Brussels Sprouts Gratin
sandravalvassori.com
With tender roasted Brussels sprouts and a rich, creamy cheese sauce, this Brussels sprouts gratin is a standout side dish for holidays or cozy family dinners. Layered with sautéed leeks, shallots, and garlic, then topped with a crisp buttery breadcrumb crust, it delivers incredible depth of flavor in every bite. Best of all, it comes together easily with simple ingredients, and can be prepped ahead to make entertaining stress-free. Serves at least 8 people.
Servings: 8
Ingredients
- 2 1/2 lbs Brussels sprouts trimmed and halved (discard any yellow leaves)
- 5 tablespoons olive oil, divided
- kosher salt and freshly ground black pepper
- 4 Tablespoons unsalted butter, divided
- 3 medium leeks, white and pale green parts, trimmed, halved lengthwise and coarsely chopped
- 1 large shallot, minced
- 3 garlic cloves, minced
- 2 Tablespoons all-purpose flour
- 1 cup heavy cream
- 1 1/4 cups low-sodium chicken broth
- 1/8 teaspoon freshly grated nutmeg
- 4 oz freshly grated gruyere cheese
- 1/2 cup freshly grated Parmigiano Reggiano, divided
- 1 cup coarse fresh or dried bread crumbs or panko bread crumbs
Instructions
- Heat oven to 450ºF degrees. In a 13 by 9-inch baking dish, toss Brussels sprouts with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake until sprouts are tender and browned in spots, 25 to 30 minutes. Lower oven heat to 425ºF.
- Meanwhile, melt 2 tablespoons butter and 1 tablespoon olive oil in medium saucepan over medium heat. Add leeks, shallots and garlic and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring frequently, until they’ve slightly softened, about 5 to 6 minutes.
- Sprinkle flour over the leek mixture and cook, stirring often, for 1-2 minutes (it will seem dry but that's okay). Whisk in cream, broth and nutmeg and bring to a simmer over medium-high heat. Reduce heat to medium and continue to simmer until slightly thickened, about 2 minutes. Remove from heat and add Gruyère, 1/3 cup Parmesan and nutmeg; whisk until smooth. Taste and season with a little more salt and pepper, if needed. Pour cream mixture over Brussels sprouts in baking dish and stir to combine. (At this point, this mixture can be covered and refrigerated up to 1 day ahead. Bring to room temperature before topping with the bread crumb mixture and baking.)
- Melt the remaining 2 tablespoons of butter. In a medium bowl, combine the breadcrumbs, melted butter, remaining 1 tablespoon oil and a pinch of salt and pepper.
- Sprinkle the breadcrumb mixture evenly over the Brussels sprouts. Place the dish back in the oven and bake uncovered for 15 to 18 minutes, or until the cheese is bubbling and the topping is crisp and beautifully golden. Let the gratin rest for just a few minutes before serving.
Notes
LEFTOVERS: Store the leftovers in an airtight container for 3-4 days. The leftovers are excellent reheated in a 425°F oven.