Brussels Sprouts Gratin Recipe

Brussels sprouts: These small, leafy green vegetables are the star of the dish. They have a slightly bitter taste that mellows out when roasted.

Heavy cream: This thick, rich cream adds a luxurious texture and flavor to the gratin sauce.

Parmesan cheese: A hard, aged cheese that brings a sharp, nutty flavor to the dish.

Mozzarella cheese: This cheese melts beautifully, adding a gooey, stretchy texture to the gratin.

Garlic: Minced garlic adds a pungent, aromatic flavor that complements the cream and cheese.

Olive oil: Used to coat the brussels sprouts before roasting, adding a subtle fruity flavor and helping them to crisp up.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the flavor profile.

When roasting the brussels sprouts, make sure to spread them out in a single layer on the baking dish. This ensures even cooking and allows them to caramelize properly, enhancing their natural sweetness. Additionally, for a richer flavor, you can sauté the minced garlic in the olive oil before tossing it with the brussels sprouts. This will infuse the brussels sprouts with a deeper, more aromatic garlic flavor.

• brussels sprouts - Substitute with broccoli florets: Broccoli has a similar texture and can hold up well in a gratin dish.

• brussels sprouts - Substitute with cauliflower: Cauliflower provides a mild flavor and similar consistency when baked.

• heavy cream - Substitute with half-and-half: Half-and-half offers a lighter alternative while still providing creaminess.

• heavy cream - Substitute with coconut milk: Coconut milk can add a unique flavor and is a good dairy-free option.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly sharper taste.

• parmesan cheese - Substitute with gruyere: Gruyere melts well and adds a rich, nutty flavor to the dish.

• mozzarella cheese - Substitute with provolone: Provolone has a similar melting quality and a slightly stronger flavor.

• mozzarella cheese - Substitute with fontina: Fontina melts smoothly and offers a creamy texture with a mild taste.

• minced garlic - Substitute with garlic powder: Garlic powder provides a similar flavor and is convenient to use.

• minced garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the dish well.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is light and has a neutral taste, suitable for cooking and baking.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral content.

• salt - Substitute with kosher salt: Kosher salt has a coarser texture and is less likely to contain additives.

• pepper - Substitute with white pepper: White pepper offers a similar heat and flavor without the black specks.

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• Allow the brussels sprouts gratin to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the gratin to an airtight container. If you don't have one large enough, you can use multiple smaller containers. Make sure the lid fits tightly to keep out air and moisture.

• For short-term storage, place the container in the refrigerator. The gratin will stay fresh for up to 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15-20 minutes.

• For long-term storage, consider freezing the brussels sprouts gratin. Wrap the container in a layer of aluminum foil to provide extra protection against freezer burn.

• Label the container with the date of preparation. This helps you keep track of how long the gratin has been stored.

• When ready to enjoy, thaw the gratin in the refrigerator overnight. This gradual thawing process helps maintain the texture and flavor of the dish.

• Reheat the thawed brussels sprouts gratin in the oven at 350°F (175°C) for about 20-25 minutes, or until it is bubbly and heated through. You can also add a fresh sprinkle of parmesan cheese on top before reheating for an extra cheesy finish.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover brussels sprouts gratin in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the top from burning.
  4. Heat for about 15-20 minutes, or until the gratin is warmed through and bubbly.
  5. For a crispy top, remove the foil for the last 5 minutes of reheating.

• Microwave Method:

  1. Transfer a portion of the brussels sprouts gratin to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap (leave a small vent).
  3. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating.
  4. Check if it's heated through; if not, continue to heat in 30-second intervals.

• Stovetop Method:

  1. Place the leftover brussels sprouts gratin in a non-stick skillet or saucepan.
  2. Add a splash of heavy cream or milk to keep it moist.
  3. Heat over medium-low heat, stirring occasionally, until the gratin is warmed through.
  4. This method helps maintain the creamy texture and prevents it from drying out.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover brussels sprouts gratin in an air fryer-safe dish.
  3. Heat for about 5-7 minutes, checking halfway through to ensure it doesn't overcook.
  4. This method can help achieve a crispy top while keeping the inside creamy.

• Oven: Used to preheat and roast the brussels sprouts, as well as bake the gratin until bubbly and golden.

• Mixing bowl: Used to toss the brussels sprouts with olive oil, salt, and pepper, and to mix the heavy cream, parmesan cheese, mozzarella cheese, and minced garlic.

• Baking dish: Used to spread the brussels sprouts for roasting and to bake the gratin.

• Measuring cups: Used to measure the heavy cream, parmesan cheese, and mozzarella cheese.

• Garlic press: Used to mince the garlic cloves.

• Spatula: Used to mix the ingredients in the mixing bowl and to spread the cream mixture over the roasted brussels sprouts.

• Knife: Used to trim and halve the brussels sprouts.

• Cutting board: Used as a surface to trim and halve the brussels sprouts.

Pre-roast the brussels sprouts: Roast the brussels sprouts ahead of time and store them in the fridge. This way, you only need to reheat and add the cream mixture before baking.

Use pre-shredded cheese: Save time by using pre-shredded mozzarella and parmesan cheese. It cuts down on prep work and still delivers great flavor.

Minced garlic in a jar: Opt for pre-minced garlic from a jar to avoid the hassle of peeling and chopping.

Mix in advance: Combine the heavy cream, cheeses, and garlic in advance and store in the fridge. Pour over the sprouts when ready to bake.