How To Make Brussels Sprout Gratin
How To Prepare Brussels Sprouts
If the Brussels sprouts you’re using are still on the stalk, prepping them will probably take a bit of your time. The stem is that hard little bit right on the bottom of a Brussels sprout. You can either twist them off or remove them with a kitchen knife. Also, make sure to remove all the loose, or damaged leaves if needed. You can then half them or even quarter them if they are too big. But if your Brussels sprouts are more on the smaller side, leave them be, because they might just go mushy if you cut them.
How To Bake Brussels Sprout Gratin
Au Gratin is actually a name of a very popular cooking technique when you cover your main ingredient of choice with a browned crust usually made of a mixture of cheese, cream, eggs, and breadcrumbs. To bake the Brussel sprout gratin simply bake it for 15-20 minutes at 400 degrees F (200 degrees C) or place it under an overhead grill or broiler until the golden crust is formed.
Ingredients & Substitutions
- Brussels Sprouts - if cooked properly, you’ll truly appreciate its sweet and nutty flavor. It’s also a lighter version of the classic potato gratin.
- Butter - we all love the luxurious mouthfeel that butter brings to any dish. The melted butter in this recipe adds to the richness of this gratin dish.
- Thyme - earthy, floral, and slightly minty herb that blends well with the flavor of brussels sprouts. We recommend using fresh thyme for the best and strongest flavor and aroma.
- Heavy Cream - aside from keeping everything moist, heavy cream gives gratin dishes the perfect thickness without making them too soggy.
- Cheese - cheese is what makes this dish a gratin! We use parmesan and white cheddar, but feel free to substitute it for any cheese blend you like. Swiss and gruyere are really good alternatives.
- Breadcrumbs - are a must when you’re making a classic gratin dish. Using Panko breadcrumbs mixed with a tablespoon of melted butter makes it extra delicious.
Tips & Suggestions
- Make it ahead - gratins are simple one-dish meals that are also perfect to make ahead. Simply assemble your gratin in the baking dish, and refrigerate it. You can easily pop it in the oven 20-30 minutes before it needs to be served.
- Golden crust - if the gratin is boiling in the oven but the golden crust hasn’t yet formed, just place it under a broiler to get that golden color on top. A vegetable gratin such as Brussel sprout one is a great side dish for roast chicken or beef.
Frequently Asked Questions
How Do I Keep My Gratin From Curdling?
Cream-based dishes can easily curdle as a reaction to high heat. The best way to avoid curdling is to use heavy cream and not just a high-fat dairy product. Using whipping cream or heavy cream is the trick most chefs know works best to prevent a gratin or a sauce from curdling.
Is Gratin And Au Gratin The Same Thing?
They both mean a cooking technique that when the dish is covered with a mix of grated cheese and breadcrumbs and baked into a golden crust. ‘Au gratin’ actually means ‘scraped’ or ‘grated’ in French and refers to the way the gratin crust is made.
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