This Baked Brussels Sprouts Gratin is a delicious and creamy side dish that will convert even the most skeptical Brussels sprouts eater. With tender sprouts coated in a velvety béchamel sauce, topped with crispy breadcrumbs and rich Parmesan cheese, it’s a dish that’s both comforting and nutritious. Perfect for holidays, family dinners, or any occasion, this gratin strikes a balance between healthy vegetables and indulgent flavors. The crispy golden crust and cheesy goodness make it irresistible and a great way to elevate Brussels sprouts into a star dish.

Full Recipe:

Ingredients

For the Brussels Sprouts Gratin:

Brussels sprouts: 600 grams
Milk: 300 ml

Butter: 30 ml (about 2 tablespoons)
Flour: 30 grams (about ¼ cup)
Parmesan cheese: 40 grams (grated)

Breadcrumbs: 40 grams (about ⅓ cup)
Chives: A handful, finely chopped
Salt: To taste

Olive oil: 1 tablespoon for drizzling

Step-by-Step Instructions

Step 1: Prepare the Brussels Sprouts

Clean and Trim the Sprouts:
- Start by washing the Brussels sprouts thoroughly under cold water. Trim the ends and remove any yellow or damaged outer leaves.

Blanch the Brussels Sprouts:
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch them for about 3-4 minutes. This helps soften them slightly without losing their color or nutrients.
- Drain the sprouts and immediately transfer them to a bowl of ice water to stop the cooking process. After a few minutes, drain and set them aside.

Step 2: Prepare the Béchamel Sauce

Make the Roux:
- In a medium saucepan, melt 30 ml (2 tablespoons) of butter over medium heat. Once melted, add the 30 grams (¼ cup) of flour and whisk continuously for about 1-2 minutes until the flour is fully incorporated and the roux turns a light golden color.
Add the Milk:
- Gradually pour in the 300 ml of milk while whisking to avoid lumps. Continue to whisk until the sauce thickens, about 3-5 minutes.
Season the Sauce:
- Season the béchamel with a pinch of salt and freshly ground black pepper. Remove from the heat and set aside.

Step 3: Assemble the Gratin

Coat the Brussels Sprouts:
- Preheat your oven to 200°C (400°F). In a large mixing bowl, toss the blanched Brussels sprouts with the prepared béchamel sauce, ensuring each sprout is well-coated with the creamy mixture.
Transfer to a Baking Dish:
- Pour the Brussels sprouts into a buttered baking dish, spreading them out evenly.

Step 4: Add the Topping

Create the Parmesan Crust:
- In a small bowl, combine the 40 grams of grated Parmesan cheese with 40 grams of breadcrumbs and a handful of finely chopped chives. Stir together.

Top the Gratin:
- Sprinkle the Parmesan-breadcrumb mixture evenly over the Brussels sprouts, ensuring a nice, even layer. Drizzle 1 tablespoon of olive oil over the top to help the crust crisp up during baking.

Step 5: Bake

Bake the Gratin:
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy, and the Brussels sprouts are tender. For an extra-crispy finish, you can broil the gratin for an additional 2-3 minutes at the end of the baking time.

Step 6: Serve

Once the gratin is beautifully golden and bubbling, remove it from the oven. Let it cool for a few minutes before serving. Garnish with additional fresh chives if desired.

Cooking Tips

Blanching the Brussels Sprouts: Blanching the Brussels sprouts helps preserve their vibrant green color and slightly softens them, making sure they cook evenly in the oven without becoming mushy.

Customize the Cheese: Feel free to swap out Parmesan for other cheeses like Gruyère or Cheddar for a different flavor profile.
Breadcrumbs for Extra Crunch: Using breadcrumbs on top of the gratin adds a nice crunch to the dish. Panko breadcrumbs work particularly well for an extra-crispy texture.
Fresh Herbs: Adding chives gives the dish a light onion flavor, but you could also experiment with other herbs like thyme or parsley.

Storage

Refrigeration: Store any leftover gratin in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 180°C (350°F) until warmed through and crispy again.
Freezing: You can freeze this dish before baking for up to 2 months. Assemble the gratin in a freezer-safe dish, but don’t bake it yet. When ready to enjoy, bake it from frozen, adding an extra 10-15 minutes to the cooking time.

Nutritional Facts (Per Serving)

Based on 4 servings.

Calories: 240 kcal
Protein: 10 g
Carbohydrates: 20 g

Fat: 15 g
Saturated Fat: 6 g
Fiber: 6 g

Sugar: 5 g
Sodium: 500 mg

FAQs

1. Can I use frozen Brussels sprouts for this recipe?

Yes, you can use frozen Brussels sprouts, but make sure to thaw and drain them well before using. Keep in mind that frozen Brussels sprouts may be a bit softer in texture after baking.

2. Can I make this recipe vegan?

Absolutely! Substitute the milk with a plant-based milk (like almond or oat milk), the butter with vegan butter, and use nutritional yeast instead of Parmesan for a cheesy flavor.

3. Can I add other vegetables?

Yes, this recipe works well with other vegetables like cauliflower or broccoli. Simply blanch them alongside the Brussels sprouts and proceed with the recipe as instructed.

4. What can I serve this dish with?

This Brussels sprouts gratin pairs wonderfully with roasted chicken, turkey, or fish. It’s also great as a standalone vegetarian dish.

5. Can I make it ahead of time?

Yes! You can prepare the gratin up to the point of baking and refrigerate it for up to a day in advance. When ready to serve, bake as directed.

Conclusion

This Baked Brussels Sprouts Gratin with a Parmesan and breadcrumb crust is a simple yet flavorful dish that can elevate any meal. The creamy béchamel sauce and crunchy topping create the perfect balance, making this an excellent option for holidays or regular weeknight dinners. The dish is easy to prepare, stores well, and is packed with healthy vegetables and rich flavors. Whether you’re looking to impress guests or simply enjoy a cozy side dish, this gratin is sure to satisfy! Enjoy it as a side to a hearty meal or a delightful main dish on its own.