Prepare to transform the humble Brussels sprout into a culinary masterpiece that will have even the most veggie-skeptical guests begging for seconds! This French-inspired Brussels Sprouts Gratin is not just a side dish; it's a creamy, cheesy revelation that elevates these tiny green gems into a luxurious experience. With golden-brown Gruyere cheese, perfectly blanched Brussels sprouts, and a crispy breadcrumb topping, this recipe is about to become your new go-to crowd-pleaser that proves vegetables can be absolutely irresistible.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb Brussels sprouts, trimmed and halved
- 1 cup pearl onions, peeled
- 1 cup Gruyere cheese, grated
- 1 cup heavy cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1/2 cup breadcrumbs
Instructions
- Preheat the oven to 400°F (200°C). Ensure the rack is positioned in the middle of the oven for even cooking.
- Prepare the Brussels sprouts by trimming off the tough stem ends and cutting each sprout in half lengthwise. Rinse thoroughly under cold water and pat dry with paper towels.
- Bring a large pot of salted water to a rolling boil. Blanch the Brussels sprouts for 3-4 minutes until they are bright green and slightly tender but still crisp. Immediately transfer to an ice bath to stop the cooking process and preserve their vibrant color.
- Peel the pearl onions by cutting off the root and tip ends, then blanch them in boiling water for 1-2 minutes. Drain and shock in ice water, which will make the skins slip off easily.
- In a large skillet, melt butter over medium heat. Sauté the blanched pearl onions and Brussels sprouts for 5-6 minutes, seasoning with salt and freshly ground black pepper.
- Transfer the vegetables to a buttered 9x13 inch baking dish, spreading them evenly across the surface.
- In a separate bowl, whisk together the heavy cream, half of the grated Gruyere cheese, salt, and pepper until well combined.
- Pour the cream mixture over the vegetables, ensuring they are well coated. Sprinkle the remaining Gruyere cheese and breadcrumbs evenly across the top.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the cheese is bubbling and slightly crispy around the edges.
- Remove from the oven and let rest for 5-10 minutes before serving. This allows the gratin to set and makes it easier to portion.
- Serve hot as a luxurious side dish, garnishing with fresh chopped parsley if desired.
Tips
- Always blanch your Brussels sprouts first to ensure they're tender yet retain their vibrant green color and crisp texture.
- Use fresh, high-quality Gruyere cheese for the most authentic and rich flavor profile.
- Pat your vegetables completely dry after blanching to prevent excess moisture in your gratin.
- For extra crunch, consider toasting your breadcrumbs in a little butter before sprinkling them on top.
- Don't skip the resting time after baking - it helps the gratin set and makes serving much easier.
- For a lighter version, you can substitute half the heavy cream with whole milk, though the richness will be slightly reduced.
- Fresh herbs like thyme or parsley can add an extra layer of flavor to your gratin.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 18g
Protein: 15g
Fat: 30g
Saturated Fat: 18g
Cholesterol: 90mg
