Brussels Sprouts Gratin
This easy Brussels Sprouts Gratin recipe features tender, chopped Brussels sprouts tossed with seasonings, then baked in a rich cream sauce, topped with sharp white cheddar cheese, breadcrumbs, and butter. It's a simple yet satisfying side dish perfect for any meal, achieving a bubbly, golden-brown finish.
Equipment
- 1 Large Pot For boiling Brussels sprouts
- 1 2-Quart Baking Dish For assembling and baking the gratin
- 1 Colander For draining the Brussels sprouts
- 1 Cutting Board
- 1 Chef's knife For chopping Brussels sprouts
Ingredients
Main
- 2 tablespoons unsalted butter cut into pieces, plus more for the dish
- Kosher salt
- 1 pound Brussels sprouts outer leaves and stems removed
- Pinch of red pepper flakes
- Freshly ground pepper
- 1/2 cup heavy cream
- 1/2 cup grated white cheddar cheese
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 400 degrees F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
- Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
- Bake the gratin until bubbly and golden brown, about 15 minutes.
Notes
To elevate this gratin, consider blanching the Brussels sprouts slightly less than tender to prevent them from becoming mushy during baking; they will continue to cook in the oven. For a richer flavor profile, a pinch of freshly grated nutmeg can be added to the cream, which complements the earthiness of the sprouts beautifully. Experiment with different cheese blends like Gruyere or Parmesan for added complexity. For an extra crispy topping, lightly toast the breadcrumbs in a dry pan before sprinkling them on, or mix in some grated hard cheese like Pecorino Romano with the breadcrumbs for a savory crust. Ensure even buttering of the baking dish to prevent sticking and promote even browning of the edges.