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Brussels Sprouts Gratin Recipe

★★★★★

4.5 from 141 reviews
  • Author: Harry
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Low Fat

Description

This Brussels Sprouts Gratin is a comforting and flavorful side dish featuring tender roasted Brussels sprouts baked in a creamy cheese sauce made with Gruyere and Parmesan. The gratin combines the slight bitterness of Brussels sprouts with a rich, herb-infused béchamel, topped with melted golden cheese for a perfect balance of textures and tastes, ideal for holiday dinners or cozy weeknight meals.

Ingredients

Scale

Brussels Sprouts

  • 16 oz Brussels sprouts, trimmed of outer leaves and sliced in half
  • 1/4 tsp kosher salt
  • Black pepper, to taste
  • Olive oil spray

Cheese Sauce

  • 1/2 tbsp butter
  • 1/3 cup chopped shallots
  • 2 tsp all purpose flour (or gluten free flour for GF)
  • 3/4 cup fat free milk
  • 1/4 tsp kosher salt
  • 1 tsp fresh thyme
  • 1 tbsp grated Parmesan cheese
  • 2 oz grated Gruyere cheese, divided

Instructions

  1. Preheat and prepare Brussels sprouts: Preheat your oven to 400°F. Lightly spray an 8″x12″ gratin dish or casserole with olive oil. Place the halved Brussels sprouts in the dish, season with kosher salt and black pepper, then spray a bit more olive oil over the top. Place the dish in the lower third of the oven and bake for 15 minutes.
  2. Toss and continue baking Brussels sprouts: After the initial 15 minutes, take the dish out, toss the Brussels sprouts to ensure even roasting, and return it to the oven. Bake for an additional 10 minutes until the sprouts are tender and lightly browned.
  3. Prepare the cheese sauce: While the Brussels sprouts are baking, heat a medium nonstick pan over medium heat and melt the butter. Add the chopped shallots and sauté until they soften, about 4 to 5 minutes. Sprinkle the flour over the shallots and whisk continuously for 1 to 2 minutes to form a roux. Gradually add the fat free milk, stirring constantly to incorporate and avoid lumps. Cook on medium-low heat for about 4 minutes, stirring frequently, until the sauce has thickened.
  4. Incorporate herbs and cheeses: Stir in the fresh thyme, Parmesan cheese, and half of the grated Gruyere cheese into the thickened white sauce. Continue stirring until the cheeses have completely melted and the sauce is smooth and creamy.
  5. Assemble and bake the gratin: Pour the cheese sauce evenly over the roasted Brussels sprouts in the gratin dish. Sprinkle the remaining Gruyere cheese on top. Return the dish to the oven and bake for 15 minutes until the topping is lightly browned, bubbly, and golden.
  6. Serve: Remove from the oven and allow to cool for a few minutes before serving. Enjoy this rich and cheesy Brussels Sprouts Gratin as a delicious side dish that pairs well with roasted meats or as a hearty vegetarian option.

Notes

  • For a gluten-free version, substitute all-purpose flour with gluten-free flour.
  • Use fat-free milk to reduce the calorie and fat content without sacrificing creaminess.
  • Gruyere cheese can be substituted with Swiss or a similar melting cheese if unavailable.
  • Fresh thyme can be replaced with dried thyme but reduce the amount to 1/2 teaspoon.
  • To enhance flavor, you can add a pinch of nutmeg to the cheese sauce.
  • Make sure to roast the Brussels sprouts well for a slightly caramelized flavor before adding the sauce.
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French

Keywords: Brussels sprouts, gratin, cheese sauce, Gruyere, Parmesan, roasted Brussels sprouts, side dish, healthy gratin, low fat

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Find it online: https://dishesbyharry.com/brussels-sprouts-gratin-recipe/