If you think you don't like Brussels sprouts, then think again. Soft Brussels sprouts in a luxuriously creamy cheese sauce and topped with crispy breading. The perfect side dish for a roast dinner, that will even win over sprout haters.
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 think they hate sprouts, then this Brussels sprouts au gratin will win them over. Never have plain boiled sprouts again.
Why you will love it
- Delicious - Yep, we said it! We think Brussels sprouts are delicious and cooking them in cheese results in perfect sprouts every time. No mushy over-boiled sprouts here, just a delicious Brussel sprouts au gratin.
- Can be made in advance - You can make this sprout gratin up to 24 hours in advance and then once cooled you can keep it in the fridge until ready to reheat.
- A new way to eat sprouts - If you think you don't like sprouts, then you have to try this. Next level sprouts!
Ingredients and substitutions
- 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.
- Thyme - The perfect herb to go with sprouts.
- Breadcrumbs - We used panko for the breading topping, but any breadcrumbs will work.
A full ingredients list with measurements is in the recipe card below.
How to make Brussels sprouts gratin - Step by step
Prep: Preheat your oven to 200°C/400°F/Gas 6.
One: Add the Brussels sprouts to a pan of boiling water and simmer for 4 minutes.
Two: In a separate pan, melt the butter and add the shallots. Cook until softened, about 4 minutes.
Three: Add the flour (a) and mix together (b).
Four: Add the milk and whisk it in (a). Add the cream and whisk again (b).
Five: Add the cheese and mustard (a). Heat gently until the cheese has melted (b).
Six: Transfer the cooked sprouts to a baking dish (a) and pour over the cheese sauce (b).
Seven: Sprinkle over the breadcrumbs and chopped thyme. 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
For even more cheese, 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 the cheese sauce.
If you wanted to add some extra vegetables to this Brussel sprouts gratin, 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.
Store: You can make this up to 24 hours in advance and then once fully cooled, store it in the fridge until you are ready to cook it. You can also store any cooked leftovers in the fridge 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.
Frequently Asked Questions
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.
Brussels sprouts are high in fibre, vitamins, minerals and antioxidants, making them a nutritious side dish this Christmas. They can also reduce the risk of cancer, decrease inflammation and improve blood sugar control.
Brussels sprouts are high in vitamin K, which is necessary for blood clotting and bone health. They are a good source of vitamin C, which helps to promote iron absorption and is involved in tissue repair and immune function.
They also contain small amounts of potassium, thiamine, vitamin B6, iron, phosphorus and magnesium.
• 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.
More side dish recipes
If you’ve tried this Brussels sprouts au gratin recipe, let us know how you got on in the comments below.
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Brussels Sprout Gratin
- 500 g Brussels sprouts
- 50 g Butter
- 2 Shallots - peeled and diced
- 4 tablespoon Plain flour
- 500 ml Semi-skimmed milk
- 100 ml Single cream
- 90 g Grated cheddar
- 1 tablespoon Dijon mustard
- 1 sprig Thyme
- 40 g Panko breadcrumbs
- Preheat your oven to 200°C/400°F/Gas 6.
- Add the Brussels sprouts to a pan of boiling water and simmer for 4 minutes.500 g Brussels sprouts
- In a separate pan, melt the butter and add the shallots. Cook until softened, about 4 minutes.50 g Butter, 2 Shallots
- Add the flour and mix together.4 tablespoon Plain flour
- Add the milk and whisk it in. Add the cream and whisk again.500 ml Semi-skimmed milk, 100 ml Single cream
- Add the cheese and mustard. Heat gently until the cheese has melted.90 g Grated cheddar, 1 tablespoon Dijon mustard
- Transfer the cooked sprouts to a baking dish and pour over the cheese sauce.
- Sprinkle over the breadcrumbs and chopped thyme. Bake in the oven for 25-30 minutes.
- 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.