Baked or Air Fryer Gratin Brussels Sprouts: The Delicious Side Dish that Everyone Agrees On.
If you think Brussels sprouts are “boring,” this recipe will change your mind on the first bite.
In this version, they become a delicious dish, almost a comfort food.
Imagine them wrapped in a silky béchamel, enriched with cubes of cooked ham and made gooey with a core of mozzarella.
The final touch?
A shower of grated cheese that turns into a crispy crust in the oven that’s impossible to resist.
Perfect as a rich side dish or even as a standalone vegetarian dish (if you omit the ham).
In my house, my little nieces and nephews don’t really like vegetables, but they loved this recipe! The trick is not to skimp on the toppings: my advice is to be generous with the grated cheese to create that crust that no one can resist.
Whether you choose the traditional oven cooking or the quick air fryer method, the result will always be the same: a gooey, tasty dish with an irresistible gratin.”
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
Baked or Air Fryer Gratin Brussels Sprouts
- 21 oz Brussels sprouts (weight after cleaning)
- 1 cup mozzarella (diced small)
- 4.2 oz cooked ham (one thick slice or pre-diced)
- 1 tbsp butter (a piece to generously grease the baking dish)
- 2 oz Parmigiano cheese
- 1 1/4 cups milk
- 2 tbsp butter
- 1/4 cup flour
- to taste salt
- to taste nutmeg
Tools
- Air Fryers
- Baking Dish
- Small Pot
- Pot
- Colander
- Bowl
Steps
Baked or Air Fryer Gratin Brussels Sprouts
I cleaned the Brussels sprouts thoroughly and washed them under running water.
Then I blanched them in boiling water for 6-7 minutes.
A little secret: I didn’t add salt to the water.
After draining them, I immediately cooled them in cold water.
This step is crucial to stop the cooking and maintain their beautiful emerald green color.
Meanwhile, let’s prepare the béchamel, which will form the base for our gratin.
In a small pot, melt the butter over low heat. Once melted, remove it from the heat and add the flour all at once.
Stir vigorously with a hand whisk until you get a golden and lump-free mixture.
Put it back on the low heat and start pouring in the milk slowly, a little at a time. Continue stirring with the whisk: at first, it will become a thick cream, then gradually more fluid.
Continue cooking for about 5-6 minutes, always stirring, until the sauce thickens and begins to coat the spoon.
Turn off the heat and add a pinch of salt and a generous grating of nutmeg.
But beware, here comes “Mom’s Secret”: for a truly unique and enveloping aroma, do not use already ground nutmeg.
Use only whole nutmeg and grate it fresh!
In a bowl, combine the Brussels sprouts, diced mozzarella, cooked ham (also diced), béchamel, and grated cheese.
Mix everything well together: so every bite will be rich and tasty!
I took a baking dish and generously greased it with a tablespoon of butter.
I poured in the Brussels sprouts mixture and finished with a very generous sprinkle of grated cheese to create the magic crust.
In Classic Oven: 390°F for about 15-20 minutes until completely browned.
In Air Fryer: 355°F for 8-10 minutes: quick, practical, and super crispy! (check browning after the first 5-6 minutes).For a flawless result, I suggest baking the dish covered with parchment paper or foil for the first 8 minutes.
This way the heart will remain soft and gooey.
Enjoy your meal.
Tips
Choosing the Brussels Sprouts: When buying, look for small and firm ones. They have a sweeter flavor and stay crunchier. If they are too large, cut them in half before mixing them in the bowl: this way the béchamel will seep everywhere.
No need to salt the cooking water: the saltiness of the ham and the abundance of grated cheese will make the dish perfectly tasty!
Covering the dish in the first phase allows the béchamel and cheeses to melt perfectly without drying out too much, keeping the sprouts juicy inside.
Then, removing the cover, you get a gratin worthy of a ten out of ten.
For a perfect béchamel if the roux is hot, the milk should be at room temperature or lukewarm (not cold from the fridge). If you see lumps forming, don’t despair! Pass everything through a fine-mesh sieve or give it a quick blitz with an immersion blender: it will become smooth again.
To prevent the dish from releasing too much water during cooking, use pizza mozzarella (the block) or drain classic mozzarella well at least an hour before dicing.
Curiosities or Variants
If you don’t have cooked ham, try with speck or smoked bacon sautéed in a pan. The contrast between the sweet béchamel and the smoky flavor is spectacular!
If you have guests with intolerances, you can prepare the béchamel using cornstarch instead of flour. The result will be equally creamy.
Storage
If any are left over, they can be stored in the refrigerator for 2 days in a closed container. To reheat them, use the air fryer for 3 minutes: they will be crispy as freshly made!
Notes
Brussels sprouts are a typical autumn and winter vegetable. Their best period is from October to March.
Did you know that Brussels sprouts become sweeter and tastier after the first frosts? The winter cold turns their starches into sugars, making them perfect for gratin and appreciated even by children!
FAQ (Questions and Answers)
How can I substitute Milk?
You can simply use lactose-free milk. The process remains the same and the taste is practically identical.
The “Fake” Béchamel (with Water or Broth): This is a great solution if you prefer to avoid dairy altogether.
Prepare the roux with oil (instead of butter) and flour.
Gradually add vegetable broth or Brussels sprout cooking water (which is tasty and rich in vitamins). You will get a light and delicious velvety sauce that will bind perfectly to the sprouts.
