Skip to content

Vegetarian, Northern, Eastern and Western France

Brussels sprout and comté gratin

This Brussels sprout and comté gratin serves 4, takes 1 hour, is easy to make, and costs about €2.20 per person. Brussels sprouts and potatoes are baked under a comté béchamel seasoned with nutmeg. The key to success is cooking the sprouts, halved, just until tender, since overcooking is what gives them their strong smell and bitter edge.

Tonight, a gratin of Brussels sprouts and potatoes under a comté béchamel, to win everyone back over to these little cabbages.

Brussels sprout and comté gratin
Total time
1 h
Difficulty
Easy
Cost per person
€2.20
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Brussels sprouts have a bad reputation, usually because of overcooking, which makes them bitter and strong smelling. Here, halved and cooked just long enough, they keep a firm bite and a much milder taste. Paired with soft potatoes and a generous comté béchamel, they turn into a comforting dish that's a nice change from the usual winter greens.

This is a gratin for a weeknight family dinner, or a fall Sunday when Brussels sprouts are in season. Mon Chou suggests it as a way to give this often dismissed vegetable a second chance. Served with a green salad, it makes a simple, complete, warming meal that can win over even people who thought they didn't like Brussels sprouts.

The ingredients

4 people

Fruits and vegetables

  • Brussels sprouts 800 g
  • Potatoes 500 g
  • Green salad 1

Dairy

  • Butter 50 g
  • Milk 50 cl
  • Comté 150 g

Pantry

  • Flouroften in the pantry 40 g
  • Nutmegoften in the pantry 1 pinch
  • Vinaigretteoften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose

The step by step recipe

  1. Remove the stem end and any damaged leaves from the sprouts, then cut them in half.

    Cut a small cross into the base of larger sprouts so they cook more evenly.

  2. Cook the sprouts and diced potatoes in salted water, then drain. 12 min

    Add the sprouts once the water boils, and the potatoes ten minutes before the end.

  3. Make the béchamel with the butter, flour, milk, and nutmeg, then stir in three quarters of the comté. 10 min

    The béchamel should coat the back of a spoon generously.

  4. Mix the vegetables with the béchamel in a baking dish and sprinkle the remaining comté on top.

    Taste the béchamel first, the comté will add saltiness.

  5. Bake at 200°C until golden, and serve with the salad. 20 min

    A few crushed hazelnuts on top add a nice crunch.

Our tips to get it right

  • Pick firm, bright green Brussels sprouts without yellowing leaves, a sign they're fresh.
  • Drain the sprouts and potatoes well before mixing them into the béchamel, otherwise the gratin will release water while baking.
  • Grate the comté yourself instead of buying pre shredded cheese, it melts better and tastes more pronounced.

The variations

  • Swap the comté for emmental or gruyère for a milder tasting gratin.
  • Add pan fried smoked bacon bits for a richer, non vegetarian version.
  • Blend part of the cooked vegetables into the béchamel for a smoother texture, handy if you want to hide the sprouts from reluctant kids.

What to serve it with

  • Green salad with vinaigrette
  • Fresh country bread
  • Roast chicken on the side

Storage

The gratin keeps for 2 to 3 days in the refrigerator in a covered dish. Once cooled, it freezes well in an airtight container for up to 2 months. Reheat it in the oven at 180°C so it stays crisp, rather than in the microwave.

Questions about this dish

How do you keep Brussels sprouts from smelling strong when cooked?

That smell comes from overcooking. Cut the sprouts in half and drain them as soon as a knife tip slides in easily, without letting them simmer any longer.

Can you make this gratin ahead of time?

Yes, you can assemble it the day before and keep it covered in the refrigerator. Take it out a bit before baking so it isn't too cold when it goes in the oven.

Can you use frozen Brussels sprouts?

Yes, that works, but they release more water during cooking. Drain them especially well before mixing with the béchamel to avoid a watery gratin.

What can you use instead of comté in this recipe?

Emmental, gruyère, or beaufort all work well in place of comté. Pick a cheese that melts nicely and has enough flavor to stand up to the Brussels sprouts.

How long does it take to make a Brussels sprout gratin with comté?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Brussels sprout gratin with comté?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Brussels sprout gratin with comté cost?

About €2.20 per serving, or €8.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with Brussels sprouts

See all