Cheesy Brussels Sprout Gratin with Gruyère
Creamy, cheesy, and crispy all at the same time, this easy, impressive Brussels Sprouts Gratin is a show stopping side dish for any family meal! Shaved Brussels sprouts are nestled into a homemade béchamel sauce made with nutty Gruyère and Parmesan, then baked until golden brown and bubbly. Easy to prep in advance!
Servings: 8 servings
Calories: 306kcal
Equipment
Ingredients
- 1 lb Brussels sprouts, trimmed and shaved, see note below
- 6 Tbsp unsalted butter, divided
- 2 Tbsp all-purpose flour
- 3 cups whole milk, warmed
- 5 sprigs of thyme, tied together with kitchen twine
- 5 cloves of garlic, peeled and smashed + 2 cloves, grated
- 1 cup Gruyère cheese, shredded, divided, see note below
- ¼ cup Parmesan, grated, divided
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- ⅛ tsp ground nutmeg
- 1 cup panko breadcrumbs
- 2 Tbsp extra virgin olive oil
Instructions
- Prepare the pan. Preheat an oven to 425F. Grease a large cast-iron skillet with 1-2 Tbsp of butter.
- Make the cheese sauce. Melt 4 Tbsp unsalted butter over medium heat in a saucepan. When melted, add 2 Tbsp all-purpose flour, then whisk until the flour is a light golden brown, about 3 minutes. You don’t want the flour getting too dark. Quickly whisk in 3 cups of warm milk, then increase the heat to medium-high. Bring to a simmer, then continue to cook and whisk for another 3 minutes. Reduce the heat to low, add 5 fresh thyme sprigs and 5 smashed garlic cloves, then cook until thick, velvety, and smooth, about 5-7 minutes. Stir in ½ cup of shredded Gruyere cheese, 2 Tbsp grated Parmesan, 1 tsp Kosher salt, ¼ tsp freshly ground black pepper, and ⅛ tsp grated nutmeg until melted and smooth, about 1-2 minutes. Set aside.
- Toss with the béchamel. Add the shredded Brussels sprouts to the greased cast-iron skillet. Remove the thyme sprigs and smashed garlic cloves from the sauce, then pour the béchamel on top. Give it a really good stir.
- Make the panko topping. In a small bowl, combine 1 cup panko breadcrumbs, remaining ½ cup shredded Gruyere, 2 Tbsp grated Parmesan, 2 cloves grated garlic, and 2 Tbsp extra virgin olive oil. Stir well, then evenly distribute on top of the Brussels sprouts.
- Bake the gratin. Cover tightly with foil, then transfer to an oven and cook for 30 minutes. Remove the foil, then cook for an additional 5-10 minutes, or until the cheese is golden brown and bubbly on top. Cool slightly, then serve!
Notes
- Brussels sprouts can be thinly sliced by hand or shaved in a food processor with the thinnest shredding attachment.
- I strongly recommend buying blocks of cheese and grating or shredding yourself. Pre-shredded cheese tends to have additives that make it harder to melt.
- To make ahead: You can assemble the entire gratin a day in advance. Store it in the refrigerator, covered with foil, and bake it directly from the fridge. You may need to add 5-10 extra minutes to the baking time.
- Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for 10-15 minutes until warmed through and the topping is crisp.
- Freeze: Assemble the gratin but do not bake it. Cover it tightly with foil and freeze for up to 2 months. When ready to bake, thaw overnight in the fridge, then bake as directed.
Nutrition
Serving: 0.75cup | Calories: 306kcal | Carbohydrates: 17g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 564mg | Potassium: 406mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1049IU | Vitamin C: 50mg | Calcium: 363mg | Iron: 1mg
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