Brussels sprouts gratin in creamy sauce under a cheese crust
4 servings
45 minutes
Brussels sprouts gratin is a refined dish of European cuisine, where tender cabbage heads are baked in a rich creamy sauce under a golden cheese crust. The origins of gratin trace back to French culinary tradition, where baked dishes are valued for their textural and flavor diversity. Baked until tender, Brussels sprouts take on a sweet note that pairs beautifully with rich cream and tangy Gruyère cheese. Breadcrumbs add a crispy texture to the dish, making it particularly appetizing. Gratin can be served as a standalone dish or as a side to meat and fish delicacies; it complements festive tables and is suitable for cozy family dinners.
1
Clean the cabbage and cut each head in half. Transfer to a bowl and add vegetable oil, salt, and pepper. Mix well.
- Brussels sprouts: 1 kg
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
Preheat the oven to 220 degrees.
3
Place the cabbage in a single layer in a fireproof dish and bake until soft for 20-30 minutes.
4
Pour cream over the cabbage and send it to the oven for another 10 minutes.
- Cream 40%: 1 glass
5
In a small bowl, mix softened butter, breadcrumbs, and grated cheese. Sprinkle over the cabbage and bake for 3-5 minutes until golden brown.
- Butter: 2 tablespoons
- Panko bread crumbs: 200 g
- Gruyere cheese: 1 glass