Brussels sprout gratin with cheese as a festive Christmas recipe for Advent, holidays and cosy family dinners
Christmas Recipe

Brussels sprouts gratin with cheese

Blanched Brussels sprouts are moulded with cream, milk and nutmeg and gratinated under mountain cheese and crumbs until golden brown. Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not become thin. Hazelnuts in the crust fit very well, Gouda makes the gratin softer.

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Total time 55 min
Calories 430 kcal
Servings 4 servings
Difficulty Easy
By the Published Updated Editorially approved

Why this recipe works

Preparing Brussels sprouts gratin with cheese

Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not become thin. Blanched Brussels sprouts are put into the tin with cream, milk and nutmeg and gratinated golden brown under mountain cheese and crumbs. Hazelnuts in the crust fit very well, Gouda makes the gratin softer.

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Recipe

Brussels sprouts gratin with cheese

Blanched Brussels sprouts are moulded with cream, milk and nutmeg and gratinated with mountain cheese and crumbs until golden brown. Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not thicken.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Preheat the oven to 200 ° C / 350 ° F / gas mark 4 and butter the pan. Clean the Brussels sprouts and cook for five minutes, grate the mountain cheese and mix cream, milk and nutmeg for the pour.

  2. 2

    Prepare

    Blanched Brussels sprouts are moulded with cream, milk and nutmeg and gratinated under mountain cheese and crumbs until golden brown.

  3. 3

    Check for doneness

    Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not become thin.

  4. 4

    Serve

    After baking, leave the gratin to rest for ten minutes so that the cream sauce thickens. Lift out with a wide spoon and leave the browned layer of mountain cheese on top.

Kitchen know-how

Tips for Brussels sprouts gratin with cheese

Important for Brussels sprouts gratin with cheese

Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not become thin.

Variations

How to adapt this recipe

Hazelnuts in the crust fit very well, Gouda makes the gratin milder.

Nutrition per serving

430kcal
26.0 gCarbohydrates
18.0 gProtein
28.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Brussels sprouts gratin with cheese

Weigh Brussels sprouts, prepare cream and milk separately, then start cooking the brussels sprout gratin with cheese.

Precook Brussels sprouts only just and allow to steam well, so that they do not soften in the oven and the sauce does not become thin.

Cool Brussels sprouts gratin with cheese quickly. If reheated, note: Pre-cook Brussels sprouts only just and leave to steam dry well, so that they do not soften in the oven and the sauce does not become thin. Heat the leftovers only once completely.

Hazelnuts in the crust fit very well, Gouda makes the gratin milder.

Keep cooking

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