Brussels Sprout Gratin

Take your Brussels sprouts to the next level this Thanksgiving with this decadent recipe for Brussels Sprout Gratin! Brussels sprouts are baked in a creamy cheese sauce and topped with toasted breadcrumbs for the perfect crunch. It’s an easy way to serve a crowd-pleasing side that is sure to win over even the biggest Brussels sprout skeptics!

This recipe was developed in collaboration with Langley Farm Market.

A Seasonal, Crowd-Pleasing Side Dish for Thanksgiving

Gratin is a classic French cooking technique that transforms simple ingredients into something elegant and indulgent. This recipe is traditionally made by layering ingredients in a dish, coating them with a rich sauce, and baking until the top becomes golden brown and crisp. While potatoes are the most traditional choice (such as in Gratin Dauphinois), this technique can be applied to almost any vegetable. And since it’s fall, I am putting my twist on it and using Brussels sprouts.

This Brussels Sprout Gratin takes the humble sprout and elevates it into a decadent holiday side. The sprouts are baked in a luscious cheese sauce and finished with buttery toasted breadcrumbs that create the signature crispy topping every gratin needs. It’s a dish that feels classic and comforting while still adding something fresh to your Thanksgiving table.

A Creamy Cheese Sauce (Without Relying on Just Cream)

The sauce that I use in this recipe is a bit different from a traditional gratin sauce. Typically, heavy cream is solely used and when combined with starchy vegetables (like potatoes), the sauce will thicken naturally when baking. However, since Brussels sprouts do not have starch, I use flour and cheese to achieve this. I would say this is more along the lines of a Mornay sauce. But I still consider this to be a gratin thanks to its crisp, golden topping of cheese and breadcrumbs, which is key for a gratin.

The Perfect Thanksgiving Side

Brussels sprouts are in peak season during the fall, making this dish a natural fit for Thanksgiving. Their earthy, slightly sweet flavour pairs beautifully with roasted turkey, gravy, and all the other comforting classics on the table.

And let’s face it…when you add a creamy cheese sauce to any vegetable, it instantly becomes a crowd favourite. Even the most reluctant sprout skeptics will go back for seconds!

So if you are planning your Thanksgiving menu, make this Brussels Sprout Gratin to go alongside all your seasonal favourites. You can pick up everything you need to make this recipe at Langley Farm Market. They have all your Thanksgiving essentials in one place, making it easy to shop local and seasonal this holiday!

Brussels Sprout Gratin

Melissa

Take your Brussels sprouts to the next level this Thanksgiving with this decadent recipe for Brussels Sprout Gratin! Brussels sprouts are baked in a creamy cheese sauce and topped with toasted breadcrumbs for the perfect crunch. It’s an easy way to serve a seasonal, crowd-pleasing side that’s sure to win over even the biggest Brussels sprout skeptics!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Side Dish

Cuisine French

Servings 6

Calories 402 kcal

Ingredients

  

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For the Brussels Sprouts:

• 2 pounds Brussels sprouts trimmed and halved
• 1/8 teaspoon seas salt
• ½ cup water

For the Cheese Sauce:

• 3 tablespoons salted butter
• 3 shallots sliced into rings
• 3 cloves garlic finely chopped
• 2 tablespoons all-purpose flour
• 1 cup milk 2%
• ½ cup heavy cream 35%
• ¼ teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg
• 1 cup Swiss cheese divided
• ¼ cup Parmesan cheese finely grated, divided

For the Toasted Breadcrumbs:

• 2 tablespoons olive oil
• 1 tablespoon salted butter
• ¾ cup Panko breadcrumbs

Instructions

 

• Preheat the oven to 350 degrees F.
• Add the trimmed and halved Brussels sprouts to a medium frying pan with the salt and water. Bring to a boil, then cover and steam for 5 minutes. Drain and place in a 8×6 inch baking dish. Set aside.
• Dry the pan that you used to steam the brussels sprouts, then add the butter and shallots. Cook over medium-high heat for 3 minutes, or until the shallots have softened. Add the garlic and cook for another 30 seconds.
• Push the garlic and shallots to the edge of the pan and add the four to the centre. Use a whisk to incorporate the flour into the butter. Cook for 2 minutes, stirring often. Once the flour has toasted, gradually add the milk and cream, and whisk until thickened. Add the pepper, nutmeg, ½ cup of Swiss cheese and the Parmesan cheese. Mix to combine.
• Pour the cheese sauce over the brussels sprouts and mix to combine. Top with the remaining ½ cup of Swiss cheese, then bake, uncovered, for 30 minutes.
• While the gratin is baking, make the toasted breadcrumbs. Heat the oil and butter in a small frying pan. Once melted, add the breadcrumbs. Cook over medium heat, stirring often, to prevent burning. Remove the breadcrumbs from the heat once they are golden brown and evenly toasted. Place in a separate bowl to cool.
• Once the gratin is cooked, turn the broiler to high and broil for 3 to 4 minutes, until the cheese is bubbling and golden. Remove from the oven and top with the toasted breadcrumbs. Serve immediately and enjoy!

Nutrition

Calories: 402kcalCarbohydrates: 26gProtein: 15gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.3gCholesterol: 67mgSodium: 325mgPotassium: 753mgFiber: 7gSugar: 7gVitamin A: 1914IUVitamin C: 130mgCalcium: 361mgIron: 3mg

Keyword brussels sprout gratin, brussels sprouts, fall side dish, thanksgiving side dish

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