Brussels Sprouts Gratin That Converts Every Skeptic

Prepare to turn even the most steadfast Brussels sprouts skeptics into raving fans with this unbelievably creamy, cheesy, and crunchy gratin! Roasted to perfection and bathed in a luxurious sauce, this dish is a comforting side that promises to be the star of any meal, no matter the occasion.

Why You’ll Love This

You’ll quickly discover why this Brussels sprouts gratin earns its reputation for converting even the toughest critics!

• Skeptic Approved: This recipe is designed to melt away any preconceived notions about Brussels sprouts with its irresistible flavors.
• Ultimate Comfort Food: Rich, creamy cheese sauce combined with tender-crisp sprouts and a golden, crunchy topping creates pure indulgence.
• Simple & Straightforward: Despite its gourmet taste, the steps are easy to follow, making it accessible for all home cooks.
• Versatile Side Dish: Perfect for holiday feasts, Sunday dinners, or even a comforting weeknight addition.
• Nutrient-Packed Goodness: Enjoy a delicious way to get your greens, packed with fiber and protein.

Ingredients

You will love how simple these ingredients are to find, ensuring a delicious outcome every time.

• For the Brussels Sprouts:
  • 1 1/2 pounds Brussels sprouts, trimmed and halved: Look for firm, bright green sprouts. Halving them ensures even roasting and better absorption of the cheesy goodness.
  • 2 tablespoons olive oil: A good quality olive oil enhances the natural flavor during roasting.
  • 1/2 teaspoon salt: Balances the sweetness of the roasted sprouts.
  • 1/4 teaspoon black pepper: Adds a hint of warmth and spice.
• For the Cheese Sauce:
  
  
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    • 4 tablespoons unsalted butter: Forms the base of our rich roux.
    
    
    • 4 tablespoons all-purpose flour: The thickening agent for a perfectly smooth sauce.
    
    
    • 3 cups milk: Whole milk works best for a truly creamy texture, but 2% can also be used.
    
    
    • 1/2 teaspoon salt: Seasoning for the sauce, adjust to taste.
    
    
    • 1/4 teaspoon black pepper: Another touch of spice.
    
    
    
    
  
  

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  • 1/4 teaspoon nutmeg: The secret ingredient that beautifully complements creamy cheese sauces.
  • 1 1/2 cups Gruyere cheese, shredded: Offers a nutty, earthy flavor that melts wonderfully. Freshly shredded is always best!
  • 1/2 cup Parmesan cheese, grated: Adds a salty, umami depth to the sauce.
• For the Breadcrumb Topping:
  • 1/2 cup panko breadcrumbs: These create an incredibly crisp and light topping.
  • 2 tablespoons melted butter: Helps the panko turn golden and adds rich flavor.
  • 2 tablespoons chopped fresh parsley: For a burst of fresh color and herbaceous flavor. It also goes wonderfully with Cheesy Garlic Rolls!

Equipment

Gathering your tools ahead of time makes the cooking process smooth and enjoyable.

• Large bowl
• Baking sheet
• Saucepan
• Whisk
• 9×13 inch baking dish
• Small bowl

Step-by-Step Instructions

Follow these easy steps to create a show-stopping Brussels sprouts gratin that will impress everyone at your table.

1. 1. Preheat oven to 400°F (200°C).
   2. Toss Brussels Sprouts: In a large bowl, toss the Brussels sprouts with olive oil, salt, and pepper. Spread them in a single layer on a baking sheet. This ensures they roast evenly and get nicely browned.

1. Roast Brussels Sprouts: Roast for 20-25 minutes, or until tender and slightly browned. Remove from oven and set aside. Roasting first brings out their natural sweetness and softens their texture, crucial for converting skeptics!
2. Make the Cheese Sauce: While the Brussels sprouts are roasting, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, until smooth. This creates a roux, the base of our velvety sauce.
3. Gradually whisk in the milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. Consistent whisking prevents lumps!
4. Remove from heat and stir in salt, pepper, and nutmeg. Add the Gruyere and Parmesan cheeses and stir until melted and smooth. The nutmeg is subtle but essential for that classic gratin flavor.
5. Combine: In a large bowl, combine the roasted Brussels sprouts and cheese sauce. Stir gently to coat every sprout evenly. This dish pairs wonderfully with a hearty main like Homemade Swedish Meatballs or concludes perfectly with Maple Pecan Pie.
6. Transfer to a Baking Dish: Pour the mixture into a greased 9×13 inch baking dish.
7. Make the Breadcrumb Topping: In a small bowl, combine the panko breadcrumbs, melted butter, and parsley. Sprinkle evenly over the Brussels sprouts and cheese sauce. This topping adds incredible texture!
8. Bake: Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5-10 minutes before serving. This allows the sauce to set slightly.

Tips for Success

Achieve gratin perfection every time with these helpful tips and tricks.

• Don’t Overcrowd the Sprouts: When roasting, ensure sprouts are in a single layer on the baking sheet. Overcrowding will steam them instead of roasting, preventing that crucial browning and sweetness.
• Freshly Shredded Cheese is Key: Pre-shredded cheeses often contain anti-caking agents that can make your sauce gritty. Freshly shredded Gruyere and Parmesan melt smoothly and taste superior.
• Whisk Constantly for a Smooth Sauce: When making the roux and adding milk, continuous whisking will prevent lumps and ensure a perfectly smooth, velvety cheese sauce.
• Season to Taste: Taste your cheese sauce before adding it to the sprouts and adjust salt and pepper as needed. Different cheeses can vary in saltiness.
• Let it Rest: Allowing the gratin to stand for 5-10 minutes after baking helps the sauce set and makes for easier, cleaner serving.

Variations

Feel free to get creative and customize this Brussels sprouts gratin to suit your preferences!

• Cheese Swaps: Experiment with other melty cheeses like sharp cheddar, smoked gouda, or even a blend of Fontina and Provolone.
• Add Protein: Cooked and crumbled bacon or pancetta stirred into the cheese sauce adds a delicious smoky, savory element. Diced ham or cooked chicken can also be a great addition.
• Spice It Up: A pinch of red pepper flakes in the cheese sauce or sprinkled with the breadcrumbs can add a subtle kick.
• Garlic Lover’s Delight: Sauté a clove or two of minced garlic with the butter before adding the flour for an extra layer of flavor in the sauce.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend for the roux and gluten-free panko breadcrumbs to make this dish suitable for those with gluten sensitivities.

Serving Suggestions

This versatile gratin makes a fantastic accompaniment to a variety of meals.

• Holiday Feast Star: It’s the perfect side dish for roasted turkey, ham, or prime rib during holiday celebrations.
• Hearty Main Course Companion: Pair it with roasted chicken, a juicy steak, or even simple baked fish for a complete meal.
• Potluck Favorite: Bring it to your next gathering, and watch it disappear! It’s always a crowd-pleaser.
• Comforting Weeknight Addition: Elevate a simple weeknight dinner by serving this alongside pork chops or a meatloaf.
• Crusty Bread: Don’t forget some crusty bread to sop up any extra delicious cheese sauce!

Storage

Properly storing your gratin ensures you can enjoy its deliciousness for days to come.

• Refrigeration: Store leftover Brussels sprouts gratin in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: For best results, reheat individual portions in the microwave or a larger portion in an oven preheated to 350°F (175°C) until warmed through and bubbly. You can add a splash of milk or cream if the sauce seems too thick.
• Freezing: While the texture might change slightly due to the dairy, you can freeze cooled gratin in an airtight, freezer-safe container for up to 1-2 months. Thaw in the refrigerator overnight before reheating.

FAQ

Got questions about this amazing Brussels sprouts gratin? We’ve got answers!

• Can I make this Brussels sprouts gratin ahead of time? Yes! You can assemble the gratin completely (steps 1-9) and refrigerate it, covered, for up to 24 hours. Let it come to room temperature for about 30 minutes before baking, or add an extra 10-15 minutes to the baking time if baking from cold.
• I really don’t like Brussels sprouts. Will I actually like this? This recipe is specifically designed to convert skeptics! The roasting process mellows their flavor, and the rich, creamy cheese sauce and crunchy topping create an incredibly appealing dish that often wins over even the pickiest eaters. Give it a try!
• What kind of milk should I use for the cheese sauce? Whole milk is recommended for the richest, creamiest sauce. However, 2% milk can also be used, though it might result in a slightly less decadent consistency.
• Can I use different cheeses for the sauce? Absolutely! While Gruyere and Parmesan offer a classic, delicious combination, feel free to experiment. Sharp cheddar, smoked gouda, Fontina, or a blend of your favorite melty cheeses would also work beautifully.

Conclusion

This Brussels Sprouts Gratin isn’t just a recipe; it’s a revelation! It’s a comforting, satisfying dish that proves vegetables can be utterly delicious and universally loved. So go ahead, give it a try and prepare to witness the magic as even the most resistant eaters reach for seconds. Don’t forget to leave a comment below and let us know how it converted your skeptics!

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