Ingredients:

  • 5 lbs (700 g) Brussels Sprouts, trimmed and halved
  • 2 Tbsp Olive Oil
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • 4 Tbsp Unsalted Butter (for Béchamel)
  • 4 Tbsp All-Purpose (Plain) Flour
  • 2 cups (480 ml) Whole Milk, warmed
  • 4 oz (115 g) Gruyère Cheese, freshly grated
  • 2 oz (55 g) Sharp Cheddar Cheese, freshly grated
  • 1 tsp Salt (or to taste)
  • 1/4 tsp White Pepper
  • Pinch Freshly Grated Nutmeg
  • Pinch Cayenne Pepper (Optional)
  • 1 cup (90 g) Panko Breadcrumbs
  • 2 Tbsp Unsalted Butter, melted (for topping)
  • 1/4 cup (25 g) Parmesan Cheese, finely grated

Instructions:

  1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch (23x33 cm) gratin dish.
  2. Heat olive oil in a large skillet over medium-high heat. Add the trimmed and halved Brussels sprouts. Season with salt and pepper.
  3. Sauté for 5–7 minutes, stirring occasionally, until the sprouts are bright green, slightly tender-crisp, and have a touch of caramelisation/browning on the cut edges. Remove from heat and set aside.
  4. In a medium saucepan, melt the 4 Tbsp of butter over medium heat. Once foaming, whisk in the flour constantly for 1–2 minutes until the mixture (the roux) is smooth and smells slightly nutty.
  5. Slowly pour the warm milk into the roux, whisking continuously to prevent lumps.
  6. Bring the mixture to a simmer, whisking frequently. Reduce heat to low and cook for 3–5 minutes until the sauce has noticeably thickened and coats the back of a spoon.
  7. Remove the sauce from the heat. Stir in the Gruyère and Cheddar until completely melted and smooth. Season heavily with salt, white pepper, nutmeg, and cayenne (if using). Taste and adjust seasoning.
  8. Add the sautéed Brussels sprouts directly into the Béchamel sauce. Stir gently to coat everything evenly.
  9. Pour the sprout and sauce mixture into the prepared gratin dish, spreading it into an even layer.
  10. In a small bowl, combine the Panko breadcrumbs, melted butter, and Parmesan cheese. Toss until the crumbs are evenly coated.
  11. Sprinkle the Panko topping evenly over the gratin mixture. Bake for 25–30 minutes, or until the sauce is visibly bubbling around the edges and the topping is golden brown and crisp.
  12. Allow the gratin to rest for 5–10 minutes before serving. This helps the sauce set slightly.