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Brussels Sprouts Gratin
5 from 21 votes

Brussels Sprouts Gratin

Brussels Sprouts Gratin combines tender roasted Brussels sprouts with a rich cream sauce infused with garlic, herbs, and a blend of Grana Padano and Parmesan cheeses. The gratin features a crispy golden panko and cheese topping that adds texture contrast to the creamy interior. This dish is ideal when you want a comforting vegetable side with a balance of creamy, savory, and subtly spiced flavors.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 6
Calories: 322 kcal
Course: Appetizer
Cuisine: American

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:
    Cup of Yum
  1. Adjust the oven rack to the middle position and heat to 450°F. Grease a 9x13-inch broiler-safe baking dish.
  2. 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:
  1. 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:
  1. 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:
  1. 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.