Easy Brussels Sprouts Au Gratin with Ham and Cheese
A straightforward Brussels sprouts gratin combining tender vegetables with savory ham, caramelized onions, and a crispy Parmesan topping. The dish balances earthy Brussels sprouts with salty ham and nutty cheese, creating comfort food perfect for weeknight dinners or casual gatherings. This version keeps preparation minimal while delivering classic au gratin appeal through a two-stage cooking method: gentle steaming followed by oven-finished browning.
Ingredients
- 1 pint water
- 1 ½ lbs Brussels sprouts, trimmed
- 1 pinch nutmeg, grated
- salt
- 2 tablespoons butter
- ½ onion, chopped
- 4 ounces ham, cooked, cut into strips
- 3 tablespoons Parmesan cheese, grated
Instructions
- 1
Preheat oven to 400°F.
- 2
Bring water to boil in a large saucepan.
- 3
Add Brussels sprouts, nutmeg, and salt.
- 4
Return to boil, reduce heat, cover, and simmer gently for 10-15 minutes.
- 5
Drain Brussels sprouts and transfer to an ovenproof dish.
- 6
While sprouts cook, melt half the butter in a frying pan over medium heat.
- 7
Add chopped onion and saute for 4-5 minutes until softened.
- 8
Stir in ham strips.
- 9
Distribute onion and ham mixture over Brussels sprouts.
- 10
Sprinkle Parmesan cheese evenly over top.
- 11
Dot with remaining butter.
- 12
Bake for 20 minutes until golden brown on top.
Tips
Don't overcook Brussels sprouts during steaming; 10-15 minutes keeps them slightly firm so they won't become mushy after baking.
Use quality Parmesan for better flavor and browning; pre-grated varieties contain anti-caking agents that affect the gratin's texture.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 325°F for 15-20 minutes until warmed through.
Assemble entirely in the ovenproof dish up to 8 hours ahead; cover and refrigerate. Add 5-10 minutes to baking time if starting from cold.
Serve hot as a side dish with roasted chicken, pork, or beef. Pairs well with simple green salad and crusty bread.
Common Mistakes
Steam Brussels sprouts only 10-15 minutes to avoid mushiness after baking.
Don't skip dotting with remaining butter; it creates the golden, crispy top.
Chop onion small so it distributes evenly and caramelizes fully in 4-5 minutes.
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead and freeze it?
Yes. Assemble completely, cool, cover tightly, and freeze up to 2 months. Bake from frozen at 350°F for 40-45 minutes, covering with foil if browning too quickly.
What if I don't have fresh Brussels sprouts?
Frozen Brussels sprouts work well; thaw and drain thoroughly first. Reduce initial steaming time to 5-8 minutes since they're partially cooked. Canned are too soft and not recommended.
How long does leftovers keep and can I reheat it?
Refrigerate covered up to 3 days. Reheat covered at 325°F for 15-20 minutes until hot. Microwave works but may soften the topping; use 50% power for 3-4 minutes, stirring halfway.