Brussels Sprouts Gratin is a comforting and tasty dish that combines the goodness of Brussels sprouts with a creamy, cheesy sauce, all topped with a crispy breadcrumb crust. It's a simple yet satisfying side dish that adds a touch of indulgence to any meal. In this recipe, we'll walk you through the ingredients and steps to make this classic dish, along with some handy tips and variations.
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 more delicious side dish ideas, check out our Brussels Sprouts with Balsamic Vinegar, Classic Coleslaw, Creamy Mashed potatoes, Savory Mashed Sweet Potatoes, Green Bean Casserole, Cheesy Hasselback Potatoes and Spoonbread recipes.
Jump to:
- What are Brussels Sprouts Gratin?
- Brief Highlights Of This Brussels Sprouts Gratin Recipe:
- Brussel Sprouts Gratin Ingredients
- Tools you'll need
- How to Make Brussel Sprouts Gratin
- Substitutions
- Variations
- Serving Suggestions
- How to Store & Re-Heat
- Make Ahead & Freeze
- Tips for Making The Best Brussel Sprouts Gratin
- FAQ
- See More Recipes:
- 📋 Recipe
What are Brussels Sprouts Gratin?
Brussels Sprouts Gratin is a dish featuring Brussels sprouts in a creamy, cheesy sauce, topped with a crunchy breadcrumb or cracker mixture. It's baked until golden and crispy often served as a side dish, and is known for its rich flavor and varied textures.
Brief Highlights Of This Brussels Sprouts Gratin Recipe:
- Taste: Brussels Sprouts Gratin is rich and cheesy, with a nice balance of garlic and onion flavors. The nutmeg and cayenne add a subtle warmth and spice, enhancing the overall taste.
- Texture: The dish offers a mix of textures: the Brussels sprouts are cooked to be tender but not mushy, the cheese sauce is creamy, and the breadcrumb topping adds a satisfying crunch.
- Method: The process is straightforward. Roast the Brussels sprouts, whip up a creamy cheese sauce, mix them together, sprinkle with breadcrumbs, and bake until golden and bubbly. This method ensures a blend of flavors and textures in every bite.
Brussel Sprouts Gratin Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Brussels Sprouts: The star of the dish, these little green gems become tender and wonderfully caramelized when roasted.
- Onion: Adds savory depth and aroma, complementing the Brussels sprouts perfectly.
- Garlic: Infuses the dish with rich, aromatic flavor that pairs beautifully with the other ingredients.
- All-Purpose Flour: Used for thickening the creamy sauce, creating a silky texture.
- Vegetable Oil: Coats the Brussels sprouts for roasting, ensuring they become crisp and golden during baking.
- Unsalted Butter: Adds richness to both the breadcrumb topping and the creamy sauce.
- Heavy Cream: The main component of the creamy sauce, making the gratin luxuriously rich.
- Plain Panko Bread Crumbs: Create a delightful, crispy contrast to the creamy Brussels sprouts.
- Grana Padano Cheese: Adds a rich, nutty, and slightly salty flavor, used in both the sauce and as a gratin topping.
- Parmesan Cheese: Adds a savory and salty kick, contributing to the cheesy goodness.
- Knorr Chicken-Flavored Bouillon or Kosher Salt: Elevates the savory notes of the dish, imparting depth and umami. Adjust the seasoning according to preference.
- Ground Black Pepper: Balances the richness of the cream and cheese with subtle heat.
- Cayenne Pepper: Offers a hint of spiciness, elevating the overall flavor profile.
- Freshly Grated Nutmeg: Provides warm, aromatic complexity to the dish, harmonizing beautifully with creamy sauces.
Tools you'll need
- 9x13-Inch Baking Dish
- Cutting Board and Knife
- Medium Saucepan
- Whisk
- Bowl
- Measuring Cups and Spoons
- Wire Rack
- Oven Mitts
How to Make Brussel Sprouts Gratin
Note: The full instructions are provided in the recipe card below.
- Preheat & Prep: Adjust the oven rack to the middle position and heat to 450°F. Grease a 9x13-inch broiler-safe baking dish.
- Roast Brussels Sprouts: Toss Brussels sprouts with 1 tablespoon 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. Transfer to a wire rack and set aside to cool for at least 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 ¼ teaspoon ground black pepper. Set aside.
- Make Cream Sauce: In the same saucepan, melt 2 tablespoons extra virgin olive oil. 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, ¼ teaspoon nutmeg, ¼ teaspoon 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.
Camila's Tip: 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.
Substitutions
- Brussels Sprouts: Substitute with broccoli, cauliflower, or green beans.
- Heavy Cream: Use half-and-half or whole milk.
- Vegetable Oil: Olive or canola oil works.
- Grana Padano Cheese: Parmesan cheese is a suitable alternative.
- Chicken-Flavored Bouillon: Replace with chicken or vegetable broth, adjusting salt accordingly.
- Panko Breadcrumbs: Seasoned Panko or crushed crackers can be used.
- Unsalted Butter: Salted butter is fine; adjust salt accordingly.
- Minced Garlic: Garlic powder or paste can be used.
- Cayenne Pepper: Try red pepper flakes or paprika.
- Nutmeg: Omit or use a pinch of cinnamon or allspice.
Variations
- Vegetarian/Vegan Version: Use vegetable bouillon or broth.
- Cheese Variations: Experiment with Gruyère, cheddar, or fontina.
- Nut Topping: Combine crushed nuts (almonds, walnuts, or pecans) with breadcrumbs.
- Herbs and Seasonings: Customize with thyme, rosemary, or tarragon. Adjust cayenne for spiciness.
- Protein Addition: Enhance with bacon bits, ham, sausage, chicken, turkey, or tofu.
- Extra Vegetables: Add roasted or steamed carrots, butternut squash, or sweet potatoes.
Serving Suggestions
Serve Brussels Sprouts Gratin alongside roast turkey, beef tenderloin, pork roast, salmon, or vegetarian mains. It's also a wonderful accompaniment to quiche, frittata, or as part of a holiday feast. Complement with your favorite main course and a fresh salad for a complete meal.
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.
Tips for Making The Best Brussel Sprouts Gratin
- Choose Fresh Brussels Sprouts: Opt for firm, green sprouts without blemishes.
- Trim and Prep: Trim stems, remove damaged leaves, and make a small "X" at the stem end.
- Season Well: Season sprouts with salt, pepper, and optional nutmeg or cayenne.
- Top with Breadcrumbs or Cheese: For a crispy top, use breadcrumbs or more cheese.
- Rest Before Serving: Allow to rest after baking for flavors to meld.
- Garnish: Sprinkle with fresh herbs for a burst of color and freshness.
- Customize: Add bacon bits, caramelized onions, or toasted almonds for extra flavor.
FAQ
Why is my gratin too watery?
This can happen if the Brussels sprouts release excess moisture during roasting. Try patting them dry before roasting, and be sure to use room-temperature heavy cream. Also, avoid overcooking the sprouts during the initial roast.
How can I make my gratin less rich?
To make the gratin lighter, use a lower-fat dairy option like half-and-half or whole milk instead of heavy cream. You can also reduce the amount of butter and cheese in the recipe.
My gratin is too bland. What can I do?
Adjust the seasoning to taste. You can add more salt, pepper, or herbs like thyme, rosemary, or sage to enhance the flavor. A touch of lemon zest can also brighten it up.
How do I prevent the topping from burning?
To avoid burning the breadcrumb topping, make sure to cover the dish with aluminum foil during the initial bake, then uncover it for the final few minutes to allow the top to crisp up without burning.
Can I use frozen Brussels sprouts?
It's best to use fresh Brussels sprouts for this recipe. Frozen sprouts tend to release more moisture when roasting, which can affect the texture and result in a watery gratin.
Can I make it ahead and freeze it?
We do not recommend freezing Brussels Sprouts Gratin as it can change the texture and flavor of the dish. It's best enjoyed fresh or prepared a day ahead and refrigerated for a short period.
How can I reheat the leftovers without making them dry?
When reheating, use an oven or microwave to gently warm the gratin. Cover it with aluminum foil or a microwave-safe lid to help retain moisture and prevent it from drying out.
My gratin is too dry. How can I fix it?
If your gratin turns out too dry when reheating, you can try adding a small amount of cream or milk to it before reheating. This should help restore some moisture and creaminess.
Can I use a different type of cheese?
Yes, you can experiment with different cheeses to change the flavor. Cheddar, Gruyère, or fontina can be good substitutes for Grana Padano or Parmesan.
My gratin is not browning on top. What should I do?
If the gratin is not browning as desired, you can briefly broil it for a minute or two at the end of the baking time to achieve a golden-brown top. Keep a close eye to avoid over-browning or burning.
See More Recipes:
📋 Recipe
Brussels Sprouts Gratin
Tools
Ingredients
- 2 ½ pounds Brussels sprouts , trimmed and cut in half through the stem
- 1 small onion , minced
- 4 garlic , minced
- 2 teaspoons fresh thyme , minced
- 1 tablespoon all-purpose flour
- 1 tablespoon extra virgin olive oil , divided
- 3 tablespoon unsalted butter , melted or extra virgin olive oil
- 1-½ cups heavy cream , at room temperature
- ¾ cup water
- 1 cup Panko Bread Crumbs
- ½ cup finely grated grana padano , shredded, divided
- ½ cup parmesan cheese , grated
- 2 teaspoons knorr chicken flavored bouillon , adjust to taste
- ¾ teaspoon kosher salt , divided
- ¼ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon freshly grated Nutmeg
Instructions
- Preheat & Prep: Adjust the oven rack to the middle position and heat to 450°F. Grease a 9x13-inch broiler-safe baking dish.
- Roast Brussels Sprouts: 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
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
