Brussels Sprouts and White Cheddar Gratin

Brussels Sprouts Gratin with White Cheddar Cheese is a delightful and comforting side dish that takes the often under appreciated Brussels sprouts and transforms them into a creamy, cheesy delight.

The dish combines the earthy, slightly nutty taste of Brussels sprouts with the sharp and tangy flavor of white cheddar cheese. White cheddar offers a more pronounced and mature flavor compared to mild cheddar, which beautifully complements the natural taste of the Brussels sprouts. The addition of garlic, nutmeg, and Dijon mustard in the sauce adds depth and a slight piquancy, enhancing the overall savoriness of the gratin.

The Brussels sprouts are blanched until just tender, while retaining a bit of bite, which contrasts nicely with the creamy cheese sauce. The panko breadcrumb topping adds a crispy, golden crust to the dish, providing a pleasant textural contrast to the softness of the cheese-coated sprouts.

While this gratin can stand on its own as a main for vegetarians, it also pairs beautifully with a range of main dishes, from braised meats like duck to lighter fish dishes, making it a versatile side for many occasions.

With its golden-brown crust and the vibrant green of the Brussels sprouts peeking through, this gratin is as visually appealing as it is delicious, making it a great addition to a dinner table when you want to impress.

Brussels Sprouts Gratin with White Cheddar Cheese is a wonderful way to elevate a simple vegetable into a gourmet side dish. Its combination of flavors and textures makes it a favorite among those who enjoy hearty, cheese-forward dishes.

Brussels Sprouts and White Cheddar Gratin

5 from 1 vote

Cuisine: New AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Brussels Sprouts Gratin with White Cheddar Cheese is a rich and savory side dish that combines tender, earthy Brussels sprouts with a creamy, sharp white cheddar cheese sauce, all topped with a crispy golden breadcrumb crust.

Ingredients

• 2 pounds 2 Brussels sprouts, trimmed and halved

• 4 tablespoons 4 unsalted butter

• 2 cloves 2 garlic, minced

• 1/4 cup 1/4 all-purpose flour

• 2 cups 2 milk

• 1 teaspoon 1 dijon mustard

• 1/4 teaspoon 1/4 nutmeg

• 2 cups 2 white cheddar cheese, grated

• 1/2 cup 1/2 Parmesan cheese, grated

• 1 cup 1 panko breadcrumbs

• to taste, salt and ground black pepper

Equipment

• Casserole dishBuy now
• KnifeBuy now
• Large potBuy now
• SaucepanBuy now
• Cooking spoonBuy now

Directions

• Preheat the Oven:
  Preheat your oven to 375°F.
• Blanch Brussels Sprouts:
  Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for about 5 minutes until just tender. Drain and immerse in an ice water bath to stop the cooking process. Drain again and set aside.
• Make the Béchamel Sauce:
  In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute.
  Stir in the flour and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk, ensuring there are no lumps. Continue cooking until the sauce thickens.
  
  Remove from heat and stir in the Dijon mustard, nutmeg, salt, and pepper. Add 1 1/2 cups of the grated white cheddar cheese, and stir until it’s melted and smoothly combined.
• Combine Brussels Sprouts and Sauce:
  In a large mixing bowl, combine the blanched Brussels sprouts with the béchamel sauce. Add in the remaining white cheddar cheese. Gently mix until the sprouts are well-coated.
• Assemble the Gratin:
  Transfer the Brussels sprouts and sauce mixture into a greased baking dish. Sprinkle the grated Parmesan cheese evenly over the top. Top with panko breadcrumbs for a crunchy finish.
• Bake:
  Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbly.
• Serve:
  Let the gratin cool for a few minutes before serving.