Cheesy Brussels Sprouts Gratin – Golden, Cheesy & So Comforting
Cheesy Brussels Sprouts Gratin — Golden, Cheesy & So Comforting
This gratin turns humble Brussels sprouts into a silky, cheesy, golden-topped side that feels like a warm kitchen hug. Roast the sprouts first for caramelized edges, then tuck them into a creamy Dijon-scented cheese sauce and bake until bubbling and bronzed. If you love a vegetable dish that can steal the show, this one delivers both comfort and impressive flavor—pair it with roast chicken or serve it solo for a cozy weeknight treat. For a crisp alternative, check out this crispy air-fryer Brussels sprouts recipe that complements the gratin’s creaminess.
Why make this recipe
- Roasted sprouts add depth: caramelization balances the creamy sauce.
- A rich, cheesy béchamel gives the dish a restaurant-quality finish.
- Easy to scale up for company yet simple enough for a weeknight.
A perfect blend of texture and comfort — the gratin takes a common vegetable to the next level with straightforward techniques and reliably delicious results.
Step-by-Step Guide to Making Cheesy Brussels Sprouts Gratin
What makes this gratin so satisfying is the contrast between the slightly crisp, caramelized sprouts and the lush, cheesy sauce. Below is a practical, step-by-step approach that explains not just what to do but why each step matters so your final dish comes out beautifully every time.
Ingredients
- 1 ½ lbs Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded Gruyère
- ¼ cup grated Parmesan
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
- 2 tbsp Parmesan (for the topping)
- 1 tbsp chopped parsley (optional)
Directions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 15–18 minutes or until golden.
- In a saucepan, melt butter, whisk in flour, and cook 1–2 minutes.
- Slowly whisk in milk until smooth and thickened.
- Stir in Dijon, garlic powder, salt, and pepper.
- Remove from heat; add cheeses until melted.
- Stir Brussels sprouts into cheese sauce and pour into baking dish.
- Combine panko, butter, and Parmesan; sprinkle on top.
- Bake 20–25 minutes until golden and bubbling.
- Optional: Broil for 1–2 minutes for extra crispness. Garnish with parsley.
Practical notes on these steps
- Trimming and halving: Removing the tough stem ends and halving the sprouts increases surface area for browning and lets the interior finish cooking in the creamy sauce. Aim for uniform sizes so everything cooks evenly.
- Roasting first: This step concentrates flavor and gives edges a roasted nuttiness that you don’t get from steaming or boiling. Keep an eye near the end so they’re golden, not burnt.
- Making a smooth béchamel: Whisk constantly when adding milk to the roux (butter + flour) to prevent lumps. Heat slowly; thickened béchamel should coat the back of a spoon.
- Cheese choices: Cheddar gives sharpness, Gruyère adds nuttiness and meltability, and Parmesan brings savory depth. You can shift proportions based on what you like, but a mix of meltable cheese plus a sharper, salty one is the key.
- Crispy topping: Panko crumbs mixed with butter and Parmesan form a golden crust that contrasts with the creamy interior. Broiling briefly at the end amps that crispness—watch closely to avoid burning.
Timing and workflow
- Prep time (trim and halve sprouts, grating cheese): 15–20 minutes.
- Roast: 15–18 minutes.
- Make sauce: 10 minutes.
- Bake gratin: 20–25 minutes (plus optional broil 1–2 minutes).
Total active time: about 45–55 minutes. Much of the work is simple and parallel (while sprouts roast, make the sauce and prep topping), so the dish comes together efficiently.
Best Way to Store Cheesy Brussels Sprouts Gratin
- Refrigerator: Store leftovers in an airtight container for up to 3–4 days at 40°F (4°C) or below.
- Freezer: Freeze in a freezer-safe container for 1–2 months at 0°F (-18°C). For best texture, freeze before baking (assemble, cover tightly) and bake from frozen with added time.
- Reheating: Reheat individual portions in a 350°F (175°C) oven for 15–20 minutes until heated through; cover with foil initially to prevent excessive browning, then uncover to crisp the top.
How to Present Cheesy Brussels Sprouts Gratin
- Family-style: Bring the bubbling gratin straight to the table in its casserole dish for a rustic, comforting presentation. Sprinkle chopped parsley or a little extra Parmesan just before serving.
- As a side: Spoon generous portions beside roasted turkey, baked ham, or a lemon-herb roast chicken to balance rich proteins with green veg.
- Lightened pairing: Serve with a bright green salad and vinaigrette to cut through the richness, or with roasted root vegetables for a hearty holiday plate.
Tips to make Cheesy Brussels Sprouts Gratin (Q&A style)
Q: How do I keep the gratin from becoming soggy?
A: Roast the sprouts first to remove excess moisture and develop a caramelized exterior. Also, ensure your béchamel isn’t too thin — it should be thick enough to cling to the sprouts and not pool excessively.
Q: Can I use lower-fat milk?
A: You can, but whole milk gives the creamiest, richest texture. If using 2% or skim, consider adding a tablespoon of cream cheese or a splash of cream for body, or reduce the milk slightly to avoid a thinner sauce.
Q: What cheeses melt best?
A: Cheddar and Gruyère melt well together; fontina and Monterey Jack are also excellent choices. Reserve some Parmesan for flavor in the sauce or topping but rely on softer, melty cheeses for the body.
Q: How to get a perfectly brown top without drying it out?
A: Use the panko-Parmesan topping for an even brown. If the top browns too quickly, tent foil loosely and finish uncovered for the last few minutes. Optionally broil 1–2 minutes at the end while watching carefully.
Variations (1–2)
- Swap the Gruyère: If Gruyère is unavailable, use fontina or smoked mozzarella for a different melty character. (Paragraph) Fontina lends an earthy smoothness, while smoked mozzarella adds a subtle smoky tone that pairs beautifully with roasted sprouts.
- Add pancetta or bacon: For a non-vegetarian twist, fry 4–6 slices of chopped bacon or pancetta until crisp, crumble, and fold into the sauce along with the sprouts. (Bullet) This adds savory saltiness and extra texture.
Additional technique and flavor ideas
- Lemon brightness: Zest a little lemon into the sauce or squeeze a few drops over the finished gratin to lift the richness.
- Nuts for crunch: Toasted sliced almonds or chopped hazelnuts sprinkled on at the end add a pleasing crunch and nutty flavor.
- Herb accents: Thyme or a pinch of nutmeg in the sauce complements the potatoes; add fresh thyme leaves during the last minute of sauce cooking for subtle herbal notes.
Frequently Asked Questions
Q: Can I assemble the gratin ahead of time?
A: Yes — assemble up to a day ahead, cover tightly, and refrigerate. Bake as directed, adding a few extra minutes if cold from the fridge. If you assemble and freeze, bake from frozen, increasing baking time by 15–25 minutes and covering with foil for the first part of baking.
Q: Is this recipe freezer-friendly?
A: Yes. Freeze either unbaked (assembled in a freezer-safe dish) for best texture, or freeze baked leftovers. Thaw overnight in the refrigerator before baking or reheating.
Q: Can I make this gluten-free?
A: Substitute gluten-free all-purpose flour for the roux and use gluten-free panko, or replace the roux with a cornstarch slurry (mix 1–1½ tbsp cornstarch with cold milk before adding to the warm milk, stirring until thickened).
Q: How do I keep the cheese sauce from separating?
A: Low, gentle heat and adding cheese off the heat usually prevents separation. Avoid overcooking the sauce once the cheese is added; stir until smooth, then remove from heat and fold in the sprouts.
Q: What’s a good vegetarian modification?
A: This recipe is vegetarian as written if you use vegetarian rennet cheese. Add sautéed mushrooms or caramelized onions for extra umami rather than bacon.
Serving ideas and pairings
- Holiday table: This gratin works wonderfully alongside roast turkey or glazed ham and stands up well to bold, festive flavors.
- Weeknight comfort: Serve with a simple roasted lemon-garlic chicken and steamed green beans for a balanced, comforting dinner.
- Wine pairing: Choose a medium-bodied white like Chardonnay (with moderate oak) or a light red such as Pinot Noir — both complement the cheese and roasted flavors without overpowering them.
Make-ahead and prep shortcuts
- Trim sprouts ahead: You can trim and halve the sprouts a day in advance and store them in a sealed container in the fridge. Dry them well before roasting.
- Pre-shred cheeses: Shred cheese at home rather than buying pre-shredded for better melt and texture (pre-shredded often includes anti-caking agents that affect melting).
- Use store-bought béchamel: In a hurry, a good-quality jarred white sauce will work; adjust seasoning and stir in mustard and garlic powder to boost flavor.
A few troubleshooting pointers
- Bitter sprouts: If sprouts taste bitter after roasting, it may be from overcooking; trim any brown, burnt bits and balance with a squeeze of lemon or a touch more Dijon in the sauce.
- Lumpy sauce: If your béchamel develops lumps, pass it through a fine-mesh sieve or use an immersion blender to smooth it out before adding cheese.
- Sauce too thin: Simmer a bit longer to reduce and thicken before adding cheese; you can also stir in an extra handful of cheese off the heat to help thicken.
Final presentation tips
- Garnish last-minute: Add parsley or lemon zest just before serving to keep the herbs bright.
- Individual gratins: For special occasions, portion into ramekins and bake individually for elegant plating and crisp edges for every serving.
Conclusion
This Cheesy Brussels Sprouts Gratin is a reliable, comforting dish that elevates a simple winter vegetable into something decadent and crowd-pleasing. For another creamy gratin idea that pairs leeks and sprouts in a decadent way, see STT 10: Creamy Cheesy Leek and Sprout Gratin & Parisian Hot …. If you want a different take or inspiration from another home cook’s version, check out this rendition of Cheesy Brussels Sprouts Gratin – Cooking For My Soul.
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Cheesy Brussels Sprouts Gratin
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A silky, cheesy, golden-topped side that transforms Brussels sprouts into a comforting dish with caramelized edges and a creamy sauce.
Ingredients
- 1 ½ lbs Brussels sprouts, trimmed and halved
- 1 tbsp olive oil
- Salt and pepper, to taste
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk
- 1 tsp Dijon mustard
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese
- ½ cup shredded Gruyère
- ¼ cup grated Parmesan
- ½ cup panko breadcrumbs
- 1 tbsp melted butter
- 2 tbsp Parmesan (for the topping)
- 1 tbsp chopped parsley (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper. Roast for 15–18 minutes or until golden.
- In a saucepan, melt butter, whisk in flour, and cook for 1–2 minutes.
- Slowly whisk in milk until smooth and thickened.
- Stir in Dijon, garlic powder, salt, and pepper.
- Remove from heat; add cheeses until melted.
- Stir Brussels sprouts into cheese sauce and pour into baking dish.
- Combine panko, melted butter, and Parmesan; sprinkle on top.
- Bake for 20–25 minutes until golden and bubbling.
- Optional: Broil for 1–2 minutes for extra crispness. Garnish with parsley.
Notes
For a non-vegetarian twist, consider adding fried pancetta or bacon for additional flavor.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Brussels Sprouts, Gratin, Cheesy, Comfort Food, Side Dish
