Brussels Sprouts au Gratin Recipe

Ingredients

1 1/2 lbs. Brussels sprouts (trimmed and halved)
3 tbsp. unsalted butter
3 cloves garlic (minced)
3 tbsp. all-purpose flour
1 1/2 cups whole milk
1/4 tsp. ground nutmeg
1/4 tsp. ground black pepper
3/4 cup grated Parmesan cheese
1 cup shredded Gruyere cheese
1/2 cup Panko breadcrumbs

Instructions

Preheat oven to 375°F.
Fill a large saucepan with salted water and bring to a boil over high heat. Add Brussels sprouts and cook until slightly tender, about 5 minutes. Drain well and set aside.
In a separate saucepan, melt the butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
Sprinkle flour into the saucepan and whisk continuously for about 2 minutes, or until mixture is golden brown and smells like toasted bread.
Slowly pour in the milk while whisking continuously until the mixture comes to a boil and thickens. Add nutmeg, black pepper, and 1/2 cup of the Parmesan cheese. Stir until cheese is melted and fully incorporated.
Place Brussels sprouts in a 9×13 inch baking dish and pour the cheese sauce over them.
In a bowl, combine the remaining Parmesan cheese, Gruyere cheese, and Panko breadcrumbs. Sprinkle this mixture over the Brussels sprouts and sauce.
Bake in the oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from oven and let rest for 5 minutes before serving.

Verdict

Brussels sprouts au gratin is a cheesy and flavorful dish that is perfect for the holiday season or whenever you want to impress your guests. The nutmeg and garlic add depth to the creamy cheese sauce, while the breadcrumbs add a crunchy texture. This recipe is a great way to get picky eaters to eat their vegetables.

Serving Suggestions

Brussels sprouts au gratin can be served as a side dish with your favorite roasted meats, such as turkey or beef. It’s also great as a vegetarian main dish served with a salad or crusty bread. Leftovers can be reheated in the oven or microwave and make for a delicious lunch the next day.