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Shaved Brussel Sprouts Gratin With Gruyere Recipe – quick to make, full for flavor, great for a side or main dish. Kid friendly, perfect for the holidays. Tender Brussel sprouts in a creamy, cheesy sauce.
In the last few years, I’ve been experimenting with Brussel Sprouts in various recipes and I came to the conclusion – they are not that bad! I actually like them!
I recently started shaving Brussels Sprouts in the food processor for salads. I’ll be sharing one of these fall salads soon. Why haven’t I done this earlier? I used to chop them with a knife. Using the food processor is so much easier!
I’ve made Brussel Sprouts gratin many times, but I always used to cut them in half. They taste great this way and usually get pretty tender after baking. After trying one of my tested recipes with shaved Brussels Sprouts, I was extremely happy with the result. No, you don’t have the big halves of Brussels, but this way you have a slice of creamy goodness, made with tender shaved Brussels Sprouts. The dish actually cooks faster this way.
In this recipe I used Gruyere cheese (one of my favorite cheeses), shallot, garlic milk + cream (or half & half), butter and some flour (gluten free could be used). Just a handful of ingredients and minimal prep steps.
Gruyere is perfect for baked dishes, with savory, distinctive, but not overpowering taste.
This Shaved Brussels Sprouts Gratin With Gruyere Recipe will be perfect for Thanksgiving. This is one of the few Thanksgiving recipes that I’ll share.
I also decided to skip the break crumb topping, that most gratins have. You can add breadcrumb topping if you’d like, but I don’t think it is necessary.
You can use store bought half and half in this recipe or make it yourself, by combining equal amounts of milk and heavy cream.
What Ingredients do you need to make Shaved Brussel Sprouts Gratin?
- Brussel Sprouts
- butter
- shallot
- garlic
- flour
- half & half (or heavy cream )
- nutmeg
- salt
- black pepper
- Gryuere
- parsley
How to make Brussel Sprouts Gratin?
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Preheat oven to 400 F. Spray a 9×9 inch baking dish with cooking spray.
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Thinly shave brussels sprouts in a food processor.
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Melt butter in a small saucepan. Add shallot and garlic and cook for 2 minutes, stirring to prevent burning. Add flour and cook for 30 seconds. Slowly pour the half & half. Add salt, pepper and nutmeg. Bring to a boil, stirring frequently. Remove from the heat immediately.
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Pour mixture over the brussels sprouts, top with cheese. Cover with aluminum foil and bake for 20 minutes.
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Remove the foil and cook for 5 more minutes. Check if the Brussels Sprouts are fully cooked and tender. Bake for additional 5 minutes, if necessary, until the half & half is absorbed and the top is golden.
For this Shaved Brussels Sprouts Gratin With Gruyere Recipe, you first start by cooking the shallot and garlic in some butter (vegetable oil), until tender and fragrant. Then you add the flour and half and half. Once the mixture starts to simmer, you pour it over the baking dish, filled with shaved Brussels Sprouts. Add salt, pepper and nutmeg (optional). Add breadcrumbs, if you decide to use them. Bake at 400F for 25 minutes. Test if the Brussels Sprouts are tender, cook for 5 more minutes if needed. Serve warm.
Brussels Sprouts are a great source vitamins and minerals, low calorie and low fat and make amazing fall side dishes.
Shaved Brussels Sprouts Gratin With Gruyere Recipe
Ingredients
- 4 cups Brussels Sprouts, trimmed and outer leaves removed
- 2 tbsp butter
- 1 shallot, chopped
- 1 clove garlic
- 2 tbsp flour
- 1 cup half & half
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2/3 cup Gruyere cheese
- 1 tbsp parsley for garnishing
Instructions
- Preheat oven to 400 F. Spray a 9x9 inch baking dish with cooking spray.
- Thinly shave brussels sprouts in a food processor.
- Melt butter in a small saucepan. Add shallot and garlic and cook for 2 minutes, stirring to prevent burning. Add flour and cook for 30 seconds. Slowly pour the half & half. Add salt, pepper and nutmeg. Bring to a boil, stirring frequently. Remove from the heat immediately.
- Pour mixture over the brussels sprouts, top with cheese. Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and cook for 5 more minutes. Check if the Brussels Sprouts are fully cooked and tender. Bake for additional 5 minutes, if necessary, until the half & half is absorbed and the top is golden.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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BALSAMIC BRUSSELS SPROUTS WITH TOMATOES
Now this is how I want to eat brussels sprouts! These look AMAZING, Mira! I’ve never had shaved brussels sprouts with cheese before, so these are calling my name. Perfect for the holidays! Pinned!
This gratin would be SUCH a perfect side dish for Thanksgiving coming up in a few weeks! I’m obsessed with how creamy this looks and I LOVE the addition of gruyere cheese!
I love brussels sprouts and this dish looks amazing using gruyere!
I love brussel sprouts! I gotta try this recipe!!
Loved the idea, and had a variety of items on hand, so modified it. Was easy to make!
– 10 oz shredded brussel sprouts – spread over bottom of casserole dish
– 5 oz (2 sausages) of garlic chicken sausage cut into circles – create a layer of chicken sausageÂ
– 8 oz riced cauliflower sprinkled layer over the sausage
– thin slices of cheese layered over cauliflower (I only had the average generic Swiss on hand)Â
“Sauce” –
 – 5 thinly sliced green onions
 – 3 chopped cloves of fresh garlic- sautéed in olive oil until starting to brown
 – added 1T of white flour and 1T of oat flour
 – And cooked as listed
 – added 12 oz of evaporated milk as noted
 – added nutmeg, garlic salt and pepper
 – until boil, then took off poured over the layered items in the casserole pan. Poked through layers to let sauce drain down.
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Baked as described in recipe. Added on 5 minutes, uncovered and baked another 10 min until top started to brown.
Fantastic!! Excellent!! Family loved it! Will make it again.Â