Ingredients:

  • 1 pound (450g) Brussels sprouts, trimmed and halved (or quartered if large)
  • 2 tablespoons (30ml) olive oil
  • 1 medium shallot, finely chopped
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons (45g) unsalted butter
  • 3 tablespoons (25g) all-purpose flour
  • 2 cups (475ml) whole milk
  • 1/4 teaspoon freshly grated nutmeg
  • 1/2 teaspoon Dijon mustard
  • 1 cup (115g) shredded Gruyère cheese
  • 1/2 cup (55g) shredded sharp cheddar cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons breadcrumbs (panko or homemade)

Instructions:

  1. Heat olive oil in a large skillet. Add shallot and garlic, sauté until softened. Add Brussels sprouts, season with salt and pepper, and cook, stirring occasionally, until tender-crisp and slightly browned.
  2. Melt butter in a saucepan. Whisk in flour and cook for 1 minute to make a roux. Gradually whisk in milk until smooth. Bring to a simmer, whisking constantly. Reduce heat and simmer until thickened.
  3. Remove from heat. Stir in nutmeg, Dijon mustard, Gruyère, and cheddar until melted and smooth. Season with salt and pepper to taste.
  4. Divide the cooked Brussels sprouts evenly among the ramekins. Pour cheese sauce over each gratin.
  5. Sprinkle Parmesan cheese and breadcrumbs over the top of each gratin. Bake in a preheated oven at 375°F (190°C) until golden brown and bubbly.
  6. Let cool slightly before serving cheesy brussels sprouts.