Sometimes a simple vegetable side needs a creamy makeover to really shine on the dinner table. This Brussels Sprouts Gratin transforms simple greens into a bubbly, golden bake that feels like a warm hug.
I make this recipe whenever I want something rich and satisfying that pairs well with almost any main course. It brings a cozy feel to weeknight meals or special holiday gatherings.
What Makes This Brussels Sprouts Gratin Special
The sauce comes together in minutes using pantry staples you likely already have on hand. It creates a smooth, velvety coating that clings perfectly to every single sprout.
You get the best of both worlds with tender vegetables and a crisp, golden cheese topping. Even family members who usually skip green vegetables ask for second helpings of this dish.
This bake works beautifully as a vegetarian main or a hearty accompaniment to roast chicken or beef. You can easily prep the components ahead of time to streamline your evening cooking routine.
If you enjoyed this creamy bake, I highly recommend trying my Zesty Spinach Dal Recipe for another veggie-packed meal. The Savory Roasted Tomato Soup Recipe is another cozy favorite that warms up any cold evening.
Everything You Need for Brussels Sprouts Gratin
Here are the fresh items and staples required for this dish:
- Brussels sprouts: Look for firm, bright green heads that feel heavy for their size.
- Garlic: Fresh cloves add a necessary aromatic depth to the white sauce.
- Unsalted butter: This forms the base of the roux and adds richness without extra saltiness.
- All-purpose flour: You need this to thicken the milk into a creamy béchamel sauce.
- Milk: Whole milk provides the richest texture, but 2% works well if you prefer it lighter.
- Cheese: I use a mix of provolone and gruyere for superior melting and sharp flavor.
- Salt and pepper: Simple seasoning is all you need to let the vegetable flavors shine.
Step-by-Step Brussels Sprouts Gratin Instructions
Let’s get cooking!
- Start by preheating your oven to 375 degrees F so it is ready when you finish the sauce. Lightly grease a baking dish, approximately 3 quarts in size, with a little butter or cooking spray to ensure nothing sticks to the sides.
- Fill a large pot with water and bring it to a rolling boil over high heat. Add the prepared sprouts and cook them until they are just tender, which usually takes between 6 to 8 minutes depending on their size. Drain the water completely and gently pat the sprouts dry with a clean kitchen towel before setting them aside.
- Place a large saucepan over medium heat and add the butter, allowing it to melt completely without browning. Toss in the minced garlic and sauté it for about 2 minutes until it becomes fragrant and soft.
- Whisk the flour into the butter and garlic mixture, cooking it for one additional minute to remove the raw flour taste. While whisking constantly to prevent lumps, slowly pour in the milk and continue cooking for 5 to 7 minutes until the sauce thickens significantly and coats the back of a spoon.
- Remove the saucepan from the heat source immediately to prevent scorching. Stir in 1 1/2 cups of your grated cheese blend along with salt and pepper, mixing until the cheese is fully melted and the sauce is smooth.
- Add the cooked Brussels Sprouts Gratin vegetables into the cheese sauce and toss gently until they are evenly coated. Pour the entire mixture into your prepared baking dish, top with the remaining 1/2 cup of cheese, and bake for 25 minutes until the top is golden and bubbling.
My Best Tips for Perfect Brussels Sprouts Gratin
Thoroughly drying the boiled sprouts is crucial to prevent the sauce from becoming watery during baking. I pat them down with a clean kitchen towel before mixing them into the thick cheese sauce.
Grate your own cheese from a block rather than buying pre-shredded bags for the smoothest melt. Pre-shredded varieties often contain anti-caking agents that can make your Brussels Sprouts Gratin grainy.
If the top starts browning too quickly before the center is bubbling, tent the dish loosely with foil. This ensures the vegetables are hot throughout without scorching that beautiful cheesy crust.
How to Serve This Brussels Sprouts Gratin
This rich side dish pairs wonderfully with lean proteins like roasted turkey or grilled flank steak. The creamy sauce balances out the acidity of a crisp green salad served on the side.
I often bring this Brussels Sprouts Gratin to potlucks because it holds heat remarkably well in the baking dish. It also reheats easily for lunch the next day without losing its creamy texture.
Find more cozy meal inspiration and vegetable sides by following me on Pinterest.
Print
Cheesy Brussels Sprouts Gratin
- Total Time: 40 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich and creamy Brussels Sprouts Gratin featuring tender sprouts baked in a homemade cheese sauce with a golden crust.
Ingredients
- 2 tablespoons unsalted butter
- 2 cups milk
- 1/4 cup all-purpose flour
- 3 cloves garlic, minced
- 2 cups cheese (provolone and gruyere mix), grated and divided
- 3 pounds Brussels sprouts, trimmed and halved
- Salt and pepper to taste
Instructions
- Preheat your oven to 375 degrees F and lightly grease a 3-quart baking dish with butter or spray.
- Bring a large pot of water to a boil, add the Brussels sprouts, and cook for 6-8 minutes until tender. Drain well and pat dry with a towel.
- Melt the butter in a large saucepan over medium heat, then add the minced garlic and sauté for 2 minutes.
- Whisk in the flour and cook for 1 minute, then slowly whisk in the milk. Cook for 5-7 minutes, stirring constantly, until thickened.
- Remove from heat and stir in 1 1/2 cups of the cheese, seasoning with salt and pepper to taste.
- Fold the Brussels sprouts into the cheese sauce until coated, then transfer to the baking dish.
- Top with the remaining 1/2 cup of cheese and bake for 25 minutes until bubbly and golden brown.
Notes
Ensure the sprouts are very dry before adding to the sauce to prevent a watery gratin.
- Prep Time: 12 min
- Cooling Time: 5 min
- Cook Time: 28 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 55mg
Keywords: Brussels Sprouts Gratin, cheesy vegetable side, baked brussels sprouts, holiday side dish