Brussels Sprout Gratin
“Brussels sprouts are baked in a creamy cheese sauce, topped with breadcrumbs for a rich and satisfying side dish.”
Where it comes from
Brussels sprout gratin is a modern French dish that elevates this often-overlooked vegetable into a luxurious side. Originating from Belgium, the gratin technique combines creamy textures with crispy toppings, showcasing the versatility of Brussels sprouts. A delightful surprise is the rich cheese sauce, transforming this dish into a comforting indulgence perfect for gatherings.
On the Palate
How it's made
4 steps · Show ↓35 min active
How it's made
4 steps · Show ↓- 17 min
Preheat your oven to 375°F (190°C). Trim the Brussels sprouts, then halve them and blanch in salted boiling water for 3-4 minutes until bright green and slightly tender.
- 25 min
In a saucepan, warm the heavy cream with a pinch of nutmeg and minced garlic until just simmering. The aroma should be rich and fragrant.
- 33 min
Drain the Brussels sprouts and arrange them in a baking dish. Pour the warm cream mixture over the sprouts, ensuring they are evenly coated.
- 420 min
Top with grated cheese, then bake until the cheese is melted and bubbly, about 20 minutes. The gratin should be golden and irresistibly aromatic.
