Brussels sprout gratin is the epitome of pure comfort food, perfectly designed to warm your heart and satisfy your taste buds. There’s something undeniably cozy about creamy dishes drenched in cheese, especially when you know they’re packed with vegetables. This recipe takes Brussels sprouts—often viewed as a polarizing vegetable—and elevates them to a new level of deliciousness. When baked in a creamy Parmesan sauce, these little green gems become a favorite for family gatherings and weeknight dinners alike.
At the heart of this dish are 2 lbs of Brussels sprouts, freshly trimmed and sliced in half, which bring a delightful crunch and earthiness. The richness of the 2 tablespoons of unsalted butter combined with the 2 tablespoons of all-purpose flour creates a smooth roux that forms the base of our creamy sauce. Then, we fold in 1.5 cups of whole milk and 1 cup of heavy cream, which provide the creaminess that makes this gratin a star. To add that irresistible cheesy flavor, 1.5 cups of freshly grated Parmesan cheese is incorporated, along with a hint of ground nutmeg to elevate the profile further. Just a sprinkle of kosher salt and black pepper rounds out the flavor, while a crunchy topping of 1/2 cup of panko breadcrumbs adds texture to the final dish.
The beauty of this recipe lies in its simplicity. With only 15 minutes of prep time and 40 minutes of cooking, you can have a comforting dish ready for your family or guests in less than an hour. The steps involve blanching the Brussels sprouts, making a creamy sauce, assembling everything in a baking dish, and finally, popping it in the oven. The outcome is a richly satisfying gratin that is perfect for any occasion.
This dish shines on chilly nights, making it perfect for family dinners or as a special side dish for holiday feasts. Imagine serving a steaming dish of Brussels sprout gratin alongside your roast chicken or beef, bringing warmth and comfort to your dining table.
Why You’ll Love This Brussels Sprout Gratin Parmesan Cream
- Comfort Food: Warm and creamy, perfect for chilly evenings or gatherings.
- Quick to Prepare: With just 15 minutes of prep time, you can have a delicious dish ready in under an hour.
- Simple Ingredients: Easy-to-find ingredients mean you won’t need a special trip to the store.
- Rich Flavor: The combination of cheese, cream, and nutmeg creates a depth of flavor that delights.
- Crowd-Pleaser: A fantastic way to introduce Brussels sprouts to even the pickiest eaters.
Brussels Sprout Tips
When selecting Brussels sprouts, choose firm, bright green ones that feel heavy for their size. Avoid any with yellowing leaves or soft spots, as these can indicate age. It’s best to buy them fresh rather than pre-packaged if possible, as they tend to have a better flavor and texture. If you’re prepping ahead of time, remember not to cut them until you’re ready to cook; whole sprouts stay fresh longer.
Options for Substitutions
- Use olive oil instead of butter for a dairy-free option.
- Substitute gluten-free flour for the all-purpose flour to make it gluten-free.
- Replace heavy cream with coconut milk for a lighter alternative.
- Switch Parmesan cheese for Gruyère or cheddar for a different flavor profile.
- Use whole or reduced-fat buttermilk instead of whole milk for a tangy twist.
- Try sweet potatoes or cauliflower instead of Brussels sprouts for a twist on the recipe.
Watch Out for These Mistakes
One common pitfall is overcooking the Brussels sprouts during the blanching stage. You want them just lightly tender, as they will continue to cook in the oven. Another mistake to avoid is not seasoning the cheese sauce enough. Always taste your sauce before pouring it over the sprouts. Lastly, be mindful of baking time; overbaking can dry out the dish. Aim for a bubbly, golden top without letting the gratin become too brown.
What to Serve With Brussels Sprout Gratin Parmesan Cream?
This dish pairs wonderfully with a variety of sides. Consider serving it with roasted chicken for a lovely main course, or alongside a green salad to add some freshness and crunch. For a festive touch, it would be delightful next to a herb-crusted roast or even as part of a buffet spread during the holidays.
Storage Instructions
Store: Refrigerate in an airtight container for up to 4 days.
Freeze: You can freeze this dish for up to 3 months.
Reheat: To reheat, place it in a 350°F oven until warmed through or microwave in intervals, stirring in between.
Recipe Info
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
- Level of Difficulty: Easy
- Servings: 6 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1920-2040 kcal
- Protein: 75-90 grams
- Fat: 120-140 grams
- Carbohydrates: 80-100 grams
Ingredients
- 2 lbs Brussels sprouts, trimmed and halved
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1.5 cups whole milk
- 1 cup heavy cream
- 1.5 cups freshly grated Parmesan cheese, divided
- 1/4 tsp ground nutmeg
- kosher salt and black pepper, to taste
- 1/2 cup panko breadcrumbs, for topping
Step-by-Step Instructions
Step 1: Blanch the Sprouts
Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 4 minutes until just barely tender. Drain well and set aside.
Step 2: Preheat the Oven
Preheat the oven to 375°F. Grease a 9×13-inch baking dish to prepare it for the gratin.
Step 3: Make the Roux
In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until light golden with no raw flour smell.
Step 4: Build the Sauce
Gradually whisk in the milk and then the heavy cream, a little at a time. Keep whisking continuously to avoid lumps. Simmer for about 5 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
Step 5: Add Cheese
Remove the saucepan from heat and stir in 1 cup of the Parmesan cheese and the ground nutmeg until fully melted and smooth. Season with kosher salt and black pepper according to your taste.
Step 6: Assemble
Arrange the blanched Brussels sprouts in the prepared baking dish. Pour the cheese sauce evenly over the top, gently shaking the dish to allow it to settle among the sprouts.
Step 7: Top
Sprinkle the remaining 1/2 cup of Parmesan cheese and the panko breadcrumbs evenly over the surface.
Step 8: Bake
Bake the gratin in the preheated oven for 28 to 30 minutes, until it is bubbly around the edges and golden brown on top.
Step 9: Serve
Let the gratin rest for about 5 minutes before serving. Enjoy this rich, comforting way to enjoy Brussels sprouts.
This delightful Brussels sprout gratin with Parmesan cream is begging to be tried. Share your experience, and let us know how much you loved it, and don’t forget to explore more tasty recipes!
Brussels Sprout Gratin
Ingredients
Method
- Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 4 minutes until just barely tender. Drain well and set aside.
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish to prepare it for the gratin.
- In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly, until light golden with no raw flour smell.
- Gradually whisk in the milk and then the heavy cream, a little at a time. Keep whisking continuously to avoid lumps. Simmer for about 5 to 6 minutes until the sauce thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and stir in 1 cup of the Parmesan cheese and the ground nutmeg until fully melted and smooth. Season with kosher salt and black pepper according to your taste.
- Arrange the blanched Brussels sprouts in the prepared baking dish. Pour the cheese sauce evenly over the top, gently shaking the dish to allow it to settle among the sprouts.
- Sprinkle the remaining 1/2 cup of Parmesan cheese and the panko breadcrumbs evenly over the surface.
- Bake the gratin in the preheated oven for 28 to 30 minutes, until it is bubbly around the edges and golden brown on top.
- Let the gratin rest for about 5 minutes before serving. Enjoy this rich, comforting way to enjoy Brussels sprouts.
