Brussels sprout gratin has to be covered in a thick and creamy cheese sauce so you can barely tell there is a brussels sprout in there? Nope! Instead, you can enjoy the flavor of roasted brussels sprouts any night of the year in this streamlined version of the classic brussels sprout gratin.
While I do love some creamy and rich comfort food, and you will see more of it here in the future, for this recipe I wanted a gratin that tasted like brussels sprouts and not one where they were completely hidden behind cups of rich, cream sauce. However, I still needed for it to be yummy enough to serve both any night of the week and at a holiday dinner. Furthermore, it had to be easy and not dirty all the dishes! I’m good at dirtying all the dishes, but I don’t want to wash all the dishes. 🙂
It took me a few tries, but I came up with a recipe that uses only one baking dish (and no pots!), is full of brussels sprout flavor, and has just enough cheese and cream to hit all my comfort food buttons.
The secret is to roast the shallots and the brussels sprouts right in the casserole dish until they are just cooked through and lightly browned in spots, and then sprinkle the cheese, cream, and breadcrumbs over the top before baking it all together a little longer. So easy! So little washing up! And such a great brussels sprout gratin! This gratin is going up in my gratin hall of fame with my Sunny Yellow Squash and Potato Gratin and my Cauliflower Gratin in Horseradish Cheese Sauce. That is yummy company to be in.
– Happy Eating, Annemarie
- 6 medium shallots, cut lengthwise into slices
- ½ tsp kosher salt
- 2 tbsp unsalted butter
- 1½ lb brussels sprouts, trimmed and cut in half
- 5 oz gouda, shredded
- 1½ oz parmesan cheese, shredded
- ¼ cup heavy cream
- 1½ cup fresh bread crumbs
- lemon zest from 1 lemon
- 1 tbsp unsalted butter, melted
- Heat oven to 425F.
- Spread out shallots on the bottom of the casserole dish, sprinkle with salt, and dot with butter. Roast for 10 minutes. Add the halved brussels sprouts and stir them with the shallots. Roast for 15 minutes more.
- Top roasted shallots and brussels sprouts with gouda and parmesan. Pour the cream evenly around the casserole dish. Mix the breadcrumbs with the lemon zest and butter. Spread them out evenly over the vegetables.
- Return the gratin to the oven and bake for 10 minutes.