Recipe details
Side Dishes
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Brussels Sprouts Au Gratin
50min
6 servings
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Brussels Sprouts Au Gratin is a delightful twist on the classic vegetable side dish. This recipe transforms often-underappreciated Brussels sprouts into a creamy, cheesy delight that even skeptics will love. Tender Brussels sprouts are bathed in a rich, velvety cheese sauce and topped with a crispy, golden breadcrumb crust. The result is a perfect balance of textures and flavors - the slight bitterness of the sprouts complemented by the indulgent creaminess of the cheese. This dish is ideal for holiday dinners, special occasions, or as a comforting side on chilly evenings.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
4 g
5 g
Allergen Content
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Milk
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Ingredients
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Steps
Read instructions and get ready to cook
Preheat oven
Preheat the oven to 375°F (190°C).
Prepare Brussels sprouts
Trim the ends of the Brussels sprouts and cut them in half lengthwise.
Blanch Brussels sprouts
Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 5 minutes. Drain and set aside.
Make roux
In a saucepan over medium heat, melt butter. Add flour and whisk for 1-2 minutes.
Add milk
Gradually whisk in milk, stirring constantly to prevent lumps.
Prepare garlic
Peel and mince the garlic cloves.
Add cheese and seasonings
Stir in Gruyere, half of the Parmesan, minced garlic, salt, pepper, and nutmeg until cheese is melted.
Combine with Brussels sprouts
Pour the cheese sauce over the blanched Brussels sprouts and mix gently.
Transfer to baking dish
Transfer the mixture to a greased 9x13 inch baking dish.
Prepare topping
In a small bowl, mix breadcrumbs with remaining Parmesan and olive oil.
Add topping
Sprinkle the breadcrumb mixture evenly over the Brussels sprouts.
Bake
Bake in the preheated oven for 25-30 minutes, until the top is golden brown and the sauce is bubbling.
Rest and serve
Let rest for 5 minutes before serving.
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