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Vegetarian, Classics and bistro fare

Brussels sprout and potato gratin

This Brussels sprout and potato gratin, coated in béchamel and topped with melted gruyère, serves 4 in 65 minutes. It's an easy recipe, around €2 per serving. The key to success is draining and drying the cooked vegetables well before mixing them with the béchamel, or the gratin turns watery in the oven.

Tonight, a Brussels sprout and potato gratin with béchamel, baked golden with cheese.

Brussels sprout and potato gratin
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.00
Calories per person
610 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

This gratin pairs the mild bitterness of Brussels sprouts with the softness of potatoes, all wrapped in a creamy béchamel and finished with a golden gruyère crust. The sprouts keep a little bite, the potatoes bring the melt in your mouth texture, and the sauce holds everything together without drowning the vegetables. It's a winter dish that warms you up without feeling heavy.

It's the kind of gratin you can slide into a weeknight dinner when you want something complete and comforting, but it also works on a Sunday table alongside a roast. At Mon Chou, we like it for its simplicity, one dish does the job, and for its knack of winning over even the most skeptical Brussels sprout eaters.

The ingredients

4 people

Fruits and vegetables

  • Brussels sprouts 600 g
  • Potatoes 700 g

Dairy

  • Butter 40 g
  • Milk 50 cl
  • Grated gruyère 120 g

Pantry

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

Allergens Lactose, Gluten

The step by step recipe

  1. Trim the base of the Brussels sprouts, remove any damaged leaves, and cut them in half.

    Score the base with a cross if you keep them whole.

  2. Cook the Brussels sprouts and the sliced potatoes in boiling salted water. 12 min

    Drain and let them dry out.

  3. Melt the butter, stir in the flour, then whisk in the milk, and season with nutmeg, salt, and pepper. 8 min

    The béchamel should coat the back of a spoon.

  4. Mix the vegetables with the béchamel in a baking dish and cover with gruyère.

    Mix gently so you don't crush the potatoes.

  5. Bake at 200°C until the gratin is nicely golden. 25 min

    Let it rest for five minutes before serving.

Our tips to get it right

  • Slice the potatoes thin and even so they cook at the same pace as the Brussels sprouts.
  • Don't oversalt the cooking water, the gruyère and béchamel already bring plenty of salt.
  • If your béchamel turns out too thick, loosen it with a splash of warm milk rather than water, to keep the flavor.

The variations

  • Swap the gruyère for comté or emmental for a slightly milder flavor.
  • Stir cooked bacon bits into the béchamel for a heartier, non vegetarian version.
  • For a quicker bake, slice the potatoes thinner and cut the oven time by five minutes.

What to serve it with

  • A well dressed green salad
  • Roast meat or grilled sausages
  • A glass of dry white wine

Storage

This gratin keeps for 2 to 3 days in the fridge in a sealed container. It freezes well once cooled, in an airtight container. Reheat it in the oven to bring back the crispy top, rather than in the microwave.

Questions about this dish

Can you make this gratin ahead of time?

Yes, you can assemble the gratin the day before and keep it in the fridge unbaked. Let it sit out briefly before baking so the center isn't too cold.

How do you keep the gratin from turning watery?

Drain the vegetables well and let them dry out for a few minutes before mixing them with the béchamel. Otherwise, the water released by the sprouts and potatoes thins out the sauce.

Can you use a different cheese instead of gruyère?

Yes, comté, emmental, or a good cheddar all work well in place of gruyère. Pick a cheese that melts and browns easily in the oven.

Do you really need to blanch the Brussels sprouts first?

It's not strictly required, but it's strongly recommended since it noticeably softens their bitterness. A few minutes in boiling water before cooking them with the potatoes is enough.

How long does it take to make a Brussels sprout and potato gratin?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Brussels sprout and potato gratin?

About 610 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 and potato gratin cost?

About €2.00 per serving, or €8.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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