Go Back
–+ servings

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!
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Cuisine French
Servings 6
Calories 402 kcal

Ingredients
  

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 8x6 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
Tried this recipe?Let us know how it was!