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- 1 pound Brussels sprouts, trimmed and halved - 3 cloves garlic, minced - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 tablespoon olive oil - 1/2 cup breadcrumbs (preferably panko for extra crunch) - 2 tablespoons unsalted butter, melted - 1/2 teaspoon nutmeg - Salt and pepper to taste - Fresh parsley, chopped Using fresh ingredients makes a big difference in taste. The Brussels sprouts should be firm and bright green. Look for garlic that feels plump and has a strong smell. Heavy cream adds richness, while Parmesan gives a nutty flavor. Panko breadcrumbs add a nice crunch, making your gratin stand out. You can adjust the amount of garlic based on your taste. If you love garlic, feel free to add more! Nutmeg gives a warm flavor to the cream. Just a little adds a nice touch. For garnish, fresh parsley adds color and freshness. It complements the rich flavors well. For the full recipe, check out the complete details. This dish is perfect for gatherings or cozy family dinners. Enjoy cooking! First, trim the Brussels sprouts. Cut off the stem ends and remove any yellow leaves. Next, halve each sprout. This helps them cook evenly. Now, bring a large pot of salted water to a boil. Add the halved Brussels sprouts and blanch them for about 3-4 minutes. They should be slightly tender but still bright green. Drain them well and set aside. This step helps keep them fresh and tasty. In a large skillet, heat the olive oil over medium heat. Once hot, add the minced garlic. Sauté the garlic for 1-2 minutes until it smells great, but don't let it burn. Next, lower the heat and pour in the heavy cream. Stir in half of the grated Parmesan cheese and the nutmeg. Season with salt and pepper. Let this mixture simmer for 3-4 minutes until it thickens just a bit. Add the blanched Brussels sprouts to the skillet. Gently mix them with the creamy sauce until they are well coated. Now, transfer the Brussels sprout mixture to a greased baking dish. In a small bowl, combine the breadcrumbs, melted butter, and the rest of the Parmesan cheese. Mix until the breadcrumbs are well coated. Sprinkle this mixture evenly over the Brussels sprouts in the baking dish. Bake in your preheated oven at 375°F (190°C) for 20-25 minutes. The top should turn golden brown and bubbly. Once it’s out of the oven, let it cool for a few minutes. Then, garnish with fresh chopped parsley before serving. For the full recipe, refer to the beginning of this article. To keep your cream smooth, avoid boiling it too much. Heat it gently instead. This helps prevent curdling, which can ruin the texture. Always use fresh cream for the best results. When it comes to Parmesan, choose a good quality block cheese. Grating it fresh makes a big difference in flavor and creaminess. Want to spice it up? Try adding a pinch of cayenne or smoked paprika for warmth. You can also mix in fresh herbs like thyme or rosemary for more aroma. For a different twist, substitute half of the Parmesan with Gruyère. This cheese melts beautifully and adds a nutty flavor. For a crispy topping, use panko breadcrumbs. They toast up lighter and crunchier than regular ones. Mix them with melted butter and the last bit of Parmesan for extra richness. Be sure to spread the topping evenly. This helps the gratin bake evenly and brown nicely. Check it around the 20-minute mark. Look for a golden-brown top to know it’s ready. {{image_2}} You can make this dish more colorful by adding other veggies. Try adding mushrooms, spinach, or cauliflower. Each brings a unique taste. If you want a vegan version, switch out the Parmesan cheese for a vegan alternative. Nutritional yeast or cashew cheese can work well. They add a cheesy flavor without dairy. For a gluten-free option, replace the breadcrumbs with crushed nuts or gluten-free oats. They add a nice crunch, too. You can also use cornstarch or arrowroot powder as thickening agents. Both help create a creamy sauce without gluten. To add more depth to the dish, consider including proteins like crispy bacon or grilled chicken. They give a hearty feel. You can also spice things up with fresh herbs like thyme or rosemary. A pinch of red pepper flakes can bring a nice kick. To store leftovers, let the gratin cool first. Then, place it in an airtight container. This keeps it fresh. I recommend using glass containers for easy heating. They also won’t stain. Store in the fridge for up to three days. To freeze the gratin, let it cool completely. Then, wrap it tightly with plastic wrap. Place the wrapped gratin in a freezer-safe bag. This helps prevent freezer burn. For reheating, thaw it overnight in the fridge. Then, bake it at 350°F (175°C) until heated through. In the fridge, this dish stays fresh for about three days. Signs of spoilage include a sour smell or mold. If you notice any of these, it's best to toss it out. Always check before serving. Enjoy your Creamy Garlic Parmesan Brussels Sprout Gratin from the Full Recipe! Yes, you can make this dish ahead of time. Prepare the gratin but do not bake it. Cover it and store it in the fridge for up to two days. When you’re ready to serve, just bake it straight from the fridge. This makes meal prep easy! If you freeze it, wrap it tightly. It should last for about a month. To reheat, bake it at 375°F (190°C) until heated through, about 30-40 minutes. This gratin goes well with many dishes. You can serve it with roasted chicken or grilled steak. It also pairs nicely with a fresh salad or some crusty bread. If you want a vegetarian meal, serve it alongside quinoa or rice. These options balance the rich flavors of the gratin. You can tell the gratin is done when the top is golden brown and bubbly. The edges should look slightly crisp. Insert a knife into the center; it should go in easily. If it feels firm, give it a few more minutes. Keep an eye on it to avoid burning. Enjoy this creamy dish! This blog post covered how to make Creamy Garlic Parmesan Brussels Sprout Gratin. We detailed the main ingredients, like Brussels sprouts, garlic, and cream. Next, we walked through step-by-step instructions for prepping, making the sauce, and baking. We shared tips for texture and flavor, plus variations for different diets. Finally, we discussed storage options. Enjoy this tasty dish as a side or a main meal. It’s simple, delicious, and perfect for many occasions. Happy cooking!

Creamy Garlic Parmesan Brussels Sprout Gratin

Indulge in a delicious Creamy Garlic Parmesan Brussels Sprout Gratin that adds flavor to any meal! This easy recipe combines tender Brussels sprouts, rich cream, and gooey Parmesan, topped with a crunchy breadcrumb layer. Perfect for impressing guests or enjoying a comforting dish at home, this gratin is bound to become a favorite. Click through to discover the full recipe and elevate your dining experience!
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Ingredients
  

1 pound Brussels sprouts, trimmed and halved

1 tablespoon olive oil

3 cloves garlic, minced

1 cup heavy cream

1 cup grated Parmesan cheese

1/2 teaspoon nutmeg

Salt and pepper to taste

1/2 cup breadcrumbs (preferably panko for extra crunch)

2 tablespoons unsalted butter, melted

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot of boiling salted water, blanch the halved Brussels sprouts for about 3-4 minutes until slightly tender. Drain and set aside.

      In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant.

        Reduce heat to low and pour in the heavy cream. Stir in half of the grated Parmesan cheese and nutmeg. Season with salt and pepper to taste. Allow the mixture to simmer for 3-4 minutes until slightly thickened.

          Add the blanched Brussels sprouts to the skillet and gently mix until they are well coated in the creamy mixture.

            Transfer the Brussels sprout mixture to a greased baking dish.

              In a small bowl, combine the breadcrumbs, melted butter, and the remaining Parmesan cheese. Mix until the breadcrumbs are well coated.

                Evenly sprinkle the breadcrumb mixture over the Brussels sprouts in the baking dish.

                  Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.

                    Once out of the oven, let it cool for a few minutes before serving. Garnish with fresh chopped parsley.

                      Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4