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. 😮
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:
- Fresh Brussels sprouts
- Sour cream
- Dijon mustard
- Kosher salt and black pepper
- Minced garlic
- Grated gruyere
- Pork panko
- 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:
- Cook the sprouts in the microwave with a little water until tender-crisp.
- Drain and mix with a sauce of sour cream, spices, and gruyere.
- Transfer to a greased baking dish.
- Top with a mixture of pork rind panko and parmesan.
- 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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Brussels Sprouts Gratin
- 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.