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Creamy Parmesan Brussels Sprouts Gratin

Creamy Parmesan Brussels sprouts gratin pairs crisp-tender sprouts with a rich garlic cream sauce and a golden panko-Parmesan topping. Baked in a 9x13-inch dish, it comes out bubbling with a crunchy top.
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Prep Time 15 minutes
Cook Time 34 minutes
resting 5 minutes
Total Time 54 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

For the Brussels sprouts
  • 1 nonstick cooking spray for coating
  • 8 cup water
  • 1 tbsp kosher salt
  • 2 lb Brussels sprouts trimmed and halved (quarter any large sprouts)
For the cream sauce
  • 4 tbsp unsalted butter
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 0.125 tsp ground nutmeg
  • 1.5 cup Parmesan cheese finely grated, divided
For the topping
  • 1 cup panko breadcrumbs
  • 2 tbsp olive oil

Equipment

  • 1 9x13-inch baking dish

Method
 

Cook the Brussels sprouts
  1. Preheat the oven to 400°F.
  2. Coat a 9x13-inch baking dish with nonstick cooking spray.
  3. Bring the water and 1 tablespoon kosher salt to a boil in a large pot.
  4. Add the Brussels sprouts and cook for 4–5 minutes, until bright green and crisp-tender.
  5. Drain the sprouts well and arrange them in the prepared baking dish.
Make the cream sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the garlic and cook for 30 seconds.
  3. Whisk in the flour and cook for 1 minute.
  4. Gradually whisk in the milk and heavy cream, then simmer for 3–5 minutes, whisking, until thickened.
  5. Remove the saucepan from the heat and stir in the remaining salt, pepper, nutmeg, and 1 cup of the Parmesan.
  6. Pour the sauce evenly over the sprouts.
Top and bake
  1. Toss the panko with the olive oil and remaining 1/2 cup Parmesan.
  2. Sprinkle the mixture evenly over the gratin.
  3. Bake for 20–25 minutes, until the sauce is bubbling and the topping is golden brown.
  4. Rest for 5 minutes before serving.

Notes

Drain the Brussels sprouts well so excess water does not thin the cream sauce. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cream sauce may separate. For a gluten-free adaptation, use gluten-free flour and panko.