Brussels Sprouts Gratin Recipe

I gotta admit, when I whipped up this brussels sprouts gratin with its gooey, cheesy sauce and crunchy, buttery top, I felt like I was treating myself to something super bomb even on a regular night.

I love crafting my Brussels Sprouts Gratin recipe cause its full of nutritious flavors. I use fresh brussels sprouts, a little butter and garlic then add a bit of flour mixed with milk and cream.

I also toss in some gruyere and parmesan with a pinch of nutmeg and panko breadcrumbs.

Ingredients

• Brussels sprouts: Provide fibre, vitamins and a slight bitterness that cuts rich creaminess.
• Butter: Offers smooth richness and helps meld flavors in the dish.
• Garlic: Imparts a spicy, aromatic kick that intensifies the gratin flavor.
• Gruyere cheese: Supplies nutty, salty notes while creating a creamy layered texture.
• Heavy cream: Adds luxurious creaminess and binds ingredients with healthy fats.
• Panko breadcrumbs: Deliver a crispy topping and light carbohydrate crunch.
• Olive oil: Provides subtle fruitiness and a hint of extra flavor to the dish.
• All-purpose flour: Helps thicken the sauce, creating a smooth, comforting base for the gratin.

Ingredient Quantities

• 1 lb brussels sprouts, trimmed and halved
• Salt and pepper to taste
• 2 tbsp unsalted butter
• 2 garlic cloves, minced
• 2 tbsp all-purpose flour
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 cup grated gruyere cheese
• 1/4 cup grated parmesan cheese
• A pinch of nutmeg
• 1/2 cup panko breadcrumbs
• 1 tbsp olive oil

How to Make this

1. Preheat your oven to 375°F and lightly grease an ovenproof dish.

2. Bring a large pot of salted water to a boil and add the halved brussels sprouts; let em cook for about 5 minutes until they start to get tender, then drain ’em well.

3. In a medium skillet, melt the butter over medium heat and throw in the minced garlic; let it cook for just a minute until it smells really good.

4. Sprinkle the flour into the buttery garlic, stirring constantly for around 1 minute so it cooks a bit without becoming too dark.

5. Slowly whisk in the whole milk and heavy cream until you have a smooth mixture; add a pinch of nutmeg along with salt and pepper to taste.

6. Keep stirring until the sauce thickens up a bit, then off the heat, mix in the grated gruyere until it melts in smooth.

7. Toss the drained brussels sprouts in the sauce until they’re well coated, then transfer everything into your prepared oven dish.

8. Evenly sprinkle the panko breadcrumbs and grated parmesan cheese over the top of your mixture; drizzle the olive oil over it too.

9. Bake in the preheated oven for about 20-25 minutes till the top is golden and bubbly.

10. Let it cool for a few minutes before serving — enjoy your delicious gratin!

Equipment Needed

1. Preheated oven set at 375°F
2. Ovenproof dish (that you can lightly grease)
3. Large pot for boiling water
4. Colander to drain the brussels sprouts
5. Medium skillet to melt the butter and cook the garlic
6. Whisk for mixing the flour with milk and cream
7. Measuring cups and spoons for the ingredients
8. Knife for trimming and halving the brussels sprouts and mincing garlic
9. Stirring spoon or spatula for mixing the sauce

FAQ

• Q: Can I use frozen Brussels sprouts?
  A: You can, but they may turn out mushier than using fresh sprouts. Fresh ones give a better texture.
• Q: How can I tell when the gratin is done?
  A: The sauce should be bubbly and the panko topping golden brown. The Brussels sprouts need to be tender but not falling apart.
• Q: Can I swap out the Gruyere cheese for another type?
  A: Sure, though it might change the flavor a bit. Cheddar can work if you’re after a sharper taste, but you’ll miss the nutty flavor of Gruyere.
• Q: What is the best way to store leftovers?
  A: Put them in an airtight container in the fridge for up to 2 days. They’re best reheated in the oven so the topping stays crispy.
• Q: How do I ensure the topping stays crunchy?
  A: Using panko breadcrumbs mixed with a little olive oil helps a lot. Just keep an eye on them in the oven so they don’t burn.

Brussels Sprouts Gratin Recipe Substitutions and Variations

• Unsalted Butter – You can replace it with coconut oil or margarine if you don’t have any butter at home
• Whole Milk – Low-fat half-and-half or even unsweetened almond milk can work as a substitute
• Heavy Cream – Try using evaporated milk in place of heavy cream, though it’s a bit lighter in texture
• Gruyere Cheese – If you cant find gruyere, you can swap it out with a good quality Swiss cheese
• Panko Breadcrumbs – Regular breadcrumbs work fine too, but make sure to lightly toast them for that extra crunch

Pro Tips

1. When boiling the brussels sprouts, make sure the water is really salty before you add them. This helps season them from the inside and keeps them from gettin soggy later on.

2. When you melt the butter and throw in the garlic, don’t rush it. Let the garlic sizzle just a bit in the butter so it releases its flavor, but dont let it burn cause thats when it gets bitter.

3. Stir the flour and butter mix constantly. If you sloppily add the milk and cream, youll end up with lumps. Keep stirring, slowly add your liquids and the sauce will come out smooth and thick.

4. For extra crispy topping, make sure to drizzle the olive oil evenly over the panko and parmesan. It really helps develop that golden crust when baked and adds extra crunch that makes the dish pop.