Brussels Sprouts Gratin is the side dish that turns reluctant sprout-eaters into total devotees. Each emerald-green sprout is nestled in a blanket of silky cheese sauce and crowned with a crunchy, golden topping—it’s cozy, creamy, and undeniably elegant. Whether you’re looking to impress at a holiday feast or simply shake up weeknight veggies, this gratin is the ultimate crowd-pleaser that proves comfort food can be both luxurious and veggie-packed. Get ready to watch your family and friends reach for seconds and leave nothing but crumbs behind!
Ingredients You’ll Need
It’s amazing how a handful of everyday ingredients can create something so rich and special. Each element of this Brussels Sprouts Gratin plays a role—bringing creaminess, depth, savoriness, and that sought-after crispy finish.
- Brussels sprouts (1 1/2 pounds, trimmed and halved): These form the delicious, vibrant base, turning nutty and sweet once roasted.
- Olive oil (2 tablespoons): Helps the Brussels sprouts caramelize beautifully in the oven.
- Salt (1/2 teaspoon): Essential for enhancing all the flavors.
- Black pepper (1/4 teaspoon): Adds just the right amount of gentle heat.
- Unsalted butter (2 tablespoons): Starts the cheese sauce and gives it that velvety texture.
- Garlic (2 cloves, minced): Infuses the sauce with irresistible fragrance.
- All-purpose flour (2 tablespoons): Thickens the sauce so it hugs the sprouts.
- Whole milk (1 cup): Adds creaminess without making the dish too heavy.
- Heavy cream (1/2 cup): Takes the sauce’s richness to a luxurious level.
- Dijon mustard (1/2 teaspoon): Brightens up the sauce and hints at complexity.
- Ground nutmeg (1/4 teaspoon): Brings subtle warmth and depth.
- Shredded Gruyère cheese (1 cup): The star of the show, melting gorgeously and providing nutty savor.
- Grated Parmesan cheese (1/4 cup): Gives a salty, umami punch to the crunchy topping.
- Panko breadcrumbs (1/3 cup): For that irresistibly crispy, golden finish on top.
How to Make Brussels Sprouts Gratin
Step 1: Roast the Brussels Sprouts
Start by heating your oven to 400°F. Toss the halved Brussels sprouts with olive oil, salt, and pepper right on a baking sheet. Spread them out in an even layer for maximum caramelization, and roast for about 15 minutes—just enough for them to turn slightly golden and tender, but not mushy.
Step 2: Prepare the Cheese Sauce
While the Brussels sprouts are roasting, melt the butter in a saucepan over medium heat. Add the minced garlic and sauté for a minute until your kitchen smells amazing. Stir in the flour to create a roux, and cook for another minute; this helps your sauce stay smooth. Slowly whisk in the milk and cream, letting the mixture thicken for 3 to 4 minutes. Off the heat, whisk in Dijon mustard, nutmeg, and half the Gruyère cheese. The sauce will look rich, creamy, and silky—it’s pure magic.
Step 3: Assemble the Gratin
Transfer the golden, roasted Brussels sprouts to a greased baking dish. Pour that luscious cheese sauce right over them, tucking the sprouts into a creamy blanket. Scatter the remaining Gruyère cheese, Parmesan, and a generous layer of panko breadcrumbs over the top for crunch and extra flavor.
Step 4: Bake Until Golden
Slide the dish into the oven and bake for 15 to 20 minutes. The Brussels Sprouts Gratin will bubble gently at the edges and the topping will turn golden and crisp. For an extra crispy top, pop it under the broiler for a minute or two at the end—just make sure to watch closely!
Step 5: Let It Cool Slightly
Let your Brussels Sprouts Gratin rest for a few minutes out of the oven. This brief pause helps the cheese sauce set just enough, so every serving holds together beautifully when you dig in.
How to Serve Brussels Sprouts Gratin
Garnishes
Finish your Brussels Sprouts Gratin with a sprinkle of freshly chopped parsley or chives for a pop of color and freshness. A quick shave of extra Parmesan is always welcome, and if you’re feeling fancy, a touch of lemon zest really lifts the flavors.
Side Dishes
This creamy, cheesy gratin pairs perfectly with roasted meats, turkey, or ham at a holiday table, but it’s at home alongside grilled chicken, pressed tofu, or a simple loaf of crusty bread for weeknight comfort. It’s a flexible side that can elevate any meal into something special.
Creative Ways to Present
For a charming twist, spoon the gratin into individual ramekins before baking—each guest gets their own personal gratin! Or, serve it family-style in a rustic casserole dish, right from oven to table, for an inviting, cozy presentation. Brussels Sprouts Gratin also shines as a main course when paired with a big salad for a satisfying vegetarian meal.
Make Ahead and Storage
Storing Leftovers
Leftover Brussels Sprouts Gratin keeps beautifully in the fridge. Once cooled, transfer any extras to an airtight container and refrigerate for up to 3 days. The flavors will meld and deepen, making leftovers almost as irresistible as the freshly-baked dish.
Freezing
If you want to freeze your Brussels Sprouts Gratin, cool it completely and then wrap tightly in plastic wrap and foil. It will keep well in the freezer for up to a month. For best results, thaw overnight in the fridge before reheating to maintain the creamy texture and crispy topping.
Reheating
Reheat your Brussels Sprouts Gratin gently in a 350°F oven, loosely covered with foil. This keeps the texture just right and helps the cheese get bubbly again. Remove the foil near the end if you want to crisp the top even more. Microwave reheating works too, though the topping won’t be quite as crunchy.
FAQs
Can I use frozen Brussels sprouts for the gratin?
You can use frozen Brussels sprouts in a pinch, but for the very best texture and flavor, fresh is ideal. If using frozen, thaw and pat them dry to avoid a watery gratin.
What cheese can I substitute for Gruyère?
Swiss cheese or sharp white cheddar are great alternatives if Gruyère is hard to find. Both melt beautifully and have that nutty flavor Brussels Sprouts Gratin loves.
Is this recipe gluten-free?
The classic recipe uses all-purpose flour and panko breadcrumbs, but you can easily swap in gluten-free flour and breadcrumbs to make your Brussels Sprouts Gratin gluten-free without sacrificing taste or texture.
How do I avoid a watery gratin?
Roasting the Brussels sprouts first removes excess moisture and guarantees a creamy (not soggy) Brussels Sprouts Gratin. Make sure your cheese sauce is thickened before assembling as well.
Can I prepare Brussels Sprouts Gratin ahead of time?
Absolutely! Prepare the gratin up to the point of baking, then cover and refrigerate for up to 24 hours. When you’re ready, just bake it as directed for a stress-free, spectacular side.
Final Thoughts
If you’re ready to fall in love with Brussels sprouts all over again, give this Brussels Sprouts Gratin a spot at your next meal. There’s nothing more satisfying than sharing a dish that combines comfort, flavor, and a touch of elegance—your table (and taste buds) will thank you!
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Brussels Sprouts Gratin Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this rich and creamy Brussels Sprouts Gratin, a delightful side dish perfect for any occasion. Tender Brussels sprouts bathed in a luscious cheese sauce, topped with a crispy breadcrumb crust – it’s a true comfort food that will have everyone asking for seconds.
Ingredients
Brussels Sprouts:
- 1 1/2 pounds Brussels sprouts (trimmed and halved)
Seasoning:
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Gruyère cheese
- 1/4 cup grated Parmesan cheese
- 1/3 cup panko breadcrumbs
Instructions
- Preheat the oven: Preheat the oven to 400°F.
- Roast Brussels sprouts: Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 15 minutes until golden.
- Make cheese sauce: Melt butter, sauté garlic, add flour, milk, and cream. Whisk until thickened. Stir in mustard, nutmeg, and half of Gruyère.
- Assemble gratin: Place roasted Brussels sprouts in a baking dish. Pour cheese sauce over them. Top with remaining Gruyère, Parmesan, and breadcrumbs.
- Bake: Bake for 15–20 minutes until golden. Let cool slightly before serving.
Notes
- For a crispier top, broil the gratin for 1–2 minutes at the end of baking.
- You can substitute Swiss cheese or sharp white cheddar if Gruyère isn’t available.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
