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brussels sprout gratin with spinach and leeks
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Brussels Sprouts Gratin with Spinach and Leeks

Creamy Brussels sprouts, sautéed spinach and leeks with a crispy buttered bread crumb topping.
Prep Time15 minutes
Cook Time33 minutes
Total Time48 minutes
Course: Side Dish, Vegetarian
Cuisine: American, Canadian
Keyword: brussel sprouts, brussels sprouts gratin, brussels sprouts recipe, brussels sprouts with spinach, brussels sprouts with spinach and leeks, creamy brussels sprouts, how to cook brussels sprouts, vegetable side dish idea
Servings: 6

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.

Notes

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