Ready to eat your veggies, but with a little more enjoyment than usual? I’ve made Brussels Sprouts Gratin before using a recipe, but it’s always been a little too rich (and involved). Here’s my version of BSG using minimal ingredients and yielding maximum flavor.

Cheddar and Panko-Topped Brussels Sprouts Gratin

yields 2-3 servings

Panko-Topped Brussels Sprouts Gratin
  • 12-14 medium-sized Brussels Sprouts
  • 1/4 cup shredded cheese (used aged Cheddar)
  • 1/2 cup half-and-half
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup Panko bread crumbs (usually found in the baking aisle)
  • juice of half of a lemon

Preheat your oven to 400 degrees.

Fill a medium-sized pot half-way with water. Bring to a boil. Add Brussels Sprouts and boil until tender (or you can easily pierce with a fork), about 4-6 minutes. Remove from heat and drain. Allow to cool.

Roughly chop up those Brussels Sprouts, removing the end piece that is usually a little tough. Don’t over-chop because you want the texture of the sprouts to be maintained when baking.

Cheddar And Panko-Topped Brussels Sprouts Gratin

Add chopped sprouts to a bowl. Toss with seasonings and lemon juice. Next, spray a small oven-safe baking dish with nonstick spray. Add Brussels Sprouts to the dish. Pour half-and-half over the sprouts.

Next, sprinkle on that cheese. Then, top with Panko bread crumbs. Add a drizzle of olive oil on top to get the crumbs nice and browned in the oven.

Panko-Topped Brussels Sprouts Gratin 1

Bake your gratin for 12-15 minutes or until bubbly and brown on top.

You’ll never look at Brussels Sprouts the same way again after digging into this baby; swear.

Sprouts Gratin

I picked up an oven-safe dish from Kirkland’s on clearance and use it all the time for baking smaller dishes like sides. My dish is no longer available, but here’s a similar option.

Brussels Sprouts Gratin