Brussels Sprouts Gratin
This easy Brussels sprouts gratin recipe is a cheesy, creamy side dish that takes Brussels sprouts to an indulgent place! It's tailor-made for the holidays or any weeknight meal.
Servings: 6
Ingredients
- 2 dozen Brussels sprouts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large clove garlic minced
- 1/2 cup heavy/whipping cream
- 1 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper to taste
Instructions
- To prep your Brussels sprouts, trim any brown leaves and the bottom of the core then cut them in half lengthwise. Preheat your oven to 400F. Move the rack to the middle position.
- Add the oil and butter to an oven-safe skillet over medium-high heat. Once the pan is hot, add the Brussels sprouts.
- Sauté the Brussels sprouts for 8 minutes, stirring/turning them occasionally. They will brown on the outside, which will make them more flavorful.
- Take the pan off the heat and stir in the garlic, cream, and half the Gruyère.
- Top the Brussels sprouts with the rest of the Gruyère as well as the Parmesan. Place the skillet in the oven and roast for 15-20 minutes. I roast average-size Brussels sprouts for 15 minutes to get a tender-crisp result. Optional: you can broil it at the end if you want the cheese extra brown/bubbly (but watch it carefully).
- Season the Brussels sprouts with salt & pepper as needed. Serve immediately (the longer you leave them, the more the cheese will harden).
Notes
- Serves 4-6 depending on how much people eat.
- If you don't own an oven-safe skillet, transfer the Brussels sprouts to a baking dish for step 5.
- I use my trusty 10.25" Lodge cast iron skillet.
Nutrition
Calories: 281kcal | Carbohydrates: 9g | Protein: 12g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 64mg | Sodium: 357mg | Potassium: 351mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1262IU | Vitamin C: 65mg | Calcium: 343mg | Iron: 1mg
