Last Updated on August 1, 2024 by Nina
Brussels sprouts have long been the black sheep of the vegetable world, but this gratin recipe is here to change minds. By combining roasted sprouts with a velvety Dijon Mornay sauce, we create a dish that’s both comforting and sophisticated. Perfect for holiday tables or as a luxurious weeknight side, this gratin will make you see Brussels sprouts in a whole new light.
A Culinary Journey: From Hater to Aficionado
As a child, the mere mention of Brussels sprouts would send me running. But my palate evolved, and so did my cooking skills. This gratin represents more than just a recipe—it’s a testament to growth and the joy of culinary exploration. The process of preparing this dish has become a cherished ritual, from selecting the perfect sprouts to crafting the creamy Mornay sauce.
Exploring Flavor Profiles: Gratin Variations
While our focus today is on the Dijon Mornay version, the world of Brussels sprout gratins is vast and varied. Consider these exciting alternatives:
- Smoky Delight: Bacon and cheddar
- Italian Inspiration: Garlic and Parmesan
- Nutty Elegance: Blue cheese and walnut
- Earthy Comfort: Mushroom and thyme
- Sweet and Savory: Caramelized onion and Gruyère
- Spicy Kick: Jalapeño and pepper jack
- Plant-Based Pleasure: Vegan with nutritional yeast sauce
Brussel Sprout Gratin with Dijon Mornay Sauce
Ingredients
For the Gratin:
- 2 lbs Brussels sprouts trimmed and halved
- 2 tbsp olive oil
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
- 1/2 cup bread crumbs
For the Dijon Mornay Sauce:
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- 1 cup grated Gruyere cheese
- 2 tbsp Dijon mustard
- Salt and pepper to taste
- Pinch of nutmeg optional
Instructions
Prepare the Brussels Sprouts:
- Preheat the oven to 400°F (200°C).
- Toss the halved Brussels sprouts with olive oil, salt, and pepper.
- Spread them out on a baking sheet and roast for 20-25 minutes, until they are tender and lightly browned.
Make the Dijon Mornay Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for about 1 minute to form a roux.
- Gradually add the milk, whisking continuously to avoid lumps.
- Cook the sauce, whisking constantly, until it thickens and begins to bubble.
- Reduce the heat to low and stir in the grated Gruyere cheese, Dijon mustard, salt, pepper, and nutmeg (if using).
- Continue to stir until the cheese is fully melted and the sauce is smooth.
Assemble the Gratin:
- Transfer the roasted Brussels sprouts to a greased baking dish.
- Pour the Dijon Mornay sauce over the Brussels sprouts and stir gently to combine.
- Sprinkle the top with grated Parmesan cheese and bread crumbs.
Bake the Gratin:
- Bake in the preheated oven for 15-20 minutes, until the top is golden brown and the sauce is bubbly.
Serve:
- Let the gratin cool slightly before serving.
Notes
Nutrition Facts (Per Serving):
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 280 |
| Total Fat | 18g |
| Saturated Fat | 10g |
| Cholesterol | 45mg |
| Sodium | 450mg |
| Total Carbohydrates | 19g |
| Dietary Fiber | 5g |
| Sugars | 5g |
| Protein | 10g |
| Vitamin A | 15% DV |
| Vitamin C | 90% DV |
| Calcium | 25% DV |
| Iron | 10% DV |