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Brussels Sprout Gratin

Brussels sprout gratin pairs crisp-tender sprouts with a creamy Gruyère sauce and a golden panko topping. Baked until bubbling around the edges, it rests for 10 minutes before serving.
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Prep Time 15 minutes
Cook Time 36 minutes
Resting 10 minutes
Total Time 1 hour 1 minute
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 325
Ingredients Equipment Method Notes

Ingredients
  

For the gratin
  • 1 tsp butter unsalted; for greasing the dish
  • 1.5 lb Brussels sprouts trimmed and halved lengthwise
  • 3 qt water
  • 1 tbsp kosher salt for the water
  • 0.5 tsp kosher salt for the sauce
  • 2 tbsp butter unsalted; remaining butter
  • 2 tbsp all-purpose flour
  • 1.25 cup whole milk
  • 0.5 cup heavy cream
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 1 cup Gruyère cheese shredded
For the topping
  • 0.5 cup panko breadcrumbs
  • 1 tbsp olive oil

Equipment

  • 1 2-quart baking dish

Method
 

Prepare the sprouts and sauce
  1. Heat the oven to 375°F.
  2. Lightly grease a 2-quart baking dish with 1 teaspoon of the butter.
  3. Trim the Brussels sprouts and halve them lengthwise.
  4. Bring the water to a boil in a 6-quart pot, add the tablespoon of salt and sprouts, and cook for 4 to 5 minutes, until crisp-tender.
  5. Drain the sprouts well and set aside.
  6. Melt the remaining 2 tablespoons butter in a medium saucepan over medium heat.
  7. Whisk in the flour and cook for 1 minute.
  8. Gradually whisk in the milk and cream.
  9. Cook, whisking often, for 3 to 5 minutes, until the sauce thickens enough to coat a spoon.
  10. Remove the saucepan from the heat.
  11. Stir in the remaining salt, pepper, nutmeg, and Gruyère until the cheese melts.
Assemble and bake
  1. Arrange the sprouts in the prepared baking dish.
  2. Pour the cheese sauce evenly over the sprouts.
  3. Stir the panko with the olive oil.
  4. Scatter the panko mixture over the gratin.
  5. Bake for 20 to 25 minutes, until bubbling around the edges and golden on top.
  6. Let the gratin rest for 10 minutes before serving.

Notes

For the best texture, drain the sprouts well before arranging them in the baking dish. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the sauce and topping can soften. For a gluten-free version, use a gluten-free flour blend and gluten-free panko.