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Creamy Brussels Sprouts Gratin

Creamy Brussels sprouts gratin is baked with a Gruyère cream sauce and a crisp panko-Parmesan topping. The sprouts stay tender beneath a golden crust, making this a hearty, oven-baked side dish.
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Prep Time 15 minutes
Cook Time 40 minutes
resting 10 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: French
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 1 tsp olive oil for greasing the baking dish
  • 2 lb Brussels sprouts trimmed and halved
  • 3 qt water
For the cream sauce
  • 2 tbsp butter unsalted
  • 1 shallot small, finely chopped
  • 2 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1.5 cup milk whole
  • 0.5 cup heavy cream
  • 0.5 tsp salt kosher
  • 0.25 tsp black pepper
  • 0.125 tsp nutmeg ground
  • 1 cup Gruyère cheese shredded
For the topping
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese grated

Equipment

  • 1 9-inch square baking dish

Method
 

Cook the Brussels sprouts
  1. Preheat the oven to 400°F.
  2. Grease a 9-inch square baking dish with the olive oil.
  3. Bring the water to a boil in a large pot.
  4. Add the Brussels sprouts and cook for 4 to 5 minutes, until bright green and just fork-tender.
  5. Drain the Brussels sprouts well.
Make the cream sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the shallot and cook for 2 to 3 minutes until softened.
  3. Add the garlic and cook for 30 seconds.
  4. Whisk in the flour and cook for 1 minute.
  5. Gradually whisk in the milk and heavy cream, then simmer for 3 to 5 minutes, stirring, until thick enough to coat a spoon.
  6. Stir in the salt, black pepper, and nutmeg.
  7. Add the Gruyère and stir until melted.
Assemble and bake
  1. Arrange the Brussels sprouts in the prepared baking dish.
  2. Pour the cream sauce over the Brussels sprouts and gently toss to coat.
  3. Mix the panko and Parmesan in a small bowl.
  4. Sprinkle the topping evenly over the Brussels sprouts.
  5. Bake for 20 to 25 minutes, until the sauce bubbles around the edges and the topping is golden brown.
  6. Let the gratin rest for 10 minutes before serving.

Notes

For the best texture, drain the Brussels sprouts well before adding the sauce. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free version, use a 1:1 gluten-free flour and gluten-free panko.