Cheesy Brussels Sprouts Gratin – Golden, Cheesy & So Comforting

There’s something magical about taking a humble vegetable and turning it into a dish that steals the spotlight. That’s exactly what happens with this Cheesy Brussels Sprouts Gratin — a creamy, golden, bubbling side dish that transforms ordinary Brussels sprouts into something utterly irresistible. Imagine tender sprouts baked in a silky cheese sauce, topped with a crisp, buttery crust that crackles when you dip your spoon in. It’s pure comfort in a casserole dish and once you’ve tasted it, you’ll never look at Brussels sprouts the same way again.

What Is Cheesy Brussels Sprouts Gratin

A gratin is a French-inspired dish that’s all about that crispy, baked topping usually breadcrumbs, cheese, or both that turns beautifully golden in the oven. This version pairs that beloved cheesy crust with Brussels sprouts, which are lightly roasted or blanched first, then smothered in a luscious, creamy cheese sauce before baking to bubbly perfection.

Think of it as a sophisticated twist on mac and cheese but greener, creamier, and packed with flavor. It’s the perfect side for holiday dinners, Sunday roasts, or any meal where you want to impress without fuss.

Why You’ll Fall in Love with This Recipe

Once you make this gratin, it’ll become your go-to for any cozy dinner or festive spread. Here’s why it’s so special:

• Transforms Brussels sprouts: Even sprout skeptics will come back for seconds.
• Ultra-creamy sauce: A blend of sharp cheddar and nutty Gruyère melts into a velvety base that clings to every leaf.
• Golden perfection: The crisp topping gives you that irresistible crunch with every bite.
• Simple yet elegant: Easy enough for weeknights, impressive enough for dinner parties.
• Make-ahead friendly: Assemble it ahead of time and bake when ready ideal for busy hosts.

this Recipe

How Does It Taste?

In one word: heavenly.

The Brussels sprouts are tender but not mushy, soaking up a creamy sauce that’s rich yet balanced by a touch of Dijon mustard. The cheese blend adds depth — Gruyère brings nuttiness, Parmesan adds sharpness, and cheddar melts into silky comfort. The baked topping? Buttery, crisp, and golden — the perfect contrast to the creamy interior.

Even those who “don’t like Brussels sprouts” will fall in love with this dish.

Health & Ingredient Benefits

Don’t let the indulgent cheese fool you — this gratin packs some nutritional power too:

• Brussels Sprouts: High in vitamin C, fiber, and antioxidants that support immunity and gut health.
• Cheese: Provides calcium and protein for strong bones and muscle repair.
• Garlic & Shallots: Add flavor while offering anti-inflammatory properties.
• Milk or cream: Offers richness and essential nutrients when enjoyed in moderation.

Ingredients You’ll Need

For the Brussels Sprouts:

• 1 ½ lbs Brussels sprouts, trimmed and halved
• 1 tbsp olive oil
• Salt and pepper, to taste

For the Cheese Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 ½ cups whole milk (or half-and-half for extra richness)
• 1 tsp Dijon mustard
• ½ tsp garlic powder (or 1 fresh garlic clove, minced)
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded sharp cheddar cheese
• ½ cup shredded Gruyère cheese
• ¼ cup grated Parmesan cheese

For the Topping:

• ½ cup panko breadcrumbs
• 1 tbsp melted butter
• 2 tbsp grated Parmesan
• 1 tbsp chopped parsley (optional, for garnish)

Tools You’ll Need

• Large pot or saucepan
• Skillet
• Whisk
• Mixing bowl
• 9×9-inch baking dish or small casserole dish
• Oven and broiler

Optional Substitutions & Additions

• Cheese: Swap Gruyère for Swiss, or use Monterey Jack for extra creaminess.
• Milk: Substitute with plant-based milk and vegan butter for a dairy-free option.
• Breadcrumbs: Crushed crackers or almond meal also work beautifully.
• Add-ins: Crumbled bacon, caramelized onions, or sautéed mushrooms for extra flavor.
• Spice it up: A pinch of red pepper flakes or smoked paprika adds a subtle kick.

How to Make

1. Prep the Brussels Sprouts:
   Preheat oven to 400°F (200°C). Toss the halved Brussels sprouts with olive oil, salt, and pepper. Roast on a baking sheet for 15–18 minutes until tender and slightly golden. (Alternatively, blanch in boiling water for 3–4 minutes, then drain and pat dry.)
2. Make the Cheese Sauce:
   In a saucepan, melt butter over medium heat. Add flour and whisk for 1–2 minutes until lightly golden and bubbly. Gradually add milk while whisking continuously until smooth and thickened. Stir in Dijon mustard, garlic powder, salt, and pepper.
3. Add the Cheese:
   Remove from heat and stir in cheddar, Gruyère, and Parmesan until melted and silky.
4. Combine:
   Add the roasted (or blanched) Brussels sprouts to the cheese sauce and stir gently to coat.
5. Assemble the Gratin:
   Pour the mixture into a greased baking dish. In a small bowl, mix panko, melted butter, and Parmesan. Sprinkle evenly on top.
6. Bake:
   Bake uncovered for 20–25 minutes, or until the top is golden brown and bubbling.
7. Broil (Optional):
   For extra crispiness, broil for 1–2 minutes — watch closely so it doesn’t burn.
8. Serve:
   Sprinkle with parsley and serve hot as a side or a cozy vegetarian main.

What to Serve With

This gratin pairs perfectly with a variety of dishes:

• Roast chicken or turkey
• Honey-glazed ham
• Garlic mashed potatoes
• Herb-crusted salmon
• A crisp green salad or roasted root vegetables

It’s an especially great side for holiday feasts, as its richness complements other savory favorites beautifully.

Tips for Success

• Roast, don’t boil: Roasting enhances the flavor and avoids watery sprouts.
• Use freshly grated cheese: Pre-shredded varieties often contain anti-caking agents that prevent smooth melting.
• Don’t skip the mustard: It enhances the cheese flavor without tasting “mustardy.”
• Broil for perfection: The golden top is key — just a minute under the broiler makes all the difference.

Common Mistakes to Avoid

• Overcooking the sprouts: They should be fork-tender, not mushy.
• Lumpy sauce: Add the milk slowly and whisk continuously to ensure a velvety texture.
• Too much salt: Cheese is already salty — taste before adding more.
• Burning the top: Keep a close eye during the last few minutes.

Why It’s Perfect for Fall & Winter

When the temperatures drop, this dish feels like edible warmth. It’s hearty without being heavy and turns a simple vegetable into something luxurious. It’s also a perfect bridge between indulgence and nutrition — cozy comfort food that just happens to be full of vitamins and fiber.

How to Store & Reheat

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm in the oven at 350°F for 10–15 minutes, or microwave individual portions for 1 minute.
• Freeze: Assemble (but don’t bake), wrap tightly, and freeze up to 2 months. Thaw overnight and bake as directed.

Frequently Asked Questions

Can I make it ahead?
Yes! Assemble the gratin (without baking), cover, and refrigerate up to 24 hours in advance. Bake just before serving.

Can I use frozen Brussels sprouts?
Yes, but thaw and pat them dry to remove excess moisture before using.

Can I make it gluten-free?
Absolutely — use a gluten-free flour blend for the roux and gluten-free breadcrumbs for the topping.

What cheeses work best?
Sharp cheddar, Gruyère, and Parmesan are classic, but feel free to experiment with fontina or Havarti for a creamier version.

Nutritional Info (approximate per serving)

Calories: 265
Fat: 18g
Carbohydrates: 12g
Protein: 11g
Fiber: 4g
Sugar: 4g

Conclusion

This Cheesy Brussels Sprouts Gratin is comfort food at its finest rich, creamy, and bubbling with flavor. It takes one of the most underrated vegetables and transforms it into a star-worthy side dish that’s equally welcome at weeknight dinners or elegant holiday tables. Every spoonful delivers warmth, texture, and that irresistible combination of crispy top and creamy center.

Whether you serve it alongside a roast or savor it all on its own, this is the kind of dish that turns even the biggest sprout skeptics into believers.

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October 10, 2025 by Melissa