For one French family, the comforting smell of a bubbling gratin now marks the start of every winter Sunday. At the heart of this beloved tradition is an unexpected star: a creamy potato and Brussels sprout gratin, which has quietly converted even the most skeptical vegetable haters at the table.
The Origins of This Family Favorite
Like many cold-season meals, this gratin was born out of necessity. The family was tired of soup, the radiators were struggling to keep up, and their weekly shop was overflowing with root vegetables and brassicas. Potatoes were an easy choice, but Brussels sprouts… not so much.
One January, faced with a stubborn bag of sprouts and a hungry household, a cook in eastern France decided to try something different. Instead of steaming the sprouts as a side, she layered them between thin potato slices, drenched the mix in mustard-infused cream, and topped it with nutty hard cheese. What began as a way to use up winter vegetables transformed into a Sunday tradition that everyone looks forward to as soon as the first frosts arrive.
The Key to This Winning Gratin
What makes this gratin so special is simple: when you treat “difficult” vegetables with care — good seasoning, proper cooking, and generous fat — they go from being a chore to comfort food.
Key Ingredients That Shape the Gratin’s Flavor
Although this is a straightforward dish, the ingredients you choose play a huge role in both texture and flavor. The French version relies on common supermarket staples with a few strategic upgrades:
- Waxy potatoes: Varieties like Charlotte or Amandine (in France), or Red Bliss and Yukon Gold (in the UK/US) hold their shape while becoming tender in the oven.
- Fresh Brussels sprouts: Choose firm, tightly packed, bright green sprouts. Yellowing or soft sprouts tend to be more bitter and cook unevenly.
- Full-fat cream: At least 30% fat to avoid splitting and to create a smooth, rich sauce.
- Two types of mustard: Wholegrain (for texture) and Dijon (for heat and depth).
- Hard mountain cheese: Comté or Gruyère work well, but mature cheddar or Emmental are also great alternatives.
- Butter and garlic: Used to line the dish and add flavor to the base layers.
- Seasoning: Nutmeg, salt, and black pepper enhance both potatoes and Brussels sprouts.
How the Method Tames Brussels Sprout Bitterness
Brussels sprout horror stories typically come from two mistakes: poor preparation and overcooking. This gratin avoids both pitfalls.
Blanching the Sprouts
The sprouts are trimmed, with any damaged outer leaves removed. They are then briefly boiled in salted water for around five minutes. This process, known as blanching, does three things: softens the sprouts, leaches out part of their bitterness, and helps them retain their bright green color.
Next, the sprouts are quickly cooled under cold water, halved lengthways, and ready to be placed between potato slices.
Thinly Sliced Potatoes for a Melting Texture
The potatoes are peeled, washed, and sliced as evenly as possible, around 3mm thick. A mandoline makes the job quick, but a sharp knife and some patience will do the trick. Thin slices cook evenly, soaking up the cream and giving the dish its “melt-in-the-mouth” feel.
The Creamy, Mustardy Mixture
In a bowl, thick cream is whisked with wholegrain mustard and Dijon, then seasoned with salt, black pepper, and a light grating of nutmeg. This sauce works its magic by infusing every space between the vegetables, seasoning them as they bake.
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Layering and Baking: Where the Magic Happens
The dish is rubbed with a cut garlic clove, then generously buttered. The assembly is almost meditative:
- A layer of potato slices lines the base.
- Halved sprouts are scattered on top.
- A ladle of the cream-mustard mix is poured over.
- The pattern is repeated until the dish is almost full.
- The final layer is topped with cream and a generous sprinkle of grated cheese.
The gratin bakes at around 200°C (390°F) for 25 minutes, or longer depending on your oven and the depth of the dish. The telltale sign to pull it out is the surface: the cheese should be golden and bubbling with a faint crispness on top, hiding tender vegetables underneath. That contrast of a crispy top and soft interior is what makes people come back for more.
From Side Dish to Full Sunday Feast
What started as a side dish gradually took over the plate. Yet it still pairs wonderfully with hearty winter mains:
- Hearty Meat Pairings: Smoked sausages like Morteau or Montbéliard, slow-roasted pork shoulder, or grilled pork chops.
- Light Pairings: A crisp green salad dressed with cider or white wine vinegar to balance the richness.
- Vegetarian Twists: For a protein boost, add cooked lentils, crumbled blue cheese, or serve with fried eggs for a “brunch for dinner” feel.
How This Gratin Fits into Modern Eating Habits
This dish is more than just comfort food — it aligns with several current food trends:
- Seasonal eating: The dish uses winter produce like potatoes and Brussels sprouts, both at their peak during the colder months.
- Reducing waste: Transforms leftover sprouts into the star of the dish rather than an afterthought.
- Comfort cooking: Rich, cheesy, oven-baked; the ultimate craving on a cold day.
- Budget-conscious: The dish relies on affordable basics like vegetables, dairy, and cheese.
Small Variations That Add Personal Flair
One reason this gratin remains a weekly favorite is its flexibility. While the core idea stays the same, small variations keep it interesting:
- Cheese swap: Try mature cheddar, smoked cheese, or a mix with Parmesan for a sharper top.
- Herbs: Add thyme or rosemary between layers for a Mediterranean twist.
- Mustard variations: English mustard offers extra heat, while honey mustard softens the flavor.
- Texture changes: Add breadcrumbs mixed with cheese on top for a crunchier finish.
Practical Notes: Nutrition, Leftovers, and Reheating
This dish is rich but can still fit comfortably into a balanced winter diet. Brussels sprouts are packed with vitamins and fiber, while potatoes provide energy and potassium. Using full-fat cream does increase the calorie count, but it also enhances satiety, often resulting in smaller portion sizes.
Leftovers can be stored in the fridge for two to three days. The texture even improves overnight as the flavors meld. Reheat in the oven or air fryer, covered loosely with foil to maintain a crispy top.
Why This Gratin Wins Over Sprout Sceptics
For many, Brussels sprouts bring back memories of overcooked, bitter-tasting vegetables. In this gratin, the sprouts are blanched briefly and then baked with cream and cheese, which softens their bitterness while preserving their texture. When tucked between layers of potato and smothered in sauce, they no longer feel like an obligation, but part of the indulgence. This shift in perception is often enough to win over even the most stubborn sprout skeptics.
