Best 5 Brussels Sprout Gratin Recipes

BRUSSELS SPROUT GRATIN

Steps:

• Preheat the oven to 350 degrees F.
• Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.
• In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.
• Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.

BRUSSELS SPROUT GRATIN

Steps:

• Preheat oven to 400 degrees F.
• Bring a large pot of salted water to a boil over medium heat. Add the Brussels sprouts and cook for 5 to 7 minutes, until bright green and beginning to soften. Remove the sprouts with a slotted spoon and drop into a bowl of ice water to stop the cooking process.
• Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in milk and continue to cook, whisking frequently, until thick and creamy, 2 to 3 minutes. Season the sauce well with salt and heavily with pepper.
• Halve the Brussels sprouts through the core and put them in an even layer in a 2 quart baking dish. Pour the sauce over the sprouts and sprinkle the cheese evenly over the top. Bake in the center of the oven for 10 to 15 minutes until the top is golden and bubbling.

CAULIFLOWER AND BRUSSELS SPROUT GRATIN WITH PINE NUT-BREADCRUMB TOPPING

Steps:

• Fill large bowl with ice and cold water. Cook brussels sprouts in large pot of generously salted boiling water 2 minutes. Add cauliflower to same pot; cook until vegetables are crisp-tender, about 3 minutes longer. Drain. Transfer vegetables to bowl of ice water to cool. Drain well.
• Combine cream, shallots, and sage in large saucepan. Bring to boil. Reduce heat; simmer until mixture is reduced to 21/2 cups, about 10 minutes. Season with salt. Remove from heat. Cool slightly.
• Heat oil in large nonstick skillet over medium heat. Add breadcrumbs; stir until beginning to brown, about 2 minutes. Transfer to bowl; cool. Stir in pine nuts and parsley. Season with salt and pepper.
• Butter 13x9x2-inch glass baking dish; arrange half of vegetables in dish. Sprinkle with salt and pepper, then 1 1/2 cups Parmesan. Arrange remaining vegetables evenly over, then sprinkle with remaining 1 1/2 cups Parmesan. Pour cream mixture evenly over. DO AHEAD: Breadcrumb topping and gratin can be made 1 day ahead. Cover separately and chill. Bring to room temperature before continuing.
• Preheat oven to 375°F. Cover gratin with foil. Bake covered 40 minutes. Uncover; sprinkle breadcrumb topping over and bake uncovered 15 minutes longer.

BRUSSELS SPROUT AND BACON GRATIN

Steps:

• Preheat oven to 425°F and place rack at the highest level.
• Toss Brussels sprouts with melted butter, bacon, salt and pepper.
• *My suggestion, spray selected baking dish with non stick spray, for easier cleanup.
• Arrange in a shallow baking dish just large enough for a generous single layer with a little overlap (sprouts will shrink some during cooking). Roast for 25 minutes, stirring 2 or 3 times during cooking.
• Meanwhile: While sprouts are roasting, in a medium bowl mix together all of the topping ingredients. Set aside.
• When sprouts are ready (after 25 mins), toss with cream.
• Return to the original baking dish and arrange in a single layer.
• Sprinkle the topping evenly over all.
• Return to oven and roast until gratin is bubbling and breadcrumbs are golden brown, 20-25 minutes.
• Let rest 15 minutes before serving.

BRUSSELS SPROUT AND CARAMELIZED SHALLOT GRATIN

Steps:

• For the Caramelized Shallots: Warm the butter in a medium, heavy bottom saucepan over medium-low heat. Add sliced shallots and season with sugar, a pinch of salt and a few turns of freshly ground pepper. Cook shallots until caramelized (light brown and soft), stirring frequently. This should take 15 - 20 minutes. Reserve 1 cup of caramelized shallots for the gratin. Refrigerate any leftovers. For the Gratin & Topping: Preheat oven to 375. Grease a 9x13 baking dish. Set aside. Prepare an ice bath. Also set aside. Fill a large pot 3/4 of the way with water and bring to a boil over high heat. Once boiling add a handful of salt. Drop in the brussels sprouts and cook until just tender (about 5 minutes). Using slotted spoon, transfer to ice bath. Drain and gently dry with paper towels. In a large bowl, stir together the flour, Gruyere, Parmesan, lemon zest, 2 teaspoons of kosher salt and the freshly ground pepper. Add the cream, brussels sprouts and caramelized shallots, stirring to combine. Transfer the mixture to the prepared baking dish and smooth out the top. To make the topping, add bread crumbs, melted butter, lemon zest, salt, pepper and parsley to a medium bowl, stirring to combine. Sprinkle the topping evenly over the gratin. Bake until the bread crumbs are golden brown (30 - 35 minutes). Let the gratin rest for 10 - 15 minutes before serving.