My Brussels Sprouts Gratin transforms this humble vegetable into a creamy, cheesy, show-stopping side dish which is ideal for the festive season. We first blanch the halved sprouts and then cloak them in a rich, creamy cheese sauce, topped with seasoned breadcrumbs which bake up crisp and golden. It is a perfect make-ahead side dish which can be served alongside most protein.
Why You’ll Love This Recipe:
- We use simple ingredients, all of which are readily available, year-round in many countries.
- It is an easily made side dish which can accompany many proteins, such as our Slow Roasted Leg of Lamb or Roast Chicken.
- It can be made ahead of time, which is a great advantage when entertaining.
- The crispy breadcrumb topping perfectly complements the creamy sauce.
- This elegant dish is perfect for a festive season celebration.
- Brussels sprouts are a favourite vegetable in my family, and with the addition of a rich, creamy sauce, we have elevated this delicious vegetable to a special side dish suitable for any special occasion but easy enough for weeknight meals.
Recipe Inspiration: in many homes, it’s just not the same if Brussels Sprouts are not a part of their festive meal. But I do acknowledge that Brussels Sprouts can be divisive, so I was inspired to make a delicious side dish that would be enjoyed by more people; perhaps even convert some! This recipe has been a winner!
Ingredients and Substitutions:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
- Brussels Sprouts – resemble little cabbages, and not surprisingly, they are a member of the same family, the brassica family, along with cauliflower, broccoli and kale. Small Brussels Sprouts are sweeter than larger members of the family which have a more pronounced earthy, slightly bitter flavour.
- Unsalted butter – I have used unsalted butter in the sauce and the topping. As the cheese adds salt, we are better able to control the amount of salt in the dish.
- Plain/all-purpose flour – combined with the butter, this is our roux, a base for the cheesy bechamel sauce we are making. Use gluten-free if necessary.
- Milk – for richness, I have used full fat, but you can use the milk of your choice.
- Cheddar cheese – we use a freshly grated, full-flavoured cheddar cheese. It is important to grate the cheese yourself. Commercial pre-grated cheese may contain anti-clumping agents that don’t melt smoothly and may make your sauce grainy.
- Dijon mustard – adds gentle spice and a savoury element to the sauce.
- Cayenne pepper – we use a small amount of ground cayenne to add gentle spice. Adjust the quantity to suit your taste.
- Sea salt and freshly ground black pepper – for the best result, be sure to properly season your sauce before assembling the dish. It makes a huge difference to the finished product.
Variations:
Brussels sprouts – we have used green Brussels sprouts but they also come in purple, and you could use these if you wish or use a combination of colours. You could use blanched broccoli florets, or if you prefer, make our Cauliflower Cheese Gratin.
Ham – you could add some diced ham to the sauce. It’s a great way to use leftover Christmas ham.
How To Make Brussels Sprouts Gratin:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Prepare the breadcrumb topping:
To make the topping, melt the butter in a medium size saucepan. Add to a medium size bowl along with the breadcrumbs, thyme leaves and grated parmesan. Stir to combine well and set aside.
2 – Par-boil the sprouts:
Prepare the sprouts – trim the base to remove the woody end and remove the rustic outer leaves and discard. Cut the sprouts in half vertically.
Add water to a medium sized saucepan. Bring to a boil and add the sprouts. Simmer for 3-5 minutes, until they are barely fork tender but not cooked through. Drain and set aside.
3 – Prepare the creamy sauce:
For the cheese sauce, in the same saucepan, melt the butter over medium high heat then add the flour and use a whisk to combine. Cook for a minute then add the milk. Whisk frequently until the sauce thickens, begins to simmer, and you have the consistency of pouring cream.
4 – The thickened sauce:
Remove from the heat and add the grated cheese, mustard, cayenne and freshly ground black pepper. Add salt if necessary. Stir well until the cheese melts.
5 – Add to the dish:
Add the sprouts to the prepared baking dish. Pour the cheese sauce over.
6 – Top with the breadcrumbs:
Evenly sprinkle the breadcrumbs on top. Place the dish into the preheated oven and bake until the topping is crispy and golden and the sprouts are cooked through.
Hint: check that the sauce is seasoned to your liking before adding to the dish.
Tips for Success, Storage and FAQs:
You can prepare the dish a day in advance but don’t add the breadcrumbs until just before you are ready to bake it.
Yes, you can! We have tested this recipe with both gluten-free flour and breadcrumbs, and it works perfectly. If you’re unable to source gluten-free breadcrumbs, simply omit and just sprinkle Parmesan cheese over the top.
Store in an airtight container in the fridge for up to 3 days. However, if it has been out of the fridge for 2 hours, it should be discarded.
Reheat, covered, in a preheated oven at 180 degrees C (355 F) for about 30 minutes or until ready. Uncover the dish for the last 10 minutes.
A “gratin” is a dish topped with cheese, or breadcrumbs which are mixed with butter, and baked until golden and crispy. You can also achieve a golden-brown top by placing the dish under a broiler/grill – but keep an eye on it!
Top Tip:
When you blanch your Brussels sprouts, do not overcook them. They should be slightly undercooked when they go into the casserole dish as they will cook further when they are baked.
Serving Suggestions:
You will find many occasions to serve this very versatile dish. Some suggestions are:
- It is easily transported, making it ideal to take to a Christmas celebration. It is a great advantage to be able to make it ahead of time.
- Serve it alongside most proteins, such as our Slow Roast Shoulder of Lamb or our Marmalade Glazed Ham at your Christmas celebration.
- Take it to a potluck – it travels well and is always a crowd-pleaser.
- Enjoy it as a meat-free meal, along with our Baked Parmesan Tomatoes and some crusty bread. They complement each other perfectly.
I do hope that your family enjoys this crispy, cheesy Brussels Sprouts Gratin as much as mine.
Alex xx
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Brussels Sprouts Gratin
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
For the Brussels Sprouts:
- 500 g (1.1 lb) Brussels sprouts – prepared weight, after trimming – I started with 600 g sprouts See Note 1
- 1 teaspoon cooking sea salt
For the Sauce:
- 30 g (6 tsp) unsalted butter
- 20 g (6 tsp) plain/all-purpose flour – use gluten-free if necessary See Note 2
- 330 ml (1 ⅓ cups) milk
- 1 teaspoon Dijon mustard
- ¼ teaspoon cayenne pepper
- 125 g (1 ¼ cups) freshly grated cheddar cheese
- sea salt (if necessary) and freshly ground pepper – to taste See Note 3
For the Topping:
- 30 g (2 tbsp) unsalted butter
- 60 g (⅔ cup) panko breadcrumbs – use gluten-free breadcrumbs if necessary
- 1 teaspoon fresh thyme leaves – finely chopped
- 2 tablespoon freshly grated Parmesan
Instructions
- Preheat your oven to 200 degrees C (390 F).
- Prepare your breadcrumb topping. Melt the butter in a medium-sized saucepan. Add the melted butter to a medium-sized bowl along with the breadcrumbs, thyme leaves and grated parmesan. Stir to combine well and set aside.
- Lightly butter the base and sides of a 22 cm (8.5 inch) square baking dish or oval dish that has an 8 cup capacity.
- Add water to a medium sized saucepan and bring to the boil. Add 1 teaspoon of salt.
- Prepare the sprouts – slightly trim the base to remove the woody end and remove the rustic outer leaves and discard. Cut the sprouts in half vertically.Add the sprouts to the boiling water. Simmer for 3-5 minutes, until they are barely fork tender but not cooked through. Drain well and set aside.
- For the cheese sauce, in the same saucepan that you melted the butter in, melt the butter for the sauce over medium-high heat. Then, add the flour and use a whisk to combine. Cook for a minute, whisking constantly, then add the milk. Whisk frequently until the sauce thickens, begins to simmer, and you have the consistency of pouring cream. This will take about 5-7 minutes.
- Remove the sauce from the heat and add the grated cheese, mustard, cayenne and freshly ground black pepper. Stir well until the cheese melts.Check that the seasoning is to your liking, adding salt if necessary.
- Add the Brussels sprouts to the prepared baking dish. Pour the cheese sauce over, then evenly sprinkle the breadcrumb on top.
- Add the dish to the preheated oven and bake for 20-25 minutes or until the topping is crispy and golden and the sprouts are cooked through. If the topping gets too brown, cover with a little foil for the remainder of cooking.Stand the dish for 5 minutes before serving.
Notes
- Brussels sprouts: this is the prepared weight of the sprouts once they have been trimmed. Choose firm, compact sprouts with tight, bright green leaves. Avoid any with yellowing leaves or blemishes. Look for those of a similar size so they cook evenly.
- Gluten-free: this dish has been tested with gluten-free flour and breadcrumbs and comes out perfectly. If you are unable to source gluten-free breadcrumbs, simply omit and just sprinkle the Parmesan cheese over the top.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons). For readers located elsewhere in the world, please use 1 tablespoon + 1 teaspoon for each listed tablespoon.
- Seasoning: adjust the seasoning to your liking – we recommend using freshly ground black pepper. As the cheese is salty, be sure to check the sauce before adding additional salt.
- Make in advance: you can prepare the dish a day in advance but don’t add the breadcrumbs until just before you are ready to bake it.
- Storage: store leftovers, well covered, in the fridge for up to 3 days. Reheat the Brussels Sprouts Gratin, covered with foil, at 180 degrees C (355 F) for 10-15 minutes or until hot. Leave uncovered for the last 5 minutes.
- Freezing: the dish does not freeze well, it becomes watery.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
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