Recipe Background
A comforting fall gratin with Brussels sprouts, grapes, and cheeses.
Nothing says fall quite like the rich aroma of roasted Brussels sprouts mingling with the sweetness of grapes. As the gratin bakes, the nutty Swiss cheese and sharp parmesan add an irresistible layer of depth. The crispy edges of the sprouts contrast with the creamy sauce and juicy burst of grapes, making each bite a delightfully balanced experience.
The magic happens in the oven. Let the cheese bubble and brown—it's worth waiting until the top is a rich, golden hue. This detail transforms the dish, offering a beautiful caramelized texture that elevates everything underneath. As you scoop into the gratin, you’ll understand why these flavors are a fall favorite.
Sharing this dish is as inviting as its taste. The warmth of the gratin, fresh from the oven, provides comfort on those crisp autumn nights. Whether serving at a dinner table or bringing to a seasonal gathering, its harmonious blend of textures and flavors is sure to please—not too fancy, just genuinely enjoyable.
Ingredients
- water to taste
- 1 pound fresh Brussels sprouts halved
- 1/2 cup seedless red grapes halved
- 1 tablespoon butter
- 2 tablespoons arrowroot flour
- 3/4 cup 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup Swiss cheese shredded
- parmesan cheese to taste and grated
Directions
- Preheat the oven to 400 degrees F.
- Grease an 8-inch square baking dish.
- In a large saucepan, bring 1/2-inch of water to a boil.
- Add the Brussels to the boiling water and cook, covered, until crisp-tender, about 5 minutes.
- Drain the water and transfer the cooked Brussels to the prepared baking dish.
- Add the grapes to the cooked Brussels.
- While the Brussels sprouts are cooking, in a small saucepan over medium heat, melt the butter.
- Stir the arrowroot flour into the melted butter until smooth.
- Gradually whisk the milk into the arrowroot mixture.
- Bring the milk mixture to a boil, stirring constantly.
- Cook the milk mixture, continuously stirring, until thickened, about 5 minutes.
- Season the milk mixture with the salt and the pepper.
- Pour the milk mixture over the cooked Brussels and the grapes.
- Top the Brussels mixture with the Swiss cheese and the parmesan cheese.
- Bake until bubbly, about 20 minutes.
- Serve.
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