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 recipe for them and see how quickly they change their minds.
There’s something about smothering vegetables in a creamy sauce and cheese! It makes them very palatable indeed, and this Brussels sprouts gratin is a prime example.
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 become quite enticing.
Indeed, I have several casserole and gratin recipes on this blog. 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 Brussels sprouts gratin. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
Fresh Brussels sprouts: A healthy ingredient! I haven’t tried this recipe with frozen (and defrosted) sprouts, but I suspect that fresh is the way to go.
Sour cream: I tried using plain full-fat Greek yogurt and felt it was too tangy.
Dijon mustard: It’s creamier and less vinegary than yellow mustard.
Kosher salt and black pepper: If using fine salt, reduce the amount you use.
Minced garlic: Mince it yourself, or use the stuff that comes in a jar.
Grated gruyere: Cheddar is also good, but Gruyere is fabulous.
Pork panko: You can buy it, or simply crush plain pork rinds in the food processor (or place them in a Ziploc bag and crush them with a rolling pin).
Grated Parmesan: It’s best to use finely grated cheese here and not coarsely shredded.
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!).
More Brussels sprouts recipes that you might like
These roasted Brussels sprouts are wonderfully crispy and flavorful. They too make it easier to convince picky eaters to try this vegetable! And Asian Brussels sprouts are even more crispy and caramelized, thanks to the (very small!) amount of honey I add to the glaze.
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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.