Roasted Brussels Sprouts Gruyère Gratin
This Roasted Brussels Sprouts Gruyère Gratin is an elegant yet cozy side dish to enjoy all throughout Winter. It features Brussels sprouts roasted until caramelized, coated in a rich creamy sauce laden with Gruyère cheese and finally baked until crisp and bubbly. This is a flavorful veggie-focused recipe that can be prepared in advance. Perfect for the Holidays or any chilly day, really! Unlike most French vegetable gratins which are made with Béchamel sauce (ie. see this Endive Gratin), this one is made with a heavy cream-based sauce. This sauce…
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp (14g) unsalted butter (to grease the dish)
- 1.3 lbs (600g) Brussels sprouts, ends trimmed and cut in half
- ¼ tsp salt
- ¼ tsp freshly ground black pepper
- 2 tbsp (30ml) Extra Virgin Olive Oil
- 1 tbsp (14g) unsalted butter
- 1 medium onion, peeled and diced
- 2 garlic cloves, peeled and finely diced
- 2-3 sprigs thyme, stemmed
- 2 tbsp (18g) all purpose flour
- ½ cup (130ml) heavy cream (35% m.f.)
- 1 cup (250ml) milk ( 2% or whole)
- 1/2 cup (50g) grated Gruyère cheese
- 1-2 tbsp bread crumbs
Instructions
- 1
Pre-heat your oven to 400°F (205°C) with a rack in the middle. Line up a baking sheet with parchment paper.
- 2
Step 1 – Place halved Brussels sprouts in a large bowl, sprinkle with salt, black pepper and drizzle with extra virgin olive oil. Toss to coat and transfer Brussels sprouts onto prepared baking sheet. Scatter them into an even layer and transfer into the oven. Roast for 15 minutes, tossing the Brussels sprouts half way through, with a large spatula.
- 3
Step 2 – While the Brussels sprout roast, melt butter in a large frying pan over medium heat. When the butter is melted, add the onion and cook for about 3-4 minutes until fragrant and translucent. Add garlic, thyme and cook for one more minute. Add the flour, stir and cook for about 2 minutes, until no dry flour remains (it should look moist and coat all the onion pieces).
- 4
Step 3 - Add the heavy cream, stir and cook until it all comes together into a thick paste. Switch to a whisk and gradually add the milk and whisk until combined and smooth.
- 5
Step 4 – Add the roasted brussels sprout to the sauce and stir to coat. Transfer brussels sprouts into the buttered baking dish and sprinkle with grated cheese and bread crumbs.
- 6
Bake for 15 minutes, and finish with 1 minute under the broiler.