This Brussels sprouts gratin is a savory delight, combining thinly sliced tender-crisp Brussels sprouts with a creamy sauce. A sprinkling of cheese and a breadcrumb topping finish it off nicely, creating a luxurious, comforting side dish.
Served with meatloaf, roasted chicken, or steak and mushrooms, these creamy Brussels sprouts might surprise you by being the most popular thing on the table.
Brussels Sprouts au Grain
Brussels sprouts with cream sauce are a lovely balance of earthy, creamy, and cheesy notes—a tantalizing pairing of indulgence and wholesome goodness in a single gratifying serving.
As evidenced by the very popular cauliflower, green bean, and broccoli gratins, this simple cream sauce has a near-magical ability to elevate vegetables to new heights. Want to mix things up? Add some cayenne to the sauce for a hint of heat.
Or add a bit more milk and a handful of shredded cheddar cheese to make a cheesy hot sauce for your favorite vegetables.
Brussel Sprouts Gratin Recipe
You’ll need the following ingredients to make this recipe:
- butter
- bread crumbs
- all-purpose flour
- milk
- salt and pepper
- garlic and onion powder
- fresh or dried thyme
- Brussels sprouts
- sharp cheddar cheese
- fresh Italian parsley
Brussels Sprouts Gratin
Preheat the oven to 400°F. Grease a 1.5-2 quart baking dish (9-10 inch square pan will work nicely) with butter or cooking spray.
In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
Melt 2 tablespoons of the butter (in the same skillet used for the breadcrumbs) over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute.
Add the milk, salt, garlic powder, onion powder, and pepper and bring to a boil while whisking constantly. Lower the heat and simmer, stirring frequently until thickened, about 10 minutes.
Remove from the heat and stir in the thyme. Taste and adjust salt as needed.
Cheesy Brussel Sprouts
While the sauce is simmering, trim and thinly slice the Brussels sprouts. Place the sprouts in the greased baking dish, sprinkle with half of the cheese, and pour sauce over the cheese.
Top with the remaining cheese and sprinkle with the toasted bread crumbs. Bake until lightly browned and bubbly, about 24-28 minutes.
Remove from the oven and stir gently to make sure everything is coated in the sauce. Return to the oven for about 10 minutes.
Sprinkle with parsley and serve warm. Leftovers will keep nicely in an airtight container in the refrigerator for up to 3 days.
Want to transform your Brussels sprouts into a full dinner? Brussels Sprouts with Sausage and Potatoes is an uncomplicated, incredibly flavorful meal. As much as we enjoy each of these ingredients on their own, when combined, the result is greater than the sum of its parts.
Tender pasta and crisp Brussels sprouts are combined with a smoky bacon cream sauce in this irresistible pasta dish. My friend Christi went a little crazy over this one the first time she tasted it. This recipe has become a favorite with her whole family.
Brussels Sprouts Gratin
Ingredients
- 3 tablespoons butter divided
- ⅓ cup plain bread crumbs
- 2 tablespoons all-purpose flour
- 1¼ cups whole milk
- ½ teaspoon kosher salt plus more as needed, adjust to taste
- ½ teaspoon granulated garlic or garlic powder
- ¼ teaspoon granulated onion or onion powder
- ¼ teaspoon freshly ground black pepper
- 1½ teaspoons fresh thyme or ½ teaspoon dried thyme
- 2 pounds Brussels sprouts trimmed and sliced thin
- ⅔ cup freshly grated sharp cheddar cheese about 4 ounces
- 1 tablespoon fresh Italian parsley chopped
Instructions
- Preheat oven to 400°F. Grease a 1.5-2 quart baking dish (9-10 inch square pan will work nicely) with butter or cooking spray.
- In a large skillet, melt 1 tablespoon of butter over medium-high heat. Add the bread crumbs and stir quickly to coat. Saute with stirring frequently for about 2 minutes, until toasted. Remove from the heat, transfer to a plate, and let cool.
- Melt 2 tablespoons of the butter (in the same skillet used for the breadcrumbs) over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Add the milk, salt, garlic powder, onion powder, and pepper. Bring to a boil while whisking constantly.
- Lower the heat and simmer, stirring frequently until thickened, about 10 minutes. Remove from the heat and stir in the thyme. Taste and adjust salt as needed.
- While the sauce is simmering, trim and thinly slice the Brussels sprouts. Place the sprouts in the greased baking dish, sprinkle with half of the cheese, and pour sauce over the cheese. Top with the remaining cheese and sprinkle with the toasted bread crumbs.
- Bake until lightly browned and bubbly, about 24-28 minutes. Remove from the oven and stir gently to make sure everything is coated in the sauce. Return to the oven for about 10 minutes. Sprinkle with parsley and serve warm.
Nutrition
Kathryn Peters says
Can you use frozen sprouts in this recipe?
Mary says
I wouldn’t recommend it, Kathryn. There’ll be a lot more liquid in the pan.