Brussels Sprouts Gratin is a simple yet comforting dish that combines Brussels sprouts with a creamy, cheesy sauce, all topped with a crispy breadcrumb crust.
This versatile dish shines as both a side and a main course. Whether you're planning a holiday gathering or a weeknight dinner, Brussels Sprouts Gratin is a crowd-pleaser
that's easy to prepare and even easier to eat!😁 For a perfect Thanksgiving meal, pair it with roast turkey.
How to Make Brussels Sprouts Gratin
Note: The full instructions are provided in the recipe card below.
Preheat to 450°F. Grease a 9x13-inch broiler-safe baking dish.
Toss Brussels sprouts with oil, kosher salt, and black pepper.
Bake until well browned and tender.
Prepare Panko Topping.
Make Cream Sauce
Assemble & Bake.
Camila's Tips
Choose smaller Brussels sprouts, no larger than a golf ball in size, as they tend to be sweeter, more tender, and less bitter than larger ones. This makes them a better choice for cooking in dishes like Brussels Sprouts Gratin.
Brussels Sprouts Gratin is a simple yet comforting dish that combines Brussels sprouts with a creamy, cheesy sauce, all topped with a crispy breadcrumb crust.This versatile dish shines as both a side and a main course. Whether you're planning a holiday gathering or a weeknight dinner, Brussels Sprouts Gratin is a crowd-pleaser that's easy to prepare and even easier to eat!😁 For a perfect Thanksgiving meal, pair it with roast turkey.
Adjust the oven rack to the middle position and heat to 450°F. Grease a 9x13-inch broiler-safe baking dish.
Toss Brussels sprouts with oil, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper in the baking dish. Bake until well browned and tender, about 30-35 minutes. Then, cool on a wire rack for 5 or up to 30 minutes.
Prepare Panko Topping:
In a medium saucepan, melt 1 tablespoon butter over medium heat. Add panko, cooking until golden, around 3 minutes. Transfer to a bowl and mix in ¼ teaspoon each of kosher salt and black pepper. Set aside.
Make Cream Sauce:
In the same saucepan, melt 2 tablespoons butter. Add onion and garlic, cooking until softened, about 5 minutes. Stir in flour and cook for 1 minute. Whisk in cream, water, and chicken-flavored bouillon. Bring to a boil, then remove from heat. Whisk in ¼ cup Grana Padano, Parmesan, nutmeg, cayenne, and ¼ teaspoon black pepper until smooth. Taste and adjust seasoning with salt if needed.
Assemble & Bake:
Pour cream mixture over Brussels sprouts in the dish, stirring to combine. Sprinkle evenly with panko mixture and remaining ¼ cup Grana Padano. Bake until bubbling and golden brown on top, 5-10 minutes. Let cool on a wire rack for about 10 minutes before serving.
Notes
How to Store & Re-Heat:Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven uncovered at 350°F for 10-15 minutes or use the microwave with 30-second intervals until heated through.Make Ahead & Freeze:Prepare a day ahead and reheat in a preheated oven at 350°F (175°C) until warm and crispy on top. We do not recommend freezing Brussels Sprouts Gratin, as it can affect the texture.
Nutrition
Nutrition Facts
Brussels Sprouts Gratin
Amount per Serving
Calories
322
% Daily Value*
Fat
21
g
32
%
Saturated Fat
11
g
69
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
49
mg
16
%
Sodium
466
mg
20
%
Potassium
674
mg
19
%
Carbohydrates
25
g
8
%
Fiber
7
g
29
%
Sugar
5
g
6
%
Protein
13
g
26
%
Vitamin A
1772
IU
35
%
Vitamin C
130
mg
158
%
Calcium
303
mg
30
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
