I created my Brussels Sprouts Gratin to showcase tender shaved sprouts in a creamy Gruyère sauce that comes together quickly and makes a kid friendly side or main for holiday meals.

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I never thought a simple bake could change my mind about a vegetable, yet this Shaved Brussel Sprouts gratin did. I call it my take on a Brussels Sprouts Gratin with an attitude, where thin shaved Brussel sprouts collapse into a bubbling dream of melted Gruyere that browns and pulls in strings when you lift a fork.

It feels fancy enough for the holidays but also oddly kid friendly, so you can serve it as a side or sneak it into the main course. Every time I make it someone sneaks a taste and asks how I did it, its oddly addictive.

Ingredients

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Shaved Brussels sprouts high in fiber and vitamin C, slightly bitter and earthy.
Gruyere nutty and melty, adds savory richness and protein.
Parmesan salty aged cheese gives umami and a crisp brown topping.
Whole milk and cream make the sauce smooth and creamy, adds calories.
Butter for the roux and topping brings richness and golden color.
Garlic minced gives a punchy aromatic bite and depth.
Panko breadcrumbs light and crunchy make a crisp topping slight nuttiness.
Dijon and nutmeg small but powerful, brighten and warm the sauce.

Ingredient Quantities

1.5 lb shaved Brussel sprouts (about 6 cups)

2 tbsp unsalted butter

2 tbsp all purpose flour

1 cup whole milk

1/2 cup heavy cream

2 cloves garlic, minced

1 tsp Dijon mustard

1/4 tsp grated nutmeg (or a pinch)

1 tsp kosher salt

1/2 tsp black pepper

8 oz Gruyere, grated (about 2 cups)

1/4 cup grated Parmesan

1/2 cup panko breadcrumbs

2 tbsp melted butter

1 tsp lemon juice (optional)

How to Make this

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1. Preheat oven to 375°F (190°C) and butter an 8×8 or 9×9 baking dish, set aside.

2. In a medium saucepan melt 2 tbsp unsalted butter over medium heat, stir in 2 tbsp all purpose flour and cook 1 to 2 minutes until slightly nutty.

3. Whisk in 1 cup whole milk and 1/2 cup heavy cream slowly, bring to a gentle simmer until sauce thickens about 3 to 5 minutes; tip: warm the milk first so you dont get lumps.

4. Stir in 2 cloves minced garlic, 1 tsp Dijon mustard, 1/4 tsp grated nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper and simmer 30 seconds to wake up the flavors.

5. Remove sauce from heat and fold in about 1 1/2 cups (roughly 6 oz) grated Gruyere leaving about 1/2 cup for the top, then add 1 tsp lemon juice if using to brighten the sauce.

6. Toss
1.5 lb shaved Brussels sprouts (about 6 cups) in the cheese sauce until well coated, then transfer everything to the prepared dish, spreading it evenly.

7. Sprinkle the reserved 1/2 cup Gruyere and 1/4 cup grated Parmesan over the sprouts.

8. Mix 1/2 cup panko breadcrumbs with 2 tbsp melted butter, scatter that on top and press lightly so it sticks.

9. Bake 20 to 25 minutes until bubbling and the top is golden brown, then if you want extra color broil 1 to 2 minutes watching closely. Let rest 5 minutes before serving, taste for salt and pepper and add another squeeze of lemon if it needs a lift.

Equipment Needed

1. 8×8 or 9×9 buttered baking dish, set aside
2. Medium saucepan for the roux and sauce
3. Whisk (for smoothing out lumps)
4. Measuring cups and spoons
5. Box grater or microplane for gruyere and parmesan
6. Large mixing bowl to toss the shaved sprouts
7. Chef’s knife and cutting board, or a mandoline if you shave them yourself
8. Rubber spatula or wooden spoon to fold and spread everything
9. Small bowl and spoon for the panko + melted butter mix
10. Oven mitts (and something to rest the hot dish on)

FAQ

Q: Can I make this gratin ahead of time? A: Yes, you can assemble it up to a day ahead, cover and refrigerate. If baking straight from the fridge add 10 to 15 minutes to the bake time so the center gets hot and bubbly. If already baked, reheat in a 350 F oven until warmed through, cover with foil for most of the time then remove foil to re-crisp the topping.

Q: What is the easiest way to shave the Brussel sprouts? A: Use a mandoline or the slicing disk on a food processor, they give fast, even thin shreds. You can also thinly slice with a sharp knife. Trim the stem and any tough outer leaves first, then dry the shreds well so they dont make the sauce watery.

Q: Can I swap the Gruyere for another cheese? A: Yes, Gruyere gives nutty, melty flavor. Good swaps are Emmental, Comte, fontina or a mix of sharp cheddar plus a milder melter. Parmesan is good for sharpness but not as a full Gruyere replacement. For dairy free use a creamy cashew sauce and a melting vegan cheese, but flavor will change.

Q: How do I keep the gratin from getting soggy? A: Don’t overdo the liquid, make sure your roux is thick before adding milk, and dry the shaved sprouts after rinsing. Toasting the panko with the butter first helps it stay crunchy, and baking uncovered (or removing foil for the last 10 minutes) gives a golden top and less soggy texture.

Q: Is there a gluten free option? A: Yes, substitute a 1 to 1 gluten free all purpose flour for the roux and use gluten free panko or crushed gluten free crackers for the topping. Cornstarch can also thicken the sauce if you prefer, mix 1 tablespoon cornstarch with a little cold milk before adding to the hot sauce.

Q: What baking time and doneness cues should I use? A: Bake at 375 F about 25 to 35 minutes until the sauce is bubbling and the top is golden brown. If it was refrigerated first expect 35 to 45 minutes. The sprouts should be tender when pierced with a fork and the center must be hot and bubbly. A squeeze of lemon juice at the end brightens the whole dish.

SHAVED BRUSSEL SPROUTS GRATIN WITH GRUYERE Recipe Substitutions and Variations

For 1.5 lb shaved Brussel sprouts: use about 6 cups shredded green or Napa cabbage, thinly sliced cauliflower florets, or 1.5 lb thinly sliced Brussels + a handful of sliced mushrooms if you want more bulk. Cabbage keeps the texture, cauliflower gives a milder mellow flavor.
For 8 oz Gruyere: swap with 8 oz Fontina, Comté, or sharp white cheddar. Fontina melts creamier, Comté is closest in flavor, cheddar will be tangier so taste for salt.
For 1 cup whole milk + 1/2 cup heavy cream: use 1 1/2 cups half and half for similar richness, or 1 1/2 cups whole milk plus 2 tablespoons melted butter stirred in. For a lighter dish use 1 1/2 cups low fat milk but the sauce will be thinner.
For 1/2 cup panko breadcrumbs: substitute 1/2 cup plain breadcrumbs or crushed crackers (Ritz-style) for similar crunch, or 1/3 cup chopped toasted almonds or walnuts for nutty texture. If using nuts pulse coarsely so they brown evenly.

Pro Tips

1. Pat the shaved sprouts bone dry before they hit the sauce, or give them a very quick toss in a hot skillet to let excess water steam off first, otherwise the gratin can get watery and limp. dont skip this step even if youre in a hurry.

2. Heat the milk a bit before whisking it into the roux and keep the pan at a gentle simmer. If it gets too hot the sauce can break, and if it cools too much youll get lumps. If the sauce ends up too thick add a splash more milk, too thin simmer a minute longer.

3. Grate the Gruyere fresh and save the coarser bits for the top so you get a better melt inside and a nicer browning on top. Taste for salt after the cheese is in since Gruyere and Parmesan add a lot, and add that little squeeze of lemon at the end if it feels heavy.

4. Mix the panko with the melted butter and toast it lightly in a pan or under the broiler for extra crunch, then press it gently onto the surface so it sticks. Let the dish rest 5 minutes after baking so it sets up and doesnt run everywhere when you scoop.

SHAVED BRUSSEL SPROUTS GRATIN WITH GRUYERE Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I created my Brussels Sprouts Gratin to showcase tender shaved sprouts in a creamy Gruyère sauce that comes together quickly and makes a kid friendly side or main for holiday meals.

Servings

servings

Calories

409

kcal

Equipment: 1. 8×8 or 9×9 buttered baking dish, set aside
2. Medium saucepan for the roux and sauce
3. Whisk (for smoothing out lumps)
4. Measuring cups and spoons
5. Box grater or microplane for gruyere and parmesan
6. Large mixing bowl to toss the shaved sprouts
7. Chef’s knife and cutting board, or a mandoline if you shave them yourself
8. Rubber spatula or wooden spoon to fold and spread everything
9. Small bowl and spoon for the panko + melted butter mix
10. Oven mitts (and something to rest the hot dish on)

Ingredients

1.5 lb shaved Brussel sprouts (about 6 cups)
2 tbsp unsalted butter
2 tbsp all purpose flour
1 cup whole milk
1/2 cup heavy cream
2 cloves garlic, minced
1 tsp Dijon mustard
1/4 tsp grated nutmeg (or a pinch)
1 tsp kosher salt
1/2 tsp black pepper
8 oz Gruyere, grated (about 2 cups)
1/4 cup grated Parmesan
1/2 cup panko breadcrumbs
2 tbsp melted butter
1 tsp lemon juice (optional)

Directions

Preheat oven to 375°F (190°C) and butter an 8×8 or 9×9 baking dish, set aside.
In a medium saucepan melt 2 tbsp unsalted butter over medium heat, stir in 2 tbsp all purpose flour and cook 1 to 2 minutes until slightly nutty.
Whisk in 1 cup whole milk and 1/2 cup heavy cream slowly, bring to a gentle simmer until sauce thickens about 3 to 5 minutes; tip: warm the milk first so you dont get lumps.
Stir in 2 cloves minced garlic, 1 tsp Dijon mustard, 1/4 tsp grated nutmeg, 1 tsp kosher salt and 1/2 tsp black pepper and simmer 30 seconds to wake up the flavors.
Remove sauce from heat and fold in about 1 1/2 cups (roughly 6 oz) grated Gruyere leaving about 1/2 cup for the top, then add 1 tsp lemon juice if using to brighten the sauce.
Toss
5 lb shaved Brussels sprouts (about 6 cups) in the cheese sauce until well coated, then transfer everything to the prepared dish, spreading it evenly.
Sprinkle the reserved 1/2 cup Gruyere and 1/4 cup grated Parmesan over the sprouts.
Mix 1/2 cup panko breadcrumbs with 2 tbsp melted butter, scatter that on top and press lightly so it sticks.
Bake 20 to 25 minutes until bubbling and the top is golden brown, then if you want extra color broil 1 to 2 minutes watching closely. Let rest 5 minutes before serving, taste for salt and pepper and add another squeeze of lemon if it needs a lift.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.