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.
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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 Thanksgiving or 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?
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Brussels Sprouts Gratin Ingredients
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. Use unsalted butter.
- 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, Gruyere and/or Mozzarella to the cheese sauce mixture.
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
Prep: Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Step 1: Add the Brussels sprouts to a pan of boiling water and simmer for 4 minutes.
- Step 2: In a separate pan, melt the butter and add the shallots. Cook until softened, about 4 minutes.
- Step 3: Add the flour (a) and mix together (b).
- Step 4: Add the milk and whisk it in (a). Add the cream and whisk again (b).
- Step 5: Add the cheese and mustard (a). Heat gently and continue to stir until the cheese has melted (b).
- Step 6: Transfer the cooked sprouts to a baking dish (a) and pour over the cheese sauce (b).
- Step 7: Sprinkle over the breadcrumbs and chopped thyme.
- Step 8: Bake in the oven for 25-30 minutes so the topping is golden brown.
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:
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.
Dannii's Top 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 boil 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, Gruyère or Parmesan cheese in the cheese sauce.
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.
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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Recipe
Brussels Sprout Gratin
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
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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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