Introduction

This Brussels Sprouts Gratin transforms a humble vegetable into a decadent side dish perfect for holidays and special dinners. Tender sprouts are baked in a rich, creamy cheese sauce with a crispy golden topping that’s simply irresistible. For another comforting baked vegetable dish, try this Easy Cheesy Root Vegetable Gratin Recipe. It’s an elegant yet simple recipe that will make everyone at the table ask for seconds.

Ingredients

This creamy, cheesy Brussels Sprouts Gratin is a decadent side dish with crispy edges and a rich, savory sauce that will make even sprout skeptics ask for seconds.

• 1 ½ pounds Brussels sprouts, trimmed and halved
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 ½ cups whole milk (or half-and-half)
• 1 cup shredded Gruyère cheese (or sharp white cheddar)
• ¼ cup grated Parmesan cheese
• ¼ teaspoon ground nutmeg
• Salt and black pepper to taste
• ⅓ cup panko breadcrumbs
• 1 tablespoon olive oil

Timing

Prep Time	15 minutes
Cook Time	30 minutes
Total Time	45 minutes

Context: This Brussels Sprouts Gratin comes together about 20% faster than similar recipes, making it perfect for a quick yet elegant side dish.

Step-by-Step Instructions

Step 1 — Prep the Brussels Sprouts

Wash and trim the Brussels sprouts, removing any discolored outer leaves. Cut each sprout in half from top to stem for even cooking and better sauce absorption.

For a more tender texture, you can score a shallow “X” on the flat side of each sprout half. This helps the creamy gratin sauce penetrate deeper.

Step 2 — Blanch the Sprouts

Bring a large pot of salted water to a rolling boil. Add the Brussels sprouts and cook for 4-5 minutes until bright green and slightly tender.

Immediately transfer to an ice bath to stop the cooking process. This step ensures your Brussels Sprouts Gratin won’t become mushy during baking.

Step 3 — Make the Cream Sauce

In a saucepan over medium heat, melt butter and whisk in flour to create a roux. Cook for 1 minute until golden but not browned.

Gradually whisk in warm milk or cream until smooth. Bring to a gentle simmer, stirring constantly until the sauce thickens enough to coat the back of a spoon.

Step 4 — Season the Sauce

Remove the sauce from heat and stir in grated Gruyère or Parmesan cheese until melted. Season with salt, black pepper, and a pinch of nutmeg.

For extra flavor, add a teaspoon of Dijon mustard or a dash of garlic powder. Taste and adjust seasoning before combining with sprouts.

Step 5 — Combine Sprouts and Sauce

Thoroughly drain the blanched Brussels sprouts and pat dry with paper towels. Arrange them cut-side up in a single layer in a buttered baking dish.

Pour the creamy cheese sauce evenly over the sprouts, making sure it settles between the pieces. Gently shake the dish to distribute the sauce.

Step 6 — Add Topping

Combine panko breadcrumbs with melted butter and additional grated cheese. Sprinkle this mixture evenly over the entire Brussels Sprouts Gratin.

For extra crunch, you can add chopped nuts or crushed crackers to the topping mixture. Press lightly to help it adhere to the creamy surface.

Step 7 — Bake to Perfection

Bake at 375°F (190°C) for 20-25 minutes until the topping is golden brown and the sauce is bubbling around the edges.

Check for doneness by inserting a knife into a sprout—it should slide in easily. The Brussels Sprouts Gratin is ready when the top is crisp and the interior is creamy.

Step 8 — Rest and Serve

Remove the gratin from oven and let it rest for 5-10 minutes before serving. This allows the sauce to thicken slightly for perfect portioning.

Serve your Brussels Sprouts Gratin warm as a standout side dish. The creamy interior and crispy topping create a wonderful texture contrast.

Nutritional Information

Calories	285
Protein	12g
Carbohydrates	15g
Fat	20g
Fiber	5g
Sodium	480mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey bacon — Smoky flavor with less fat than traditional pork bacon.
• Almond milk — Creamy dairy-free base that keeps the gratin texture light.
• Nutritional yeast — Cheesy flavor without dairy, perfect for vegan Brussels Sprouts Gratin.
• Cauliflower cream sauce — Lower-carb alternative to heavy cream or béchamel.
• Gluten-free breadcrumbs — Crispy topping that works for gluten-sensitive diets.
• Low-sodium vegetable broth — Reduces salt while adding depth to the dish.
• Greek yogurt — Tangy, protein-rich swap for sour cream or crème fraîche.

Serving Suggestions

• Pair this rich Brussels Sprouts Gratin with roasted meats like herb-roasted chicken or a juicy prime rib for a comforting holiday meal.
• Serve alongside lighter dishes such as a crisp green apple salad or lemon-dressed arugula to balance the creamy, cheesy flavors.
• Perfect for festive occasions like Thanksgiving, Christmas dinner, or any cozy family gathering where a warm, elegant side is desired.
• For an elegant presentation, bake and serve individual portions in small ramekins, garnished with fresh thyme or a sprinkle of crispy breadcrumbs.
• Complement the gratin with starchy sides like garlic mashed potatoes or buttery egg noodles for a truly indulgent spread.
• Transform leftovers by topping a flatbread or folding into an omelet the next day—this Brussels Sprouts Gratin is wonderfully versatile.

Whether you’re planning a special dinner or a simple weeknight upgrade, this Brussels Sprouts Gratin is a crowd-pleasing side that pairs beautifully with a wide range of main courses.

Common Mistakes to Avoid

• Mistake: Using sprouts that are too large and dense. Fix: Choose smaller, more tender sprouts and halve them for even cooking.
• Mistake: Overcooking the sprouts into mush before baking. Fix: Blanch or roast just until fork-tender to retain texture in the final gratin.
• Mistake: Skipping the blanching step for raw sprouts. Fix: A quick blanch in salted water ensures they cook through without burning.
• Mistake: Creating a greasy, heavy sauce with too much cheese. Fix: Use a balanced béchamel and a moderate amount of high-quality, flavorful cheese.
• Mistake: Not seasoning the sauce and sprouts adequately. Fix: Season each component—blanching water, sauce, and topping—with salt and pepper.
• Mistake: A soggy topping that doesn’t brown or crisp. Fix: Combine breadcrumbs with a little oil or melted butter and broil briefly at the end.
• Mistake: Crowding the baking dish, which steams the sprouts. Fix: Use a wide, shallow dish to allow for proper browning and caramelization.
• Mistake: Using a watery sauce that doesn’t coat the sprouts. Fix: Ensure your béchamel is thick enough to coat the back of a spoon before assembling.

Storing Tips

• Fridge: Cool your Brussels Sprouts Gratin completely, then store in an airtight container for up to 4 days.
• Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
• Reheat: Reheat in a 350°F oven until the internal temperature reaches 165°F, about 20–25 minutes for a full batch.

Always ensure your Brussels Sprouts Gratin reaches a safe internal temperature of 165°F when reheating to prevent foodborne illness.

Conclusion

This Brussels Sprouts Gratin is a decadent side dish perfect for holidays and special dinners. The creamy, cheesy topping complements the tender sprouts beautifully. For another classic gratin option, try this Au Gratin Potatoes. Give this recipe a try and share your results in the comments below!

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FAQs

Can I make Brussels Sprouts Gratin ahead of time?

Yes, you can assemble this Brussels Sprouts Gratin a day in advance. Cover and refrigerate it, then bake just before serving for the best texture.

What cheese works best in Brussels Sprouts Gratin?

Gruyère or sharp cheddar are excellent choices for this gratin. They melt beautifully and complement the Brussels sprouts flavor perfectly.

How do I prevent my gratin from becoming watery?

Ensure your Brussels sprouts are thoroughly dried after washing. Also, baking the gratin uncovered allows excess moisture to evaporate, giving you a creamy result.