This dish encompasses Brussels sprouts, heavy cream, ricotta cheese topped with bread crumbs and baked until bubbly and golden brown.

Brussels sprouts are typically 1.5–4.0 cm in diameter and resemble miniature cabbages. They have long been popular in Brussels, Belgium, from which it gained its name.

Ingredients & Sourcing

The main ingredient in Brussels Sprouts Au Gratin is of course Brussels Sprouts. They require a long growing season and are at their best when harvested in the fall in Canada. BC is the highest producer of Brussels Sprouts, followed by Ontario & Quebec. They are generally available all year round in your neighbourhood grocery store.

The rest of the ingredients should be available at most grocery stores. Depending on where you are shopping the Ricotta Cheese may not but most places carry this cheese.

Making Brussels Au Gratin

Making Burssels Sprouts Au Gratin is a two stage process that requires blanching the Brussels Sprouts in boiling water first and then baking in the Au Gratin sauce in the oven to finish them off.

You start by trimming Brussel sprouts and remove outer leaves. You want to then cut the small ones in half and the larger ones in quaters to ensure an even cooking time. Next, you par boil the sprouts until almost fork tender, usually around 3 – 5 minutes. Drain them well and either divide them between 6 gratin dishes or place them in a 2 litre casserole dish.

To make the sauce, place the ricotta cheese in a medium bowl. Slowly whisk in cream, Dijon mustard, thyme, salt, nutmeg and pepper and whisk until well combined.

Then in a seperate bowl mix bread crumbs and butter, then add in parmigiano-regianno.

Pour your ricotta mixture over the Brussels Sprouts and then top with the bread crumb mixture.

Bake covered in a 375 degree oven for 15 minutes for individual au gratin dishes or 20 minutes for a casserole dish. Uncover and bake an additional 2 – 10 minutes until your bread crumbs are lightly browned.

Brussel Sprouts Au Gratin

Brussels sprouts, heavy cream, ricotta cheese topped with bread crumbs and baked until bubbly and golden brown

Print Recipe Pin Recipe

Course Side Dish

Cuisine American, Canadian

Ingredients

1 1/2 lbs Brussel Sprouts
1 1/2 cups Ricotta Cheese
1 1/2 cups Whipping Cream
2 tsp Dijon Mustard
1 1/2 tsp Fresh Thyme
1/4 tsp Salt
1/3 cup Bread Crumbs
1 tbsp Butter, Melted
1/3 cup Parmigiana-Reggiano, Shredded
Pinch Nutmeg
Pinch Pepper

Instructions

Preheat oven to 375 degrees.
Bring a large pot of water to a boil.
Trim Brussel sprouts and remove outer leaves. Cut small ones in half and large ones into quarters. Boil sprouts until almost fork tender about 3 – 5 minutes. Drain well and divide between 6 gratin dishes.
Place ricotta in a medium bowl. Slowly whisk in cream, Dijon, thyme, salt, nutmeg and pepper. In a seperate bowl mix bread crumbs and butter, then mix in parmigiano.
Pour ricotta mixture over Brussel sprouts and sprinkle with bread crumb mixture. Cover with foil, place on a baking sheet and bake for 15 minutes.
Uncover and broil for 2 more minutes until bread crumbs are lightly golden. Serve warm.
OR
Place all Brussel sprouts in a casserole dish, cover with ricotta mixture, top with bread crumbs and bake for approximately 20 minutes covered, remove cover and bake another 5 – 10 minutes until topping is lightly browned.