Brussels Sprouts Casserole

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Brussels Sprouts Casserole

Brussels sprouts casserole, or gratin, is creamy and cheesy and the perfect side dish for all kinds of grilled or roasted meats. Or pop it in a bowl and call it the main course, and forget the meat altogether. ;)

Prep Time10

Cook Time25

Total Time35

Course: Side Dish

Cuisine: American, French

Keyword: brussels sprouts casserole, brussels sprouts gratin

Servings:

Calories: 324kcal

Ingredients

1 ½ pounds Brussels sprouts stem ends trimmed, cut in half
1 shallot thinly sliced, or ¼ brown onion
1 clove garlic minced
2 Tbsp olive oil
flaky salt
ground black pepper
2/3 cup heavy cream room temperature (or creme fraiche)
1 cup fresh breadcrumbs from about 3 slices sandwich bread
3/4 cup Gruyère cheese finely grated

US Customary - Metric

Instructions

Heat oven to 450℉/220℃, combi steam setting. If your oven has variable steam settings, select 80%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will take care of the rest.
Toss together brussels sprouts, shallot, garlic and olive oil in a 12"/30cm round baking dish. Season with salt and pepper and roast, tossing once or twice, until sprouts are tender and just beginning to color, about 12 minutes.
1 ½ pounds Brussels sprouts, 1 shallot, 1 clove garlic, 2 Tbsp olive oil, flaky salt, ground black pepper
Leave the oven at the same temperature but switch off the steam.
Pour the cream over sprouts. Mix gently to coat, then scatter with half the breadcrumbs, the cheese and then the remaining breadcrumbs.
1 cup fresh breadcrumbs, 2/3 cup heavy cream, 3/4 cup Gruyère cheese
Return the dish to the oven until cheese and crumbs are golden brown, about 10-15 minutes. Let the casserole sit for a couple of minutes before serving.

Notes

This dish serves 6 as a side, or 2-3 as an indulgent main course with crusty bread alongside.
You can double or even triple this recipe to serve a crowd. The cooking time remains similar as long as the sprouts are cooked in a single layer.
Prep ahead by making the dish up to the end of step 2. Refrigerate the par-cooked sprouts in the baking dish for up to 24 hours. Complete the remaining steps about 20 minutes before you're ready to serve. If the pan and sprouts are cold, you may need to give the dish a couple of extra minutes in the oven.
This dish freezes, fully cooked, and can be gently reheated from frozen. To reheat, use a combi steam setting at about 250°F/120°C with a low to medium steam level until the dish is hot through.

Nutrition