Brussels Sprouts Gratin
User Reviews
5
Brussels Sprouts Gratin
Description
Brussels Sprouts Gratin begins with roasting halved Brussels sprouts tossed in olive oil, salt, and pepper until they develop a tender texture and browned edges. A creamy sauce is prepared with butter, onion, garlic, and flour, then enriched with heavy cream, water, and chicken-flavored bouillon, seasoned with nutmeg, cayenne, salt, and freshly ground pepper. Grana Padano and Parmesan cheese are stirred in to add depth and richness. After layering the Brussels sprouts with the cream sauce, the dish is topped with golden toasted panko mixed with cheese and baked to form a crisp topping. The combination of roasted sprouts and creamy, cheesy sauce delivers a satisfying texture and flavor profile.
This gratin works well as a side for meat or poultry and adds a warm, flavorful vegetable option to a meal. Its creamy sauce and crispy topping bring a homey touch suitable for a family dinner or holiday table.
To store, keep the gratin in an airtight container refrigerated for up to two days and reheat uncovered in a 350°F oven. It can also be made ahead and reheated to restore crispness on top. Freezing is not recommended, as it may negatively affect texture.
Ingredients
- 2 ½ pounds Brussels sprouts , trimmed and cut in half through the stem
- 1 small onion minced
- 4 garlic , minced
- 2 teaspoons thyme minced, fresh
- 1 tablespoon all-purpose flour
- 1 tablespoon extra virgin olive oil , divided
- 3 tablespoon butter melted or extra virgin olive oil, unsalted
- 1-½ cups heavy cream , at room temperature
- ¾ cup water
- 1 cup panko bread crumbs
- ½ cup Grana Padano cheese shredded, divided, finely grated
- ½ cup Parmesan Cheese , grated
- 2 teaspoons knorr chicken flavored bouillon , adjust to taste
- ¾ teaspoon kosher salt , divided
- ¼ teaspoon black pepper ground
- ¼ teaspoon cayenne pepper
- ¼ teaspoon nutmeg freshly grated
Instructions
Prepare Brussels Sprouts:
- Adjust the oven rack to the middle position and heat to 450°F. Grease a 9x13-inch broiler-safe baking dish.
- Toss Brussels sprouts with oil, ½ teaspoon kosher salt, and ¼ teaspoon ground black pepper in the baking dish. Bake until well browned and tender, about 30-35 minutes. Then, cool on a wire rack for 5 or up to 30 minutes.
Prepare Panko Topping:
- In a medium saucepan, melt 1 tablespoon butter over medium heat. Add panko, cooking until golden, around 3 minutes. Transfer to a bowl and mix in ¼ teaspoon each of kosher salt and black pepper. Set aside.
Make Cream Sauce:
- In the same saucepan, melt 2 tablespoons butter. Add onion and garlic, cooking until softened, about 5 minutes. Stir in flour and cook for 1 minute. Whisk in cream, water, and chicken-flavored bouillon. Bring to a boil, then remove from heat. Whisk in ¼ cup Grana Padano, Parmesan, nutmeg, cayenne, and ¼ teaspoon black pepper until smooth. Taste and adjust seasoning with salt if needed.
Assemble & Bake:
- Pour cream mixture over Brussels sprouts in the dish, stirring to combine. Sprinkle evenly with panko mixture and remaining ¼ cup Grana Padano. Bake until bubbling and golden brown on top, 5-10 minutes. Let cool on a wire rack for about 10 minutes before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat uncovered in a 350°F oven for 10-15 minutes or microwave in intervals until hot.
- Prepare the gratin a day ahead for convenience and reheat until warm and crisp on top.
- Avoid freezing as it can damage the texture of the Brussels sprouts gratin.
User Reviews
Overall Rating
5
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