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Hungry Healthy Happy » Recipes » Side Dishes

Brussels Sprouts Gratin

Updated: Nov 12, 2024 · Published: Dec 12, 2022 · Written by Dannii Martin · This post may contain affiliate links which earn us commissions if purchases are made · Leave a Comment

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Diet: Vegetarian
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Brussels sprouts gratin with a text title overlay.
Brussels sprouts gratin with a text title overlay.

If you think you don't like Brussels sprouts, then think again. Tender Brussels sprouts in a luxuriously creamy cheese sauce and topped with crispy breading. Brussel Sprouts Gratin is the perfect side dish for a roast dinner (especially Christmas Dinner), that will even win over sprout cynics.

Brussels sprout bake in a dish with a spoon.

A Brussels sprouts bake is is the BEST way to eat Brussels sprouts. Layers of perfectly cooked sprouts, a homemade cheese sauce and crunchy breadcrumb topping. If you have guests that dislike sprouts, then this Brussels sprouts au gratin will win them over.

Never have plain boiled sprouts again. You can also make this 24 hours in advance - perfect for getting ahead at Christmas time too.

If you are looking for some more Brussels sprouts recipes, then why not try our quick Microwave Brussels Sprouts, easy Air Fryer Brussels Sprouts or our crispy Roasted Brussels Sprouts?

Jump to:
  • Ingredients and Substitutions
  • Brussels Sprouts Au Gratin Variations
  • How to Make Brussels Sprouts Gratin - Step by Step
  • What to Serve with Brussels Sprouts Gratin
  • Storage
  • Extra Tips
  • Frequently Asked Questions
  • More Side Dish Recipes
  • Recipe
  • Feedback

Ingredients and Substitutions

All the ingredients needed for this recipe with text overlay labels.

A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.

  • Brussels sprouts - Make sure to choose fresh Brussels sprouts, as this will make all the difference to the finished dish. There are more tips on how to choose them below.
  • Butter - This is what the shallots are softened in and it adds a real richness.
  • Shallots - You could use a brown onion or even leek, but we like the sweetness of the shallots.
  • Flour, Milk and cheese - This is what makes the cheese sauce. We have given all the measurements for it in this recipe, but you could also follow out Easy Cheese Sauce recipe.
  • Cream - You don't have to add this, but it does make it more indulgent.
  • Mustard - A little Dijon mustard added to the cheese sauce gives it some extra flavour. You could add wholegrain too.
  • Thyme - The perfect herb to go with sprouts.
  • Breadcrumbs - We used panko for the breading topping, but any breadcrumbs will work.

Brussels Sprouts Au Gratin Variations

To make these extra cheesy sprouts, you could add some grated Parmesan to the breadcrumbs - this would make it nice and crispy. You could also add Parmesan and Mozzarella to the cheese sauce.

Everything is better with bacon, right? Why not add some cooked chopped bacon to this brussel sprout gratin?

If you wanted to add some extra vegetables, you could add some thinly sliced leeks at the same time as the shallots, and then wilt some spinach into the cheese sauce. You could also add broccoli and cauliflower.

If you really wanted to hide the sprouts, rather than keeping them whole you could shred them and sauté them with the shallots in the butter. You could also use roasted sprouts, which have a really nice texture.

How to Make Brussels Sprouts Gratin - Step by Step

Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.

Brussels sprouts in a saucepan.
  1. Step 1: Add the Brussels sprouts to a pan of boiling water and simmer for 4 minutes.
Melted butter and chopped shallots in a pan.
  1. Step 2: In a separate pan, melt the butter and add the shallots. Cook until softened, about 4 minutes.
Two shot collage of flour added to the pan and then mixed in.
  1. Step 3: Add the flour (a) and mix together (b).
Two shot collage of milk added to the pan then cream added.
  1. Step 4: Add the milk and whisk it in (a). Add the cream and whisk again (b).
Grated cheese and mustard added to the pan.
  1. Step 5: Add the cheese and mustard (a). Heat gently until the cheese has melted (b).
Two shot collage of sprouts in a baking dish, then covered with cheese sauce.
  1. Step 6: Transfer the cooked sprouts to a baking dish (a) and pour over the cheese sauce (b).
Breadcrumbs sprinkled over the top of the cheese sauce.
  1. Step 7: Sprinkle over the breadcrumbs and chopped thyme.
Brussels sprout bake in a dish with a spoon.
  1. Step 8: Bake in the oven for 25-30 minutes.

What to Serve with Brussels Sprouts Gratin

This Brussel sprouts au gratin is a must with any roast dinner. So, here are some of our favourite roast meats and side dishes for you to try:

  • Easy Roast Potatoes
  • Slow Cooker Lamb Shoulder
  • Slow Cooker Gammon
  • Slow Cooker Green Beans
  • Cranberry Chicken
  • Slow Cooker Roast Beef
  • Turkey Pie
  • Perfect Roast Chicken
  • Slow Cooker Mashed Potatoes
Cheese covered Brussels sprouts on a spoon.

Storage

Store: You can make this brussels sprouts gratin up to 24 hours in advance and then once fully cooled, store it in the refrigerator until you are ready to cook it. You can also store any cooked leftovers in an airtight container until the next day.

Freeze: We wouldn't recommend freezing this because the defrosted sprouts get watery.

Reheat: You can reheat this in the oven or the microwave. Make sure it is piping hot before serving.

Extra Tips

  • We used fresh Brussels sprouts for this recipe. If you are using frozen, then you will need to cook them in boiling water for a little longer.
  • Don't cook the sprouts in the pan for too long. They will still need to be a little hard, as they will continue cooking in the cheese sauce in the oven.
  • The addition of some paprika and cayenne is nice if you want a smoky flavour.
  • You can use cheddar, mozzarella or Parmesan cheese in the cheese sauce.
A spoon lifting up some sprout gratin from a dish.

Frequently Asked Questions

How to choose Brussels sprouts

They key to delicious tasting Brussels sprouts is choosing the best ones. So, here are some of our top tips for choosing them at the supermarket.
You want to look for bright green heads that are firm to touch and heavy for their size. The leaves should be tightly packed too. Avoid Brussels sprouts that have yellowing leaves (this is a sign of old sprouts) or black spots, which could indicate fungus. Smaller Brussels sprouts are usually sweeter and more tender than larger ones, so choose those if you don't like any bitterness.

More Side Dish Recipes

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    Baked Jalapeno Poppers
  • Melba toast on a wooden serving board.
    Easy Melba Toast
  • Make ahead mashed potatoes in a large round bowl.
    Make Ahead Mashed Potatoes
  • Baked Parsnip Fries on a blue plate with a small pot of chilli dip.
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If you’ve tried this Brussels sprouts au gratin recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.

Recipe

A baking dish full of Brussels sprouts gratin

Brussels Sprout Gratin

By: Dannii Martin
Brussels Sprouts Gratin - the perfect side dish for a roast dinner. Layers of perfectly cooked sprouts, homemade cheese sauce and crispy topping.
An illustration of a v-shaped plant.
Vegetarian
5 from 2 votes
Pin Print Save recipe Saved!
Course: Side Dish
Cuisine: British, French
Prep: 10 minutes mins
Cook: 30 minutes mins
Total: 40 minutes mins
Servings: 6 servings
Calories: 283kcal
Allergens:
An illustration of a carton of milk.
Dairy
An illustration of two ears of wheat.
Gluten
An illustration of a mustard bottle.
Mustard

Ingredients

  • 500 g (1.1 lb) Brussels sprouts
  • 50 g (0.25 cups) Butter
  • 2 Shallots - peeled and diced
  • 4 tablespoon Plain flour
  • 500 ml (2 cups) Semi-skimmed milk
  • 100 ml (0.5 cups) Single cream
  • 90 g (0.75 cups) Cheddar cheese - grated
  • 1 tablespoon Dijon mustard
  • 1 sprig Thyme
  • 40 g (0.66 cups) Panko breadcrumbs

Instructions

  • Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
  • Add t500 g Brussels sprouts to a pan of boiling water and simmer for 4 minutes.
  • In a separate pan, melt 50 g Butter and add 2 Shallots. Cook until softened, about 4 minutes.
  • Add 4 tablespoon Plain flour and mix together.
  • Add 500 ml Semi-skimmed milk and whisk it in. Add 100 ml Single cream and whisk again.
  • Add 90 g Cheddar cheese and 1 tablespoon Dijon mustard. Heat gently until the cheese has melted.
  • Transfer the cooked sprouts to a baking dish and pour over the cheese sauce.
  • Sprinkle over 40 g Panko breadcrumbs and 1 sprig Thyme. Bake in the oven for 25-30 minutes.

Recipe Tips

  • We used fresh Brussels sprouts for this recipe. If you are using frozen, then you will need to cook them in boiling water for a little longer.
  • Don't cook the sprouts in the pan for too long. They will still need to be a little hard, as they will continue cooking in the cheese sauce in the oven.
  • Add some paprika and cayenne is nice if you want a smoky flavour.
  • You can use cheddar, Parmesan or mozzarella in the cheese sauce.

Nutritional Information

Serving: 1portion | Calories: 283kcal | Carbohydrates: 17g | Protein: 12g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 279mg | Potassium: 263mg | Fiber: 2g | Sugar: 6g | Vitamin A: 753IU | Vitamin C: 8mg | Calcium: 264mg | Iron: 2mg

The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.

As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.

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