Imagine transforming the often-maligned brussel sprout into a creamy, cheesy, crispy masterpiece that will have even the pickiest eaters coming back for seconds! This French-inspired Brussel Sprouts au Gratin is not just a side dish – it's a culinary revelation that turns humble vegetables into a decadent, irresistible experience. With a golden, crunchy breadcrumb topping and a luxurious cheese sauce, these brussel sprouts are about to become the star of your dinner table.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 pound brussel sprouts
- 1 cup heavy cream
- 1 cup grated cheese (Gruyere or Cheddar)
- 1/2 cup breadcrumbs
- 2 tablespoons butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Prepare a medium-sized baking dish by lightly greasing it with butter.
- Trim the ends of the brussel sprouts and remove any yellowed or damaged outer leaves. Slice each brussel sprout in half lengthwise to ensure even cooking and better cheese coverage.
- Bring a large pot of salted water to a boil. Add the halved brussel sprouts and blanch for 3-4 minutes until they are bright green and slightly tender but still crisp.
- Immediately drain the brussel sprouts and transfer them to an ice water bath to stop the cooking process. This helps maintain their vibrant color and prevents overcooking.
- Pat the brussel sprouts dry with paper towels to remove excess moisture, which could make the dish watery.
- Arrange the brussel sprouts cut-side up in the prepared baking dish, ensuring they are in a single, even layer.
- In a small saucepan, warm the heavy cream over medium heat. Season with salt and freshly ground black pepper.
- Pour the warm cream evenly over the brussel sprouts, making sure they are well-coated.
- Sprinkle the grated Gruyere or Cheddar cheese uniformly over the brussel sprouts.
- In a small bowl, melt the butter and mix with breadcrumbs until they are evenly coated and slightly golden.
- Distribute the buttered breadcrumbs over the cheese-covered brussel sprouts.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and crispy, and the cheese is melted and bubbling.
- Remove from the oven and let the dish rest for 5 minutes before serving to allow the cheese to set and the flavors to meld.
- Serve hot as a delicious side dish, garnished with additional freshly ground black pepper if desired.
Tips
- Choose Fresh Brussel Sprouts: Look for firm, bright green sprouts with tight, compact leaves for the best texture and flavor.
- Blanching is Key: The quick blanch and ice bath technique ensures your sprouts are perfectly cooked – tender but not mushy, with a vibrant green color.
- Remove Excess Moisture: Thoroughly pat the brussel sprouts dry to prevent a watery gratin. Excess water can make your dish soggy instead of crispy.
- Cheese Selection Matters: While the recipe suggests Gruyere or Cheddar, feel free to experiment with other melting cheeses like Gouda or Fontina for unique flavor profiles.
- Breadcrumb Pro Tip: Toast the breadcrumbs slightly in butter before topping to enhance their golden, crispy texture.
- Don't Overcrowd: Arrange brussel sprouts in a single layer to ensure even cooking and maximum cheese coverage.
- Let it Rest: Allow the dish to sit for 5 minutes after baking to let the cheese set and flavors meld together.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 15g
Protein: 12g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 80mg
