Brussels sprouts gratin may sound fancy but it really is a simple recipe to prepare. I do think it’s special enough to be served at a holiday dinner like Christmas or Thanksgiving, but it’s so easy you could really serve it any day of the week. It is definitely a family favorite in my house. The creamy cheese sauce combined with roasted sprouts is the best thing going on my plate this holiday.
Unlike many vegetable gratin recipes out there I like to roast the Brussels sprouts in the oven prior to baking them. This allows for caramelization to occur on the sprouts and the common bitter taste that sprouts often bring goes away. Roasted sprouts are still very popular which is what made me try this when developing the recipe. It is an extra step, but it is worth it. After roasting the sprouts I add them to a shallow baking dish with freshly grated gruyere cheese and some heavy cream and bake until slightly thickened. Then I top the whole thing with parmesan panko breadcrumbs to create a crunchy topping that is the perfect compliment to the creamy goodness underneath. So for all you sprout haters out there, I bet this recipe will change your mind! This is the perfect side dish for just about anything you want.
What you need to make this Brussels sprouts gratin recipe:
There are only a few ingredients needed to prepare this recipe so I recommend using high-quality products. Begin with a pound of whole Brussels sprouts.
Next, you’ll need four ounces of pearl onions. I like to use frozen because I find it’s just easier. If you get fresh then you have to spend the time peeling the thin skin off and it can be a time killer. If you get them frozen, just thaw them in the fridge overnight and then pat them dry with a paper towel when you add them to the recipe.
You also need heavy cream, unsalted butter, one garlic clove, freshly grated parmesan, and gruyere cheese. I love Gruyere in this recipe it gives a slightly nutty flavor to the dish, but Gruyere can be a bit pricey so feel free to substitute with another kind. White cheddar cheese would be a great alternative and tasty as well. I always recommend grating the cheese yourself instead of buying pre-shredded because there are additives in the prepared kind and I find the cheese doesn’t melt as well.
Lastly, to make the crispy topping I use panko bread crumbs. I prefer these Japanese-style ones more than the classic kind because the panko gets a bit crispier. If all you have is regular breadcrumbs then they will work just fine.
What kind of dish should you use?
I like to use a shallow baking dish. Mine is oval-shaped and sometimes referred to as gratin pans. A casserole dish is also fine. Just know that there is a single layer of vegetables so the contents won’t be filling up the dish. Whatever kind of dish you decide to use be sure to spray it with non-stick spray before using. A prepared baking dish prevents sticking and helps with cleanup.
Here’s how to make this cheesy gratin recipe:
Start by slicing fresh Brussels sprouts in half. Then you will roast the Brussels sprouts and onions in the oven first. Using a baking sheet, toss them with olive oil, salt, and pepper and keep them in an even layer. If you are doubling the recipe use two pans. Overcrowding will cause the sprouts to steam rather than brown. You will roast them cut side down for about 15-17 minutes until golden brown on the cut side.
While the Brussels sprouts are roasting I like to make the topping. Melt butter in the microwave. Then combine panko breadcrumbs, parmesan cheese, salt, pepper, and melted butter together in a small bowl and stir until combined.
Once the sprouts are golden brown and out of the oven add them to the baking dish. Followed by the Gruyere cheese, minced garlic, and room temperature heavy cream. Stir together until everything is evenly coated. Then bake in the oven until the sauce reduces and slightly thickens this takes about 15-20 minutes. Remove the dish from the oven and sprinkle the breadcrumb mixture over the top and return it to the oven for 5-8 more minutes until crisp and the topping has a golden color.
Remove from the oven and let rest for a few minutes before serving. This is the perfect holiday dish to add to your holiday table and I can’t wait for you to try it this season.
Options to try:
I always recommend making a recipe as written the first time, then I take my taste and what my family likes and mix it up a bit. Here are some things you can try next time you make it. Consider adding crispy bacon or more than one kind of cheese. If you like things spicy how about red pepper flakes to heat things up? This dish is comfort food at its best!
More holiday sides to try!
Baked Sweet Potatoes and Apples
Brussels Sprouts Gratin
This special side dish has roasted Brussels sprouts that are cooked in a creamy gruyere sauce then topped with panko parmesan breadcrumbs and crisped to perfection. Perfect for the holidays.
Ingredients
- 1 lb. Brussels sprouts, cut in half
- 4 oz. frozen pearl onions, thawed overnight & patted dry
- 1 cup gruyere cheese, freshly grated
- 3/4 cup heavy cream (room temperature)
- 1 garlic clove, minced
- 1/2 cup parmesan cheese, freshly grated
- 2 tbsp butter, melted
- 1 cup panko bread crumbs
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions
Preheat oven to 425 degrees
1. Using a baking sheet toss Brussels sprouts and onions with olive oil, salt, and pepper. In a single layer place, sprouts cut side down and roast for 15-17 minutes until the flat side is golden brown. Remove from the oven.
2. While the sprouts and onions are roasting prepare the breadcrumb topping. Mix breadcrumbs, parmesan cheese, salt, pepper, and melted butter in a small bowl and set aside.
3. Spray a shallow baking dish with non-stick cooking spray. Then add the Brussels sprouts and onions to the shallow baking dish.
4. Then add room temperature heavy cream, gruyere cheese, and garlic and toss to coat.
5. Roast 15-17 minutes until cream reduces and sprouts brown.
6. Remove from the oven and top with breadcrumb topping. Return to the oven and bake for 5-8 minutes more until crisp and golden brown.
7. Remove from the oven and let rest for 1-2 minutes before serving.
