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Brussels Sprout Gratin

Brussels sprout gratin bakes tender Brussels sprouts in a creamy Gruyere cheese sauce under a golden panko and Parmesan topping. Blanching the sprouts first helps them bake up tender while the sauce bubbles around the edges.
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Prep Time 15 minutes
Cook Time 33 minutes
resting time 10 minutes
Total Time 58 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Brussels sprouts
  • 1 Cooking spray for coating
  • 12 cups water
  • 1.5 lb Brussels sprouts trimmed and halved
Cheese sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 1 cup Gruyere cheese shredded
Topping
  • 0.75 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese grated
  • 2 tbsp unsalted butter melted

Equipment

  • 1 2 1/2-quart baking dish

Method
 

Prepare the Brussels sprouts
  1. Preheat the oven to 400°F.
  2. Coat a 2 1/2-quart baking dish with cooking spray.
  3. Bring the water to a boil in a 5-quart pot.
  4. Add the Brussels sprouts and cook for 4-5 minutes, until bright green and just tender when pierced with a knife.
  5. Drain the Brussels sprouts well.
  6. Arrange the Brussels sprouts in the prepared baking dish.
Make the cheese sauce
  1. Melt the butter in a 2-quart saucepan over medium heat, whisk in the flour, and cook for 1 minute.
  2. Gradually whisk in the milk and cream, bring to a simmer, and cook for 3-5 minutes, stirring, until thick enough to coat the back of a spoon.
  3. Remove the saucepan from the heat and stir in the salt, pepper, nutmeg, and Gruyere until the cheese melts.
  4. Pour the sauce over the Brussels sprouts.
Assemble and bake
  1. Stir together the panko, Parmesan, and melted butter.
  2. Scatter the mixture evenly over the gratin.
  3. Bake uncovered for 20-25 minutes, until the topping is golden brown and the sauce is bubbling around the edges.
  4. Let the gratin rest for 10 minutes before serving.

Notes

For the best texture, drain the Brussels sprouts well before arranging them in the dish. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free variation, use gluten-free flour and panko breadcrumbs.