Brussels Sprouts Gratin with Breadcrumbs

Close up shot of cheesy Brussels sprouts gratin in a deep pan topped with breadcrumbs

Brussels Sprouts Gratin with Breadcrumbs

Brussels sprouts gratin is an irresistible side dish of nutty sprouts, smuggled in a garlicky cheese sauce and sprinkled with breadcrumbs.

Prep Time10

Cook Time50

Total Time1

Course: Side Dish

Cuisine: British

Keyword: baked brussels sprouts

Servings: people

Author: Julia Frey of Vikalinka

Equipment

This is an affiliate link.Immersion blender
This is an affiliate link.Large pot
This is an affiliate link.Saucepan
This is an affiliate link.Cast iron skillet

Ingredients

600g / 1⅓ lbs Brussels sprouts
1 tbsp butter
2 shallots chopped
2-3 thyme sprigs leaves only or 1/4 tsp dried thyme
2 cloves garlic
3 tbsp flour
500ml / 2 cups whole milk
1/4 tsp This is an affiliate link.nutmeg
120g / 4 oz mature (aged) cheddar
70ml / 1/4 cup dry white wine optional
60g / 1/2 cup This is an affiliate link.panko breadcrumbs
50g / 2 oz walnuts or pecans
1 tbsp butter

Instructions

Boil the Brussels sprouts for 4 minutes. Drain and steam dry. Preheat the oven to 200C/400F.
While the Brussels sprouts are cooking, make the sauce. Melt the butter in a large pan or a saucepan and add the chopped shallots with the thyme leaves to it, sauté over low heat for 10 minutes without colouring it, then add the minced garlic and cook for 30 seconds longer.
Stir in the flour and continue cooking while stirring until it smells a bit nutty, now pour in the whole milk while stirring with a whisk to avoid lumps, add the nutmeg and a pinch of salt and cook over low heat for 10 minutes stirring once in a while until the sauce thickens and coats a spoon. Now blend it with an immersion blender for a silky smooth sauce or leave it as it is. Stir in the grated cheese and continue stirring over low heat till blended. Then slowly blend in the white wine if you are into that delicious Swiss fondue taste. Taste and add more salt if needed.
Prepare the breadcrumb topping by mixing the melted butter with the breadcrumbs and chopped walnuts.
Butter a shallow baking dish ( or you can bake it in the same skillet you made the sauce in) and add the Brussels sprouts, then pour the sauce over them, and top with breadcrumb and nut topping the cook in the preheated oven for 25 minutes until hot and bubbly and the breadcrumbs are golden.

Notes

This dish can be made in advance. Prepare the dish up to the point of adding the topping and place in the fridge for up to 24 hours before oven cooking.

Nutrition