Brussels Sprouts Gratin is an easy, hearty side dish recipe perfect for the holidays. Gratin is simply a fancy term used to describe a technique whereby an ingredient is topped with cheese (and sometimes breadcrumbs) and then baked until golden. The sprouts are soft on the inside and crispy on the outside. It also has a cheesy, crispy crust.
With a handful of basic ingredients: brussels sprouts, butter, flour, milk, parmesan, and breadcrumbs, you’ll be whipping up this satisfying side dish in no time. It’s a perfect make-ahead dish, something you can prepare ahead of time and enjoy more time for your guests.
Brussels Sprouts – choose bright green sprouts that are firm to the touch (leaves should be tightly packed).
Milk – use full-fat for the best results.
Butter – use unsalted butter if you want to control the saltiness in your dish more easily.
Cheese – in this recipe, only parmesan is used, but feel free to add a 50:50 combination of parmesan and gruyère.
Cook the brussels sprouts first by boiling them for about 10 minutes. Add salt to the boiling water, this prevents bitterness in the brussels sprouts.
Make the béchamel (white sauce), by cooking the flour and butter, and gradually adding the milk, whisking continuously. Pour the white sauce over the sprouts in a baking dish. Add the parmesan and breadcrumbs and bake.
Serve Brussels Sprouts Gratin with pork chops, steak, or turkey.
It’s important to precook the Brussels Sprouts—this prevents sogginess and will make them crispy in the gratin.
Make it meatier by adding bacon, ham, or sausage meat to the gratin before baking.
Add cheese if you want. Mozzarella, Swiss cheese, or gruyere will all work well.
Make the dish gluten-free by using a gluten-free flour blend and omitting the breadcrumbs.
Make this keto, make a béchamel sauce with ½ cup cream cheese, ½ cup heavy cream, ¼ cup water, 1 egg yolk, and salt and pepper.
For more flavor, feel free to add more herbs (thyme or oregano), crushed garlic, and paprika.
Store leftovers in the fridge for up to 3 days. Just make sure to keep it in an airtight container.
Boil cleaned brussels sprouts for 10 minutes.
Cook flour in butter for 1 minute, pour in milk, and cook for 5 minutes or until thick and bubbly.
Season with salt and pepper, whisk in 1 egg.
Place cooked sprouts into the baking dish and pour the sauce on top.
Season with parmesan and breadcrumbs.
Bake for 15 minutes at 180°C/350°F. Serve the Brussels Sprout Gratin hot or at room temperature.