What matters
Drain thoroughly so cooking water does not dilute the sauce.
Everyday cooking Recipe
Air fryer Brussels sprout cheese gratin
Air fryer Brussels sprout gratin with mustard, cream and Gouda. Precook the sprouts, then finish in a shallow dish and add cheese near the end.
Total time
46 min
Calories
313 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Tender sprouts under melted cheese
This gratin makes two vegetable sides, not complete meals. Halved sprouts cook more evenly. Use a dish about 18 × 14 cm with airflow around it.
Autumn Recipes
Air Fryer Recipes
Vegetables
Cheese
Recipe
Air fryer Brussels sprout cheese gratin
Air fryer Brussels sprout gratin with mustard, cream and Gouda. Precook the sprouts, then finish in a shallow dish and add cheese near the end.
Ingredients
2 servings
Method
-
1
Prepare
Trim sprouts, halve heads about 2.5 cm across and boil in the water for about 8 minutes. Drain well.
-
2
Mix and season
Butter the dish. Mix milk, cream, mustard, salt and pepper, then add with sprouts. Grate and reserve Gouda. Use a heatproof dish suitable for the appliance, leaving space around it for airflow. Do not preheat with loose paper.
-
3
Cook
If required by the manufacturer, preheat for 3 minutes at 170 °C. Cook about 15 minutes at 170 °C. Test with a knife: thickest sprouts should be tender. Otherwise extend before adding cheese.
-
4
Check and serve
Scatter over Gouda and melt for about 5 minutes at 180 °C. Remove hot dish with gloves and serve the sauce too.
Kitchen know-how
Tips for Air fryer Brussels sprout cheese gratin
Serving guidance
Potatoes or bread are extra sides and not counted.
Variations
How to adapt this recipe
Use mature mountain cheese instead of Gouda for a stronger flavour; nutrition changes.
Omit some mustard for a milder sauce.
Nutrition per serving
313kcal
7.3 gCarbohydrates
16.2 gProtein
22.1 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer Brussels sprout cheese gratin
Otherwise the surface can brown while thick centres stay firm.
Not without checking: precook as the pack directs, drain and test tenderness before topping.
No, without flour it stays more like mustard cream than a thick béchamel.
A small knife slides through the thick stalk easily; cheese colour alone is not enough.
Keep cooking