Description
A rich and creamy baked Brussels sprouts dish, perfect for holidays or any special meal. This gratin features tender Brussels sprouts coated in a luscious cheese sauce and baked until golden and bubbly.
Ingredients
Scale
- 1.5 lbs Brussels sprouts, trimmed and halved
- 2 tbsp butter
- 1 shallot, minced
- 2 cloves garlic, minced
- 1.5 cups heavy cream
- 0.5 cup grated Parmesan cheese, plus more for topping
- Salt, to taste
- Black pepper, to taste
- Pinch of nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Blanch the Brussels sprouts in boiling salted water for 3-4 minutes. Drain well.
- In an oven-safe skillet, melt the butter over medium heat. Add the minced shallot and cook until softened, about 3 minutes.
- Add the minced garlic and cook for 1 minute more until fragrant.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce thickens slightly.
- Season the cream sauce with salt, pepper, and a pinch of nutmeg if using.
- Add the blanched Brussels sprouts to the skillet and toss to coat them evenly in the sauce.
- Sprinkle a little extra Parmesan cheese over the top.
- Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the sauce is bubbly.
- Let it rest for a few minutes before serving.
Notes
- For a crispier topping, you can add breadcrumbs to the top before baking.
- Feel free to add other cheeses like Gruyere or cheddar for a different flavor profile.
- Ensure Brussels sprouts are well-drained after blanching to prevent a watery sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 90mg