Quick to make, full for flavor, and great for a side or main dish this gruyere and brussels sprouts gratin is baked in a delightfully cheesy sauce that everyone will love.
In the last few years, I’ve been experimenting with Brussels Sprouts in various recipes and I came to the conclusion – they are not that bad! I actually like them!
I recently started shaving Brussels Sprouts in the food processor for salads. I’ll be sharing one of these fall salads soon. Why haven’t I done this earlier? I used to chop them with a knife. Using the food processor is so much easier!
I’ve made Brussels Sprouts gratin many times, but I always used to cut them in half. They taste great this way and usually get pretty tender after baking. After trying one of my tested recipes with shaved Brussels Sprouts, I was extremely happy with the result. No, you don’t have the big halves of Brussels, but this way you have a slice of creamy goodness, made with tender shaved Brussels Sprouts. The dish actually cooks faster this way.
In this recipe I used Gruyere cheese (one of my favorite cheeses), shallot, garlic milk + cream (or half & half), butter and some flour (gluten free could be used). Just a handful of ingredients and minimal prep steps.
Gruyere is perfect for baked dishes, with savory, distinctive, but not overpowering taste.
I also decided to skip the break crumb topping, that most gratins have. You can add breadcrumb topping if you’d like, but I don’t think it is necessary.
You can use store bought half and half in this recipe or make it yourself, by combining equal amounts of milk and heavy cream.
- 4 cups Brussels Sprouts trimmed and outer leaves removed
- 2 tbsp butter
- 1 shallot chopped
- 1 clove garlic
- 2 tbsp flour
- 1 cup half & half
- ⅛ tsp nutmeg
- ½ tsp salt
- ¼ tsp black pepper
- ⅔ cup Gruyere cheese
- 1 tbsp parsley for garnishing
- Preheat oven to 400 F. Spray a 9x9 inch baking dish with cooking spray.
- Thinly shave brussels sprouts in a food processor.
- Melt butter in a small saucepan. Add shallot and garlic and cook for 2 minutes, stirring to prevent burning. Add flour and cook for 30 seconds. Slowly pour the half & half. Add salt, pepper and nutmeg. Bring to a boil, stirring frequently. Remove from the heat immediately.
- Pour mixture over the brussels sprouts, top with cheese. Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and cook for 5 more minutes. Check if the Brussels Sprouts are fully cooked and tender. Bake for additional 5 minutes, if necessary, until the half & half is absorbed and the top is golden.