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.
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
Prepare Brussels Sprouts:
- 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 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.
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.
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