Easy Brussels Sprouts Gratin Recipe

I’m about to drop a Brussels sprouts bomb on you that will change your life. Seriously. This isn’t your grandma’s boiled-to-death sprouts. This is an Easy Brussels Sprouts Gratin Recipe that even sprout-haters will devour. We’re talking creamy, cheesy, golden-brown perfection.

My husband, bless his heart, used to make the face whenever Brussels sprouts dared to appear on his plate. Then I whipped up this gratin. Now? He practically inhales it. Last Thanksgiving, there was almost a brawl over the last serving. I’m not even kidding. Even my picky little one begs for seconds. It’s that good. Trust me on this one.

Why You’ll Love This Easy Brussels Sprouts Gratin Recipe

• Because even if you think you hate Brussels sprouts, you’re probably wrong.
• It’s ridiculously easy – like, “I can make this after a glass of wine” easy.
• Cheese. Need I say more?
• It’s fancy enough for company, but comfy enough for a weeknight.
• Your kids might actually eat their vegetables. (Okay, maybe not, but it’s worth a shot!)

How to Make It

Alright, so first things first, grab your Brussels sprouts. I usually just buy a big bag of them already trimmed, because ain’t nobody got time to trim a million tiny sprouts. Give ’em a good rinse and then slice them in half, or even quarters if they’re huge.

Now, we need to cook these bad boys. I like to steam them because it’s easy and doesn’t make them all soggy. But hey, if you wanna roast them or even boil them (I won’t judge… much), go for it. Just don’t overcook them! We want them tender-crisp.

While the sprouts are steaming, let’s make the cheesy sauce of our dreams. Melt some butter in a pan – real butter, please, none of that fake stuff – and then whisk in some flour. Cook that for a minute or two to get rid of the floury taste. Now slowly pour in some milk (or cream if you’re feeling extra fancy) while whisking like a maniac to avoid lumps. Nobody wants a lumpy sauce!

Once the sauce is smooth and thickened, stir in some shredded cheese. I like Gruyere because it’s nutty and delicious, but cheddar, mozzarella, or even a mix of cheeses will work. Season with salt, pepper, and a pinch of nutmeg if you’re feeling fancy.

Now, dump the cooked Brussels sprouts into a greased baking dish. Pour the cheesy sauce all over them and spread it around evenly. Top with some more shredded cheese (because why not?) and then sprinkle with breadcrumbs if you want a little crunch.

Bake in a preheated oven until bubbly and golden brown. Let it cool for a few minutes before serving, because molten cheese is no joke. And that’s it! You just made an Easy Brussels Sprouts Gratin that’s guaranteed to impress.

Ingredient Notes

• Brussels Sprouts: Obviously, the star of the show! Fresh is best, but frozen will work in a pinch. Just make sure to thaw them completely and squeeze out any excess water. Trust me on this.
• Butter: Real butter, people! It adds so much flavor. I’ve tried using margarine before and it just wasn’t the same. Lesson learned.
• Flour: All-purpose flour is fine. This helps thicken the sauce. If you’re gluten-free, use a gluten-free blend, but I haven’t tried it myself so I can’t guarantee the results.
• Milk: Whole milk is best for a rich and creamy sauce, but 2% will also work. I wouldn’t recommend skim milk, though – it might make the sauce too thin.
• Cheese: Gruyere is my go-to, but cheddar, mozzarella, or a mix of cheeses will also work. Just use whatever you have on hand! I once used pepper jack because that’s all I had and it gave it a KICK.
• Breadcrumbs: Optional, but they add a nice crunch. I usually just use plain breadcrumbs, but you could use panko breadcrumbs for extra crispiness. Or skip ’em if you hate ’em!

Recipe Steps:

1. Preheat oven to specified temperature.
2. Prepare Brussels sprouts by trimming and halving them.
3. Steam the sprouts until tender-crisp.
4. Melt butter in a saucepan, then whisk in flour to create a roux.
5. Slowly add milk, whisking constantly to prevent lumps.
6. Stir in shredded cheese until melted and smooth. Season with salt, pepper, and nutmeg.
7. Transfer cooked Brussels sprouts to a greased baking dish.
8. Pour cheese sauce over the sprouts, ensuring they are evenly coated.
9. Top with additional cheese and breadcrumbs, if desired.
10. Bake in the preheated oven until golden brown and bubbly.
11. Let cool slightly before serving.

What to Serve It With

This Brussels sprouts gratin is the perfect side dish for just about anything. It goes great with roasted chicken, pork chops, steak, or even fish. I also love to serve it as part of a vegetarian meal with a hearty salad and some crusty bread.

Tips & Mistakes

• Don’t overcook the Brussels sprouts! They should be tender-crisp, not mushy.
• Whisk the milk into the roux slowly and constantly to avoid lumps.
• Use freshly grated cheese for the best flavor.
• If the sauce is too thick, add a little more milk. If it’s too thin, simmer it for a few more minutes to thicken it up.
• Don’t be afraid to experiment with different cheeses and seasonings!

Storage Tips

Leftovers? What leftovers? Just kidding (sort of). If you happen to have any gratin leftover, store it in an airtight container in the fridge for up to 3 days. It’s actually pretty good cold, straight from the fridge. I may or may not have eaten it for breakfast once. Don’t judge me. You can also reheat it in the oven or microwave, but it might not be quite as creamy as it was the first time.

Variations and Substitutions

• No Gruyere? Use cheddar, mozzarella, or any other cheese you like.
• Gluten-free? Use a gluten-free flour blend for the sauce and gluten-free breadcrumbs for the topping.
• Want to add some protein? Toss in some cooked bacon or ham.
• Don’t have milk? Use cream for an even richer sauce.
• Out of breadcrumbs? Skip ’em! It’ll still be delicious. I’ve also crushed potato chips in a Ziploc bag to create a topping and it’s a game changer.

Frequently Asked Questions

Easy Brussels Sprouts Gratin Recipe

This Easy Brussels Sprouts Gratin Recipe is a creamy, cheesy side dish that's perfect for any occasion. Tender Brussels sprouts are baked to perfection in a rich, creamy cheese sauce, making it a family favorite!

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 pounds Brussels sprouts trimmed and halved
• ▢ 1 cup heavy cream
• ▢ 1.5 cups shredded Gruyère cheese divided
• ▢ 2 tablespoons unsalted butter
• ▢ 1 clove garlic minced
• ▢ 0.25 teaspoon sea salt
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 cup breadcrumbs optional, for topping

Instructions

Preparation Steps

• Preheat your oven to 375°F (190°C). Grease a baking dish with butter.
• In a saucepan, melt the butter over medium heat. Add garlic and sauté for 1 minute.
• Add heavy cream, salt, and pepper to the saucepan and bring to a simmer. Remove from heat and stir in 1 cup of the Gruyère cheese.
• Place the Brussels sprouts in the baking dish and pour the cream mixture over the top. Stir to coat evenly.
• Sprinkle with remaining Gruyère cheese and breadcrumbs, if using.
• Bake for 30 minutes, until bubbly and golden brown. Let cool for a few minutes before serving.

Notes

This gratin can be made ahead of time and baked just before serving. For a lighter version, substitute half-and-half for the heavy cream.