Brussels Sprout Gratin

This Brussels Sprout Gratin is an absolutely delicious side dish for any holiday meal! The Brussels sprouts are roasted until tender, baked with a flavorful cheese sauce, and topped with Parmesan breadcrumbs. It's a recipe that even the pickiest of eaters will enjoy!

Course Side Dish

Cuisine American

Keyword Brussels Sprout Gratin

Freezer Friendly Yes

Prep Time 30

Cook Time 1

Total Time 1 30

Servings

Calories 406kcal

Ingredients

2 lbs Brussels sprouts, peeled, trimmed, and halved
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Breadcrumb Topping

1 cup homemade breadcrumbs
1/4 cup freshly grated Parmigiano Reggiano
1/4 teaspoon garlic powder
4 Tablespoons melted salted butter, cooled

Cheese Sauce

2 Tablespoons salted butter
1 large shallot, minced
3 garlic cloves, minced
2 Tablespoons all-purpose flour
1/2 cup heavy creamy
1 1/4 cups chicken stock
1/2 teaspoon fresh rosemary, minced
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 oz freshly grated gruyere cheese
1/3 cup freshly grated Parmigiano Reggiano

Instructions

Preheat oven to 425°.
Roast the Brussels sprouts: Add the trimmed and halved Brussels sprouts to a 9x13 baking dish, drizzle with 3 Tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss until the Brussels sprouts are evenly coated in the oil and seasoning. Then bake uncovered in the oven for 25 minutes.
Make the breadcrumb topping: in a medium-size bowl, mix together the breadcrumbs, 1/4 cup Parmigiano Reggiano, 1/4 teaspoon garlic powder, and 4 Tablespoons of melted and cooled butter. Set aside for later.
Make the cheese sauce: In a large saucepan, melt 2 Tablespoons of butter. Then cook the minced shallot and garlic cloves for about 2 minutes. Add 2 Tablespoons of flour, and whisk constantly for about 1-2 minutes. Then add 1/2 cup heavy cream, 1 1/4 cup chicken stock, 1/8 teaspoon nutmeg, and 1/4 teaspoon each of salt and black pepper. Whisk and let the sauce cook for 2-3 minutes, or until it has slightly thickened. Add the shredded gruyere and whisk until fully incorporated.
Add the Brussels Sprouts to the sauce: if the saucepan is large enough, add the roasted Brussels sprouts to the sauce and toss until evenly coated, then transfer the cheesy Brussels sprouts back to the baking dish. Or pour the cheese sauce over the roasted Brussels sprouts in the baking dish, and stir everything together until evenly coated.
Add toppings and bake: Sprinkle 1/3 cup of Parmigiano-Reggiano over the top of the cheesy Brussels sprouts, then top with the breadcrumbs. Bake uncovered for 18-20 minutes. Let it sit at room temperature for a few minutes before serving. Enjoy!

Video

Notes

Reheating leftovers: If reheating this dish in the oven, keep it tightly covered with foil and reheat at 350°F until warmed through.

Nutrition