When preparing the Brussels sprouts, take care to trim them evenly so they cook at a similar rate during both the parboiling and baking steps. Parboiling first helps to make the Brussels sprouts tender and stops them from tasting overly bitter once baked in the gratin. Make sure you dry them thoroughly after boiling and cooling in the iced water, so the gratin doesn’t take on a soggy texture.
Variations on Brussels sprout gratin
To vary the recipe above you could try making this gratin using green cabbage instead of Brussels sprouts. There are a few key differences between these two ingredients, with Brussels sprouts tending to be more bitter than cabbage. This makes them better suited to recipes such as the gratin, instead of raw dishes such as coleslaw, where cabbage works well.
Broccoli and cauliflower are also delicious in a creamy, cheesy gratin.
With bacon or pancetta
In this recipe, we’ve shared an option for making this gratin with pieces of fried bacon on top. Bacon brings a delicious, smoky and salty flavour to the dish, whereas pancetta adds a desirable richness without overpowering the main flavours of the gratin. Either work well with this recipe, or you can remove the bacon from the ingredients if you’d prefer a plant-based version.
Extra-cheesy or lighter versions
Parmesan cheese is classically used in this recipe, as it adds a creamy, nutty flavour that offsets the bitterness of the Brussels sprouts. To make it cheesier, you could add other varieties such as Cheddar for even more flavour.
Or, for a lighter gratin, you can reduce the amount of cheese used and swap in Greek yoghurt for a healthier alternative. Yoghurt contributes an interesting tanginess to the gratin and can be stirred in towards the end of cooking.
What to serve with sprout gratin
Brussels sprouts gratin is the ideal side dish alongside roast meats and fluffy, crispy roast potatoes, or with a traditional fish supper.
Storage and reheating
Leftover gratin can be stored, covered, in the fridge for up to three days. Make sure it’s cooled completely before transferring to the fridge. To reheat, it’s best to do this using the oven. Preheat the oven to 180ºC and cook the gratin covered with kitchen foil for 20 minutes until fully warmed through and piping hot.
