How do you make Brussels sprouts gratin from scratch?

To make Brussels sprouts gratin, start by trimming and halving 1 to 1.5 pounds of Brussels sprouts. Roast them in the oven at 400°F (200°C) for about 20 minutes until tender and slightly caramelized. Meanwhile, prepare a creamy béchamel sauce by melting 2 tablespoons of butter, whisking in 2 tablespoons of flour, and slowly adding 1 cup of milk until smooth and thickened. Stir in 1 cup of grated cheese, such as Gruyère or cheddar, and season with salt and pepper. Combine the roasted Brussels sprouts with the sauce in a baking dish, top with additional cheese and breadcrumbs, and bake at 375°F (190°C) for 15-20 minutes until bubbly and golden.

What type of cheese is best for Brussels sprouts gratin?

For Brussels sprouts gratin, cheeses that melt well and offer rich flavor work best. Popular choices include Gruyère, cheddar, Parmesan, and Swiss cheese. Gruyère provides a nutty, creamy texture that complements the slight bitterness of Brussels sprouts. Cheddar adds sharpness and depth, while Parmesan offers a salty bite and crisp topping when mixed with breadcrumbs. Combining two cheeses, such as Gruyère and Parmesan, can enhance flavor and texture. Use about 1 to 1.5 cups of cheese in your gratin recipe for a balanced taste.

Can Brussels sprouts gratin be prepared in advance?

Yes, Brussels sprouts gratin can be made ahead of time. Prepare the roasting and béchamel sauce steps, assemble the gratin in a baking dish, cover it tightly with foil or plastic wrap, and refrigerate for up to 24 hours. When ready to serve, bake it at 375°F (190°C) for 25-30 minutes, removing the cover in the last 10 minutes to brown the top. This makes it convenient for holiday meals or weeknight dinners without sacrificing flavor or texture.

How can I make Brussels sprouts gratin healthier without losing flavor?

To lighten Brussels sprouts gratin, use low-fat milk or a milk alternative to prepare the béchamel sauce, and reduce the amount of cheese or choose lower-fat cheese options. Replace some or all of the heavy cream with Greek yogurt for added protein and creaminess. Use whole wheat breadcrumbs instead of white for extra fiber, and add garlic or fresh herbs like thyme and parsley to boost flavor without extra calories. Roasting the Brussels sprouts separately also enhances their natural sweetness, reducing the need for added fat.

What are some common mistakes to avoid when making Brussels sprouts gratin?

Avoid undercooking the Brussels sprouts before assembling the gratin, as this can result in a crunchy texture that clashes with the creamy sauce. Overcrowding the roasting pan can cause uneven cooking, so roast in a single layer. When making béchamel sauce, whisk constantly to prevent lumps and cook long enough to thicken properly. Using too much cheese can overpower the dish, while too little results in blandness—balance is key. Lastly, allow the gratin to rest for a few minutes after baking to set, making it easier to serve and enjoy.

Brussels Sprouts Gratin Recipe With Creamy Cheese And Crispy Top

Name: Brussels Sprouts Gratin
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American
Ingredients: – 16 oz Brussels sprouts, trimmed and halved; – 1/4 teaspoon salt; – Pepper to taste; – Olive oil spray; – 1/2 tablespoon butter; – 1/3 cup chopped shallots; – 2 teaspoons all-purpose or gluten-free flour; – 3/4 cup fat-free milk; – 1/4 teaspoon nutmeg; – 1 teaspoon fresh thyme; – 1 tablespoon grated Parmesan cheese; – 2 ounces grated Gruyere cheese, divided

Ingredients

– 16 oz Brussels sprouts, trimmed and halved

– 1/4 teaspoon salt

– Pepper to taste

– Olive oil spray

– 1/2 tablespoon butter

– 1/3 cup chopped shallots

– 2 teaspoons all-purpose or gluten-free flour

– 3/4 cup fat-free milk

– 1/4 teaspoon nutmeg

– 1 teaspoon fresh thyme

– 1 tablespoon grated Parmesan cheese

– 2 ounces grated Gruyere cheese, divided

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Instructions

1-To begin: preheat the oven to 400°F and spray an 8”x12” gratin dish with olive oil. Place the Brussels sprouts in the dish, season with 1/4 teaspoon salt and pepper to taste, spray lightly with olive oil, and bake in the lower third of the oven for 15 minutes. Then, toss the sprouts and bake for another 10 minutes to ensure they’re crisp and tender.

2-Preparing the Sauce and Finishing the Dish: While the sprouts are baking, melt 1/2 tablespoon butter in a medium nonstick pan over medium heat. Add 1/3 cup chopped shallots and cook until softened, about 4 to 5 minutes. Sprinkle 2 teaspoons all-purpose or gluten-free flour over the shallots and whisk to form a roux, cooking for 1 to 2 minutes. Slowly add 3/4 cup fat-free milk, stirring continuously until the sauce thickens, about 4 minutes.

Stir in 1/4 teaspoon nutmeg, 1 teaspoon fresh thyme, 1 tablespoon grated Parmesan cheese, and half of the 2 ounces grated Gruyere cheese until melted and combined. Pour this creamy cheese sauce over the baked Brussels sprouts and top with the remaining Gruyere cheese, then bake for 15 minutes until the top is browned and bubbly. This method creates a crispy topping that complements the vegetables’ texture, as often enjoyed in holiday meals.

Last Step:

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Notes

🥄 Halve Brussels sprouts before roasting to ensure even cooking.
🧈 Using fat-free milk and moderate cheese keeps the dish lighter while maintaining flavor.
🔥 The crispy cheesy topping adds contrast and texture that enhances the overall dish.

Author: Brandi Oshea
Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/2 cup
Calories: 110
Sugar: 3g
Sodium: 135mg
Fat: 5g
Saturated Fat: 2.5g
Carbohydrates: 12g
Fiber: 3g
Protein: 7g
Cholesterol: 14mg