Creamy Brussels Sprouts Gratin (Print)

Tender Brussels sprouts in creamy cheese sauce with a crispy, golden crumb topping—an irresistible side.

# Components:

→ Vegetables

01 - 2 lbs Brussels sprouts, trimmed and halved

→ Sauce

02 - 2 tablespoons unsalted butter
03 - 2 cloves garlic, minced
04 - 1 small yellow onion, finely chopped
05 - 1 cup heavy cream
06 - ½ cup whole milk
07 - 1 teaspoon Dijon mustard
08 - ½ teaspoon ground nutmeg
09 - Salt and freshly ground black pepper, to taste

→ Cheese

10 - 1 cup Gruyère cheese, grated
11 - ½ cup Parmesan cheese, grated

→ Topping

12 - 1 cup fresh breadcrumbs
13 - 2 tablespoons unsalted butter, melted
14 - 2 tablespoons chopped fresh parsley (optional)

# Directions:

01 - Preheat your oven to 400°F (200°C). Lightly grease a medium-sized baking dish.
02 - Bring a large pot of salted water to a rolling boil. Add the prepared Brussels sprouts and cook for 4 to 5 minutes, until they are just tender. Drain thoroughly and set aside.
03 - In a large skillet set over medium heat, melt 2 tablespoons of butter. Add the finely chopped yellow onion and sauté for approximately 3 minutes, until it becomes translucent. Stir in the minced garlic and cook for an additional minute.
04 - Pour the heavy cream and whole milk into the skillet. Stir in the Dijon mustard and ground nutmeg. Bring the mixture to a gentle simmer, then season generously with salt and freshly ground black pepper to your preference.
05 - Add the grated Gruyère cheese and half of the grated Parmesan cheese to the sauce. Stir continuously until the cheeses are fully melted and the sauce is smooth and well-combined.
06 - Gently add the blanched Brussels sprouts to the cheese sauce, tossing carefully to ensure each piece is coated. Transfer this mixture into the prepared baking dish, spreading it evenly.
07 - In a small mixing bowl, combine the fresh breadcrumbs with the melted butter and the remaining grated Parmesan cheese. Mix thoroughly until the breadcrumbs are evenly moistened.
08 - Evenly sprinkle the breadcrumb mixture over the Brussels sprouts in the baking dish. Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the topping is golden brown and the sauce is bubbling.
09 - Allow the gratin to rest for 5 minutes before serving. If desired, garnish with fresh chopped parsley just before presenting.

# Expert Advice:

01 -
  • No special ingredients required, just pantry and refrigerator staples
  • Ready in under an hour for an impressive side dish
  • Makes Brussels sprouts appealing to even the pickiest eaters
  • Can be prepared ahead and baked just before serving
  • Versatile enough for weeknight dinners or holiday feasts
02 -
  • Perfect for meal prep you can assemble up to 24 hours ahead and bake before serving
  • Contains approximately 285 calories per serving making it a reasonable indulgence
  • Leftovers reheat beautifully in a 350°F oven for 15 minutes
  • The combination of blanching and baking ensures perfectly cooked sprouts with no bitterness
03 -
  • The key to preventing a watery gratin is thoroughly drying your blanched Brussels sprouts before combining them with the sauce. I spread mine on a clean kitchen towel and gently pat them dry. This extra step takes just a minute but makes all the difference in the final texture.

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