Brussels Sprouts Gratin
This extra-cheesy and luscious Brussels Sprouts Gratin is a must for Thanksgiving! Thinly sliced brussels sprouts are tossed in a cheesy gruyere sauce and topped with buttery bread crumbs.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Makes: 8 - 10 servings
Ingredients
Brussels Sprouts Gratin
- 3 tablespoons unsalted butter
- 2 shallots, diced
- 2 garlic cloves, thinly sliced
- 3 tablespoons flour
- 3 cups half and half, warmed slightly
- 1 teaspoon dijon mustard
- 1/8 teaspoon freshly grated nutmeg
- 1 1/4 cup shredded gruyere cheese
- 1/3 cup freshly grated parmesan cheese
- 1 lb brussels sprouts, trimmed and shaved
- kosher salt
- freshly cracked black pepper
Breadcrumb Topping
- 1 cup fresh or panko breadcrumbs
- 1/3 cup freshly grated parmesan cheese
- 3 tablespoons butter, melted and cooled
Instructions
- Preheat an oven to 400 F.
- Make the roux. Melt the butter in an oven-safe skillet or braiser over medium heat. Add the shallots and garlic and cook for 2 minutes, until fragrant. Sprinkle in the flour and stir well to form a paste. Cook, stirring constantly, for 2 minutes to cook out the raw flour.
- Make the sauce. Pour in the warmed half and half while whisking, until smooth. Bring to a gentle simmer while whisking until thickened. Add the dijon and nutmeg and stir well. Remove from the heat and stir in the gruyere and parm until melted. Season to taste with salt and pepper.
- Make the breadcrumbs. Mix the breadcrumbs and parmesan together in a small mixing bowl and toss with the melted, cooled butter. Season with salt and pepper.
- Assemble the gratin. Stir the shaved brussels sprouts into the cheesy bechamel sauce until everything is well-mixed and coated. Season with a bit more salt and pepper and top with the breadcrumb mixture.
- Bake. Transfer the skillet to the oven and bake for 20 minutes, until the top is browned and the cheese is melted and bubbly. Cool for 15 minutes before serving.