letting it bake in the oven while the delicious smells fill your kitchen!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). Grab a medium-sized baking dish and lightly butter it to prevent sticking.
2. Blanch the Brussels Sprouts:
Fill a large pot with salted water and bring it to a boil. Once boiling, add in the halved Brussels sprouts. Blanch them for about 4-5 minutes—just until they are slightly tender but still firm. Drain them and set aside.
3. Make the Sauce:
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Once it’s melted and bubbling, add the minced garlic and cook for about 1 minute until it’s fragrant (watch that it doesn’t burn!). Next, sprinkle in the flour while whisking constantly to form a smooth roux. Keep whisking and cooking for about 2 minutes, but do not let it brown.
4. Add Milk and Cheese:
Gradually whisk in the milk, stirring continuously until the sauce thickens and becomes creamy. Remove it from the heat, then stir in ¾ cup of the Gruyère cheese and half of the Parmesan cheese. Season with salt and pepper to taste.
5. Combine and Transfer:
Gently add the blanched Brussels sprouts to the cheesy sauce, stirring to coat all the sprouts evenly. Transfer the mixture to the prepared baking dish, spreading it out evenly.
6. Prepare the Topping:
In a small bowl, mix together the remaining tablespoon of melted butter, the panko breadcrumbs, the rest of the Gruyère cheese, and the Parmesan. Sprinkle this crunchy mixture evenly over the Brussels sprouts in the baking dish.
7. Bake the Gratin:
Place the baking dish in your preheated oven and bake uncovered for 20-25 minutes. Look for a golden brown and bubbly top—this is the sign of deliciousness!
8. Serve and Enjoy:
Once baked, remove the gratin from the oven and let it sit for a few minutes to cool slightly. If you’re feeling fancy, garnish with some chopped fresh parsley before digging in. Enjoy your rich and crispy Brussels Sprouts Gratin!
Can I Use Frozen Brussels Sprouts for This Recipe?
Yes, you can use frozen Brussels sprouts! Just make sure to thaw and drain them well before incorporating them into the dish to avoid excess moisture.
What Are Some Good Cheese Substitutes?
If Gruyère isn’t available, Swiss cheese works well. You can also combine mozzarella for creaminess with a sharper cheese like cheddar for more flavor.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of milk to refresh the sauce.
Can I Make This Ahead of Time?
Absolutely! You can prepare the gratin all the way up to the baking step. Cover and refrigerate it for up to 24 hours. Just add a few extra minutes to the baking time if baking straight from the fridge!
