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.
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.
It almost seems silly to say how much this little online space means to me. I never in a million years would have imagined what this has turned into. This job has so many up days and so many down days. There are the days where people complain and belittle and are just flat out mean. There are days that you doubt yourself and compare yourself to everyone else out there, thinking that your aren’t good enough.
But then there are those days when you get a single comment from a reader. Someone who has made one of your recipes, and came back to rave about it and tell you how much they loved it. Those days are the days that make all of the hard days disappear. That make me remember just why I do this, and why I love it so much. I love that I can share something that I am passionate about and that I truly love with such a wide audience. And I’m so grateful that you all come back not only to read, but especially to make the recipes.
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.
LOOKING FOR MORE FREE RECIPES?
Subscribe to my free recipe newsletter to get new family friendly recipes in your inbox each week! Find me sharing more family-friendly inspiration on Pinterest, Facebook, and Instagram.
Brussels Sprouts Gratin
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.
Karen says
Just made this dish with dinner…..Delicious!!! Made a couple changes though. Used Whole wheat flour and decreased the Parmesan and added some sharp cheddar. I also added crushed ritz crackers (garlic butter flavor) instead of panko. Both of my family members who don’t like brussels sprouts really liked this dish 🙂 Definitely making this again.
Deborah says
I’m so happy it converted those who don’t like brussels sprouts!!
Sue/the view from great island says
If I had my way, I’d just eat side dishes for Thanksgiving, and these all look wonderful Deborah!
Kalyn says
This looks delicious! Love anything that has veggies + cheese. I’m experimenting with a recipe for Brussels Sprouts Gratin today (no flour or butter though, sigh.)