Description
A creamy, cheesy gratin featuring tender Brussels sprouts baked with a rich sauce and topped with a golden breadcrumb crust.
Ingredients
Scale
- 1 lb Brussels sprouts, trimmed and halved
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Gruyère or cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- Salt and pepper to taste
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Steam or boil Brussels sprouts until just tender, about 5-7 minutes. Drain well.
- In a saucepan, melt butter over medium heat. Add garlic and sauté until fragrant.
- Pour in heavy cream, add nutmeg, salt, and pepper. Simmer for 3-4 minutes until slightly thickened.
- Remove from heat and stir in Gruyère and half the Parmesan cheese until melted.
- Place Brussels sprouts in a greased baking dish and pour cheese sauce over them.
- Mix breadcrumbs with the remaining Parmesan and sprinkle evenly on top.
- Bake uncovered for 20-25 minutes until golden and bubbly.
- Let cool slightly before serving.
Notes
- For extra crunch, toast breadcrumbs before adding.
- Add cooked bacon or pancetta for a smoky flavor.
- Use half-and-half instead of heavy cream for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 420mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 70mg