Creamy Brussels Sprouts Gratin is the ultimate holiday side dish that transforms ordinary Brussels sprouts into something luxurious and irresistible. Perfectly tender sprouts are blanketed in a velvety cheese sauce, then topped with a golden, crispy crust that will have everyone asking for seconds. This cozy, comforting dish pairs beautifully with roasted meats, poultry, or as part of a festive buffet. Even Brussels sprouts skeptics won’t be able to resist the creamy texture, rich flavor, and indulgent aroma. Whether for Thanksgiving, Christmas, or a cozy winter dinner, this gratin brings gourmet flavor with simple ingredients and easy prep.
Ingredients
- 2 pounds Brussels sprouts, trimmed and halved
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped (optional)
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded Gruyère or Swiss cheese
- 1/4 cup panko breadcrumbs
- 1 tablespoon olive oil or melted butter (for topping)
Preparation
Step 1: Preheat the oven to 400°F (200°C). Grease a medium-sized baking dish with butter or cooking spray.
Step 2: Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 4–5 minutes until just tender but still bright green. Drain and rinse with cold water to stop cooking. Pat dry with paper towels.
Step 3: In a large skillet over medium heat, melt 2 tablespoons of butter. Add the garlic and shallot and sauté for 1–2 minutes until fragrant and softened.
Step 4: Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the cream and milk.
Step 5: Cook the sauce for 4–5 minutes, stirring frequently, until it thickens. Add salt, pepper, and nutmeg. Stir in Parmesan and Gruyère until melted and smooth.
Step 6: Add the Brussels sprouts to the sauce and stir gently to coat. Pour the mixture into the prepared baking dish.
Step 7: In a small bowl, mix panko breadcrumbs with olive oil or melted butter. Sprinkle the topping evenly over the gratin.
Step 8: Bake for 20–25 minutes until the top is golden brown and bubbly. Let cool slightly before serving.
Variation
- Bacon addition: Stir in cooked crumbled bacon for a smoky flavor
- Extra cheesy: Use cheddar, fontina, or mozzarella in place of Gruyère
- Low-carb version: Replace flour with almond flour or arrowroot powder
- Vegan swap: Use plant-based cream, vegan butter, and cheese alternatives
- Mushroom mix-in: Add sautéed mushrooms for earthiness and umami
- Nutty twist: Top with chopped toasted pecans or walnuts instead of breadcrumbs
- Make it spicy: Add a pinch of crushed red pepper to the sauce
Cooking Notes
- Blanching Brussels sprouts before baking ensures they stay tender without becoming mushy
- Use freshly grated cheese for smoother melting and better flavor
- Sauce consistency should be thick enough to coat the back of a spoon before mixing with sprouts
- Bake uncovered so the top gets golden and crisp
- Dish can be assembled ahead of time and baked just before serving
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in oven at 350°F to maintain the crispy topping
Serving Suggestions
- Serve alongside roast turkey, ham, or beef during the holidays
- Add to a vegetarian holiday spread with stuffing and cranberry sauce
- Pair with roasted chicken and mashed potatoes for a hearty dinner
- Offer as a side with glazed salmon or pork chops
- Serve with crusty bread and a crisp green salad for a cozy lunch
- Add to a Thanksgiving buffet table as the creamy, cheesy element
Tips
- Trim sprouts evenly for consistent cooking
- Don’t overcook sprouts during blanching, they’ll finish cooking in the oven
- Use Gruyère for a deep nutty flavor or Swiss for a milder taste
- Let gratin sit for 5–10 minutes after baking so the sauce thickens
- Add a layer of foil if the top browns too quickly
- For extra crunch, broil for the last 2 minutes of baking
- If making ahead, add breadcrumb topping just before baking to keep it crisp
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Nutritional Information
(Per Serving – serves 6)
Calories: 298
Protein: 9g
Fat: 23g
Carbs: 13g
Fiber: 4g
Sugar: 4g
FAQs
Can I make this gratin ahead of time?
- Yes, you can assemble the dish a day in advance and refrigerate it. Just add the breadcrumb topping right before baking to keep it crispy.
What’s the best cheese for gratin?
- Gruyère is a classic choice because of its smooth melting and nutty flavor, but cheddar, Swiss, or fontina also work well.
Can I freeze Brussels sprouts gratin?
- It’s best eaten fresh, but you can freeze leftovers in an airtight container. Reheat in the oven for best texture.
Can I use frozen Brussels sprouts?
- Yes, but thaw and dry them well before cooking. Frozen sprouts are often softer, so skip the blanching step.
Can I add other vegetables?
- Sure. Cauliflower, mushrooms, or thin-sliced leeks pair well with the creamy cheese sauce.
Conclusion
Creamy Brussels Sprouts Gratin is a decadent way to elevate a classic vegetable into a centerpiece-worthy side dish. Rich, comforting, and easy to make, it turns even the most hesitant sprout eaters into fans. With simple ingredients and easy steps, you can serve a dish that looks and tastes like it came from a gourmet kitchen. Whether you’re preparing for a holiday meal or a cozy Sunday dinner, this gratin brings cheesy satisfaction and warm flavor to every bite. Don’t be surprised if it becomes a must-have at every celebration.