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. The little sprouts like cooler temperatures and can be harvested here in the great white north right up until the first snowfall. The reason many people claim to dislike them is due to a strong odour and flavour if they’re over cooked. So preparing Brussels Sprouts in a Gratin ensures they’re cooked perfectly with complimentary flavours.
Jump to RecipeTo 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.
Bring a pot of water to a boil and drop in the prepared sprouts (and any loose leafs). Blanch them for 3 minutes, then drain and drop into a bowl of cold water with ice. This stops them from cooking any longer and helps preserve the nice green colour.
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.
Next, sauté the leeks gently in butter until soft. Sprinkle in the flour and cook, stirring for a few minutes. Add the milk and simmer until thickened. Remove from the heat and add Dijon, sour cream and goat cheese. Continue stirring until blended and goat cheese has melted. Taste and season with salt and pepper.
Drain the Brussels sprouts well and add to the cream sauce along with chopped spinach. Blend well. You don’t need to pre 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.
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. Pour the brussels sprouts mixture into a shallow baking dish and spoon the crispy coating over top. Bake at 350 degrees for about 30 or 35 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 40 or 45 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. Here’s the recipe:
Ingredients
- 1 pound Brussels sprouts, about 4 cups before cleaning
- 1 leek, thinly sliced about 1 cup
- 2 cups lightly packed spinach leaves, roughly chopped
- 2 Tbsp butter
- 2 Tbsp flour
- 1 ½ cups milk
- 1 tsp Dijon mustard
- ¼ cup sour cream
- ¼ cup goat cheese, about half of 113 gram package
- ½ tsp salt
- ¼ tsp white pepper
Buttered Breadcrumb Topping
- 1 Tbsp melted butter
- ½ cup Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
Instructions
- Clean sprouts and remove any marked outer leaves. Cut tough bottoms off and cut into half or quarters.
- Bring pot of water to a boil. Drop in Brussels sprouts and once water returns to a boil cook 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 milk and simmer, stirring until thickened.
- Remove from heat and add Dijon, sour cream and goat cheese. Stir until melted and well combined. Taste and season with salt and pepper.
- Drain Brussels sprouts well and add to cream sauce. Chop spinach and add to mixture. Pour into shallow baking dish.
- Prepare topping by melting butter, then adding breadcrumbs and Parmesan. Spoon over top of vegetable mixture.
- Bake at 350 degrees for about 30 - 35 minutes until bubbling and top is browned.
Great dish. Everybody loved it!
Thanks Moreen, so glad to hear!