Description
This Brussels Sprouts au Gratin recipe combines roasted Brussels sprouts with a creamy, herb-infused cheese sauce, then tops it with a crispy Parmesan breadcrumb crust. Perfect as a comforting side dish for any occasion, it brings out the sprouts’ natural sweetness and pairs beautifully with the nutty Gruyere and sharp Parmesan cheeses.
Ingredients
Scale
Brussels Sprouts
- 2 lbs. Brussels sprouts
- 2 Tbsp. oil (avocado or olive)
- ¾ tsp. salt
- ¼ tsp. black pepper
Sauce
- 2 Tbsp. butter
- 2 cloves garlic (finely minced)
- 2 Tbsp. flour (or a gluten-free 1-to-1 blend)
- 1 cup milk (or a plant-based alternative)
- 1 tsp. tarragon (fresh, finely chopped)
- 1 tsp. thyme (fresh, finely chopped)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
Topping
- ¾ cup Gruyere cheese (shredded)
- ½ cup plain breadcrumbs (Panko-style)
- ¼ cup grated Parmesan cheese
- 2 Tbsp. butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the sprouts.
- Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and cut them in half. Place them in a 7×10-inch baking dish, toss with oil, ¾ teaspoon salt, and ¼ teaspoon black pepper until well coated.
- Roast Sprouts: Bake the sprouts for 15 minutes at 400 degrees, flipping them halfway through cooking to ensure even roasting.
- Make Roux Base: In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the finely minced garlic and sauté for 30 seconds until fragrant.
- Add Flour: Sprinkle in the flour and whisk continuously until fully combined, forming a roux.
- Incorporate Milk: Gradually whisk in the milk, adding it ¼ cup at a time, ensuring the sauce thickens smoothly between additions.
- Season Sauce: Once thickened, stir in fresh tarragon, thyme, salt, and black pepper to flavor the sauce.
- Prepare Topping Mixture: In a separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter to form the crispy topping.
- Assemble the Dish: Pour the creamy herb sauce evenly over the roasted Brussels sprouts in the baking dish. Sprinkle shredded Gruyere cheese over the top, followed by the Parmesan breadcrumb mixture.
- Bake Au Gratin: Reduce the oven temperature to 350 degrees Fahrenheit and bake the assembled dish for 25-30 minutes, or until the breadcrumb topping turns golden brown and crisp.
- Rest Before Serving: Allow the dish to rest for 10-15 minutes once out of the oven so the sauce thickens and flavors meld before serving.
Notes
- For a gluten-free version, use a gluten-free flour blend and gluten-free breadcrumbs.
- Fresh herbs add bright flavor but dried herbs can be substituted at about one-third the fresh amount.
- Plant-based milk like oat or almond milk works well for a dairy-free alternative.
- Make sure to flip the Brussels sprouts halfway through roasting for even caramelization.
- The resting time before serving helps the gratin set and makes serving easier.
