Brussels Sprouts Gratin

This Brussels Sprouts Gratin has Brussels sprouts that are covered in a creamy cheese sauce, then topped with crispy breadcrumbs. This Brussels sprouts recipe is decadent enough for a holiday.

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Love Brussels sprouts? You can also try these Roasted Brussels Sprouts!

It is the season for giving thanks, and I have so much thanks to give.

Please forgive me if I get a little sappy today. But I am feeling very grateful, and feel like I really need to express my gratitude. For all of you.

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So thank you. Whether you are a first time visitor or someone that comes back time and time again, I am thankful for you all.

Brussels Sprouts Gratin

I love Brussels sprouts. I wasn’t familiar with them as a child, but my husband introduced them to me shortly after we were married, and I have never turned back. But I had never had a Brussels sprouts gratin before, and I was intrigued.

This Brussels sprouts recipe is definitely on the decadent side and is perfect for a holiday. I know that Brussels sprouts may not be a typical Thanksgiving recipe, but after trying these, I decided that they need to be! Fresh Brussels sprouts are covered with a creamy, cheesy sauce. Then a layer of crispy breadcrumbs goes on top. I really think that this Brussels sprouts recipe would turn everyone into a Brussels sprouts lover!

How to Make This Brussels Sprouts Gratin

• You’ll start by boiling the Brussels sprouts to get them tender. They just take a few minutes in boiling water, then you want to transfer them to ice water to stop the cooking. You want them soft, not mushy.
• Next, make the cheese sauce. Melt some butter in a skillet, then add in flour. Once the flour has cooked for a couple minutes, slowly whisk in some milk. I just use 2%, because that is what we keep on hand at home. Cook this until the mixture is thickened.
• Once thickened, season to taste with salt, pepper, and a little bit of freshly grated nutmeg. Stir in some grated Parmesan cheese.
• Place the cooked Brussels sprouts in a baking dish and top with the cheese sauce. Sprinkle the top with Panko breadcrumbs. Add a bit of cubed butter and bake for 20 minutes.
• Finish it off under the broiler for a couple minutes to toast the breadcrumbs.

More Holiday Side Dish Recipes

• This Scalloped Corn and Broccoli may not be traditional, as well, but it’s always a hit! Or try this Creamed Corn for a more traditional corn side dish.
• If you want traditional, this BEST Sweet Potato Casserole really is the best!!
• This Apple, Cranberry and Sausage Dressing has been a favorite for years.
• If you love a good gratin, try this Cheddar Cauliflower Gratin.
• These Blue Cheese and Walnut Mashed Potatoes are bold and flavorful and a personal favorite.

Tools Used to Make this Brussels sprouts gratin

This recipe calls for a 2 quart baking dish. I like to use a rectangle dish versus a square dish.

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Brussels Sprouts Gratin

5 from 2 votes

Author: Deborah Harroun

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Course: Side Dish

Cuisine: French

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This Brussels Sprouts Gratin has Brussels sprouts that are covered in a creamy cheese sauce, then topped with crispy breadcrumbs. This Brussels sprouts recipe is decadent enough for a holiday.

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Ingredients

• ▢ 1 1/2 lbs Brussels sprouts cleaned
• ▢ 3 tablespoons butter divided
• ▢ 2 tablespoons flour
• ▢ 1 1/4 cups milk
• ▢ salt and pepper
• ▢ freshly grated nutmeg
• ▢ 1 cup freshly grated Parmesan cheese
• ▢ 1/2 cup Panko breadcrumbs

Instructions

• Bring a large pot of water to a boil. Prepare a bowl of ice water. Add the Brussels sprouts and boil until they start to get tender, 5-7 minutes. Drain and place the sprouts in the ice water to stop the cooking. Once cooled, drain and dry the sprouts. Cut the sprouts in half through the root, or into quarters if they are especially large.
• Preheat the oven to 350F.
• Put 2 tablespoons of butter in a skillet and melt over medium heat. Whisk in the flour and cook for a couple minutes. Slowly add the milk, whisking to avoid any lumps. Cook until thickened. Season to taste with salt, pepper and freshly grated nutmeg. Add the Parmesan cheese and stir until melted.
• Place the Brussels sprouts in a 2-quart baking dish. Pour the sauce evenly over the sprouts. Sprinkle the breadcrumbs over the top. Cut the remaining 1 tablespoon of butter into small pieces and sprinkle over the top of the breadcrumbs.
• Bake in the preheated oven until the sauce is hot and bubbly, about 20 minutes. Turn on the broiler and broil until the breadcrumbs are toasted, 1-2 minutes. Serve.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts.

Nutrition Information

Serving: 1serving, Calories: 428kcal (21%), Carbohydrates: 20g (7%), Protein: 32g (64%), Fat: 25g (38%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 8g, Cholesterol: 67mg (22%), Sodium: 1242mg (54%), Fiber: 4g (17%), Sugar: 5g (6%)

Keywords: brussels sprouts, holiday side dish