Go Back

Brussels Sprout Gratin

A creamy and cheesy Brussels sprout gratin that's the perfect comfort food, elevating the often polarizing vegetable into a delicious dish for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 2000
Ingredients Method Notes

Ingredients
  

Main 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

Method
 

Preparation
  1. 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.
  2. Preheat the oven to 375°F. Grease a 9×13-inch baking dish to prepare it for the gratin.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle the remaining 1/2 cup of Parmesan cheese and the panko breadcrumbs evenly over the surface.
  8. Bake the gratin in the preheated oven for 28 to 30 minutes, until it is bubbly around the edges and golden brown on top.
  9. Let the gratin rest for about 5 minutes before serving. Enjoy this rich, comforting way to enjoy Brussels sprouts.

Notes

When selecting Brussels sprouts, choose firm, bright green ones. For substitutions, olive oil can be used for butter, gluten-free flour for all-purpose flour, and coconut milk instead of heavy cream. Avoid overcooking the Brussels sprouts while blanching.