If you ask people what their least favourite vegetable is, I’ll bet the top two answers are Brussels sprouts and spinach. But this creamy Brussels Sprouts Gratin with Spinach and Leeks just may win over a few haters. With zesty goat cheese and a crunchy Parmesan topping, who would be able to resist?
Let’s start with a lesson. Yes, they are Brussels Sprouts, not Brussel Sprouts. Because they were very popular hundreds of years ago in Brussels. And yes, they’re little cabbages. They are “buds” that grow on a thick stalk in an upward spiral pattern. These little sprouts like cooler temperatures and can be harvested here in the great white north right up until the first snowfall.
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The reason many people claim to dislike Brussels sprouts is due to a strong odour and flavour if they’re over cooked. A quick blanch in boiling water followed by an ice water bath is all they need. The cold water stops them from cooking any longer and even helps preserve their colour. While baking in the creamy sauce they will finish cooking gently.
To prepare Brussels Sprouts for cooking, peel off any outer leaves that are imperfect. Slice the bottom off each sprout in case the end has dried out. Then, depending on the size, cut each one in half or quarters. They shouldn’t be any larger than bite sized for Brussels Sprouts Gratin.
Carefully clean the leeks by slicing lengthwise to expose the layers and rinse under water, fanning them to ensure there’s no sand hiding between the layers. Starting at the white bottom, thinly slice the leek. Use only the white and light green parts. The darker end gets tough. Roughly chop the spinach unless you’re using baby spinach. Remove any long stems if they feel tough.
Next, sauté the leeks gently in butter until soft. Sprinkle in the flour and cook, stirring for a few minutes. Warm milk in the microwave and add in small amounts to the pan, simmering until thickened. Warming the milk helps prevent a lumpy sauce. Remove from the heat and add Dijon, sour cream and goat cheese. Continue stirring until blended and goat cheese has melted. Always taste as you go and adjust seasoning if required.
Drain the Brussels sprouts well and add to the cream sauce along with chopped spinach. Blend well. You don’t need to cook the spinach because it will be fully cooked while baking without losing much of its bright green colour. If you’re using baby spinach you don’t have to worry about the stems, they soften while cooking. Pour the mixture into a shallow baking dish.
Buttered Breadcrumb Topping
The crispy topping totally takes this dish up a notch. Melt the butter and stir in breadcrumbs and freshly grated Parmesan cheese. I like to use Panko breadcrumbs because they’re extra light and crispy and they add a crunchy element. Sprinkle the mixture over top evenly. Bake at 350 degrees for about 30 minutes until the edges are bubbling and the top is browned. You can pre make the creamy vegetable mixture, refrigerate, then add topping right before baking. Just increase the baking time to 35 or 40 minutes.
The tangy goat cheese and sour cream in a thick, creamy sauce with a crispy topping make this Brussels Sprouts Gratin with Spinach and Leeks an irresistible vegetable side dish.
If you try this and decide you do like Brussels Sprouts after all, consider leaving a comment or rating below. Here’s the recipe:
Brussels Sprouts Gratin with Spinach and Leeks
Ingredients
- 1 lb Brussels sprouts, about 4 cups before cleaning 16 - 20 medium sized sprouts
- 1 leek, thinly sliced about 1 cup
- 2 cups lightly packed baby spinach leaves roughly chop is not using baby spinach
- 2 Tbsp butter
- 2 Tbsp flour
- 1 ¼ cups milk warmed in microwave
- 2 tsp Dijon mustard
- ¼ cup sour cream
- ¼ cup goat cheese, about half of 113 gram package about half of 113 gram package
- ¾ tsp salt
- ¼ tsp white pepper
Buttered Breadcrumb Topping
- 1 Tbsp melted butter
- ½ cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese plus extra to grate over top
- ¼ tsp salt
Instructions
- Clean sprouts and remove any marked outer leaves. Cut tough bottoms off and cut into half for medium sized sprouts or quarters if they are larger.
- Bring pot of water to a boil. Drop in Brussels sprouts and boil for 3 minutes. Drain and pour into an ice water bath.
- Clean and slice leeks, light green and white parts only. Sauté gently in butter until soft. Add flour and cook for about a minute, then add warm milk in small amounts, stirring to prevent lumps. Simmer, stirring until thickened. Season with salt and pepper.
- Remove sauce from heat and add Dijon, sour cream and goat cheese. Stir until melted and well combined.
- Drain Brussels sprouts well and add to cream sauce. Chop spinach and add to mixture, stirring well to combine. Pour into shallow baking dish.
- Prepare topping by melting butter, then adding breadcrumbs and Parmesan. Spoon evenly over top of vegetable mixture. Grate extra parmesan over top if desired.
- Bake at 350 degrees for about 30 minutes until bubbling and top is browned. Add an extra 5 minutes baking time if not cooking immediately and baking after refrigeration.
Great dish. Everybody loved it!
Thanks Moreen, so glad to hear!