Baked Brussels Sprouts Gratin
User Reviews
5
Baked Brussels Sprouts Gratin
Description
This recipe begins by trimming and halving fresh Brussels sprouts, discarding outer leaves as needed. The sprouts are first cooked in olive oil with salt and pepper until they develop some brown char while remaining tender-crisp. They are then transferred to a baking dish.
In the same skillet, heavy cream is heated with onion powder and seasoning and simmered to thicken slightly. Parmesan and a portion of the sharp cheddar are whisked into the sauce, which is poured over the Brussels sprouts. Additional cheddar cheese is added on top before baking in the oven.
During baking, the cheese melts and browns, forming a gratin crust that complements the slightly nutty, caramelized flavor and texture of the Brussels sprouts beneath. The combination of creamy sauce and browned cheese highlights the sprouts' natural sweetness and earthiness.
The dish can be made ahead and refrigerated before baking. Frozen Brussels sprouts may be used but require thawing and reheating first. For best melting, shred cheese fresh instead of using pre-shredded packaged versions.
Ingredients
- 2 pounds Brussels sprouts halved lengthwise, quartered if large
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- ⅔ cup heavy whipping cream
- ¼ teaspoon onion powder
- 1 ⅓ cups cheddar cheese divided, shredded sharp
- ¼ cup Parmesan Cheese shredded
Instructions
- Preheat oven to 375°F.
- Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).
- Toss halved Brussels sprouts with olive oil, salt, and pepper. Cook in a skillet over medium-high heat for 5 to 6 minutes or until tender-crisp and slightly browned. Pour into a 2 qt dish.
- In the same skillet, heat heavy cream, onion powder, salt, and pepper until boiling. Reduce heat and let simmer over medium heat for 2 minutes to thicken slightly.
- Remove from heat and whisk in parmesan cheese. Stir in 1 cup of cheddar cheese. Pour over Brussels sprouts.
- Top with remaining ⅓ cup cheddar cheese and bake for 20 to 25 minutes or until browned and bubbly.
Notes
- Frozen Brussels sprouts should be thawed and heated before starting the recipe.
- Freshly shred the cheeses for a smoother sauce; pre-shredded cheeses may not melt as well.
- Prepare ahead by assembling and refrigerating for up to 2 days before baking.
- Allow the gratin to rest at room temperature while the oven preheats; add extra baking time if the dish is very cold.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 221 kcal
% Daily Value*
| Calories | 221 | 11% |
| Carbohydrates | 11g | 4% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 49mg | 16% |
| Sodium | 202mg | 8% |
| Potassium | 474mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 96.5mg | 107% |
| Calcium | 233mg | 23% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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