Description
A creamy and cheesy Brussels sprouts gratin that turns this humble vegetable into a luxurious side dish, perfect for holiday dinners or weeknight indulgence.
Ingredients
Scale
- 500g Brussels sprouts, trimmed and halved
- 1 tablespoon butter
- 2 cloves garlic, minced
- 200ml heavy cream
- 100ml milk
- 1/4 teaspoon ground nutmeg (optional)
- 100g grated Gruyère or cheddar cheese
- 30g grated Parmesan cheese
- Salt and pepper to taste
- 1 tablespoon olive oil
- Breadcrumbs (optional, for topping)
Instructions
- Preheat oven to 190°C (375°F).
- Bring a large pot of salted water to a boil. Add Brussels sprouts and cook for 4–5 minutes until just tender. Drain and set aside.
- In a skillet, heat butter and olive oil over medium heat. Add garlic and cook for 1 minute until fragrant.
- Stir in the cream, milk, nutmeg, salt, and pepper. Bring to a gentle simmer.
- Add half of the Gruyère (or cheddar) and stir until melted.
- Add the cooked Brussels sprouts to the skillet and toss to coat.
- Transfer everything to a greased baking dish. Top with remaining Gruyère and Parmesan. Sprinkle breadcrumbs if using.
- Bake for 20–25 minutes until bubbly and golden brown on top.
- Let cool slightly before serving.
Notes
- For extra flavor, sauté chopped bacon or pancetta with the garlic.
- Use a mix of cheeses for depth—try Gruyère, cheddar, or fontina.
- Breadcrumb topping adds a nice crunch but can be skipped for a gluten-free version.
- Great as a holiday side or to elevate weeknight meals.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 60mg
Keywords: brussels sprouts gratin, cheesy vegetable bake, holiday side dish, creamy Brussels sprouts, vegetarian gratin