Brussels Sprouts Gratin

Delicious, healthy and keto Brussels sprouts gratin is topped with shredded gruyere and pork rind panko, then baked until hot and bubbly.

If you have someone in your life who doesn’t like Brussels sprouts, you should make this gratin for them and see how quickly they change their minds.

(Another reliable way to make someone like Brussels sprouts is to make roasted Brussels sprouts.)

Gratins are awesome!

Gratins, in general, are proof of the genius of the French. You can take any vegetable, top it with a browned crust of melted cheese and buttery breadcrumbs, and it will magically turn VERY palatable.

Indeed, in addition to this Brussels sprouts gratin, I have a few other lovely gratin recipes on this blog.

I find that coating most vegetables in a creamy sauce, then topping them with cheese and (in my case) pork panko or almond meal and browning in the oven, is the most reliable way to get The Picky Eater to eat her vegetables and ASK FOR SECONDS. 😮

So I often make cauliflower gratin, zucchini tomato gratin (in summer), and broccoli casserole.

The ingredients you’ll need

You’ll only need a few simple ingredients to make this tasty casserole. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:

1. Fresh Brussels sprouts
2. Sour cream
3. Dijon mustard
4. Kosher salt and black pepper
5. Minced garlic
6. Grated gruyere
7. Pork panko
8. Grated Parmesan

How to make Brussels sprouts gratin

It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:

1. Cook the sprouts in the microwave with a little water until tender-crisp.
2. Drain and mix with a sauce of sour cream, spices, and gruyere.
3. Transfer to a greased baking dish.
4. Top with a mixture of pork rind panko and parmesan.
5. Bake until golden, about 15 minutes at 400°F.

I keep this gratin keto by replacing the traditional breadcrumbs with pork panko. Almond meal should work pretty well too. And if you don’t mind breadcrumbs, by all means, go for it!

The traditional cheese to use in a gratin is gruyere, but I’ve also made it with shredded white cheddar. Both versions are excellent.

For an easy and tasty sauce, I simply mix sour cream with salt, pepper, and garlic. I then add the shredded cheese and mix that into the Brussels sprouts before topping them with Parmesan and pork panko and baking.

How to serve Brussels sprouts gratin

Needless to say, this gratin will be a lovely addition to your Thanksgiving table. It’s actually one of my favorite Thanksgiving sides. But it’s great year-round, and indeed I make it quite often.

It makes a wonderful side dish to almost any main dish. I often serve it with easy chicken cordon bleu, baking both in the same 400°F oven.

What about leftovers?

If you happen to have leftovers of this Brussels sprouts gratin, they keep well in the fridge for 3-4 days, in an airtight container. Although the pork panko loses its crunch (but not its flavor!).

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4.95 from 36 votes

Brussels Sprouts Gratin

Delicious, healthy and keto Brussels sprouts gratin is topped with shredded gruyere and pork rind panko, then baked until hot and bubbly.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Side Dish

Cuisine: French

Keyword: brussels sprouts

Servings: 4 servings

Calories: 270kcal

Author: Vered DeLeeuw

INGREDIENTS

• Olive oil spray
• 1 lb. fresh Brussels sprouts, outer leaves and stems removed, halved
• 3/4 cup sour cream
• 1 teaspoon Dijon mustard
• 1 teaspoon kosher salt (or 1/2 teaspoon fine sea salt)
• 1/4 teaspoon black pepper
• 2 teaspoons minced garlic
• 1/2 cup grated gruyere
• 1/4 cup pork panko
• 1/4 cup grated Parmesan

INSTRUCTIONS

• Preheat oven to 400 degrees F. Spray a 2-quart baking dish with olive oil.
• Place the Brussels sprouts in a large microwave-safe bowl. Add 1/4 cup water. Cover and microwave on high until tender-crisp, about 6 minutes.
• Meanwhile, in a small bowl, mix together the sour cream, mustard, kosher salt, black pepper, garlic and grated gruyere.
• Drain the Brussels sprouts and return to the bowl. Add the cheesy sour cream mixture and toss to coat.
• Transfer the coated Brussels sprouts to the prepared baking dish. Mix together the grated Parmesan and pork panko and sprinkle them on top. Lightly spray with olive oil.
• Bake the Brussels sprouts gratin until golden brown and bubbly around the edges, about 15 minutes. Serve immediately. 

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NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Brussels Sprouts Gratin

Amount Per Serving

Calories 270 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 10g63%

Sodium 499mg22%

Carbohydrates 11g4%

Fiber 4g17%

Sugar 3g3%

Protein 13g26%

* Percent Daily Values are based on a 2000 calorie diet.

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