Take roasted brussels sprouts to the next level when you make this brussels sprout gratin! Brussels sprouts are roasted in the oven and then coated with a rich and creamy cheese sauce. It’s the perfect side dish for the holidays or any special occasion!
Love cheesy side dishes? Try this skinny cheesy potato casserole!
Thanks to my friends at American Dairy Association Mideast for sponsoring this post. Check out more delicious dairy filled recipes at Drink-Milk.com.
Why you’ll love it
Easy to make – This brussels sprouts recipe is so easy to make! Roast the brussels sprouts in a casserole dish and make the cheese sauce while they roast. Pour the sauce over the brussels sprouts and top with cheese. Bake again until bubbly. So simple!
Decadent and cheesy – The cheese sauce for this brussels sprouts au gratin is made with shallots, butter, white wine, cream, spices, and gruyere cheese. It’s so silky and luscious you’ll want to add it to everything!
Delicious holiday side dish – If you’re tired of making the same side dishes for Thanksgiving, Christmas, and all the other big holidays, then this gratin is a great way to change things up!
What is a gratin?
A gratin, sometimes called au gratin, is any baked dish topped with a cheese and/or breadcrumb crust. We most commonly associate gratins as being a baked vegetable dish with a creamy sauce and cheesy crust on top.
Potatoes gratin is by far the most popular gratin, however other vegetables such as brussels sprouts, cauliflower, sweet potatoes, broccoli, and asparagus are used as well.
- Brussels sprouts – Brussels sprouts should be firm and have tightly layered leaves. Smaller brussels sprouts tend to be sweeter, while larger taste more like cabbage.
- Olive oil – Used to roast the brussels sprouts
- Butter and flour – Used to make the roux for the cheese sauce.
- Shallots – Add a mild onion flavor to the sauce.
- Garlic powder, smoked paprika, nutmeg – Spices that give the sauce a garlicy, smoky, warm and earthy flavor.
- White wine – Adds wonderful depth of flavor to the sauce. I recommend a dry white wine such as pinot grigio or sauvignon blanc.
- Vegetable broth – Can be replaced with chicken broth.
- Cream – Heavy cream makes the sauce rich and creamy.
- Gruyere cheese – A hard Swiss cheese with a creamy nutty flavor. Check out these 8 ways cheese can help your body.
How to make brussels sprouts gratin
Roast the brussels sprouts – Trim and halve the brussels sprouts. Add them to a 9×13 casserole dish and toss them with olive oil, salt and pepper.
Roast the brussels sprouts in a 400° F. oven for 20 minutes.
Make the sauce – Melt the butter in a saucepan and then add in the shallots. Sauté for 2-3 minutes and then whisk in the flour and spices. Cook for another minute.
Pour in the wine and whisk everything together. Slowly pour in the vegetable broth whisking the entire time to prevent lumps from forming. Season with salt and pepper.
Pour in the heavy cream and continue to whisk. Cook the sauce over low heat stirring often until it’s thickened. Add in half of the cheese and stir until it’s melted. Remove the sauce from the heat.
Bake – Pour the sauce evenly over the roasted brussels sprouts and sprinkle on the remaining gruyere cheese. Bake for another 15 minutes or until hot, bubbly and lightly browned on top. For an extra crisp topping, broil for 2-3 minutes at the end.
Can this recipe be made ahead?
Yes, the gratin can be made a day in advance. Prepare the recipe up until it is baked in the oven with the cheese sauce and refrigerate it overnight.
To reheat, bake uncovered at 350° F. for 10-15 minutes or until warmed through. Broil for a few minutes to get that golden brown crisp cheese topping.
Can I swap cream for something lighter?
Yes. While heavy cream is what gives the sauce it’s rich and decadent flavor and consistency, you can swap it with either half and half or whole milk.
I don’t recommend using fat free milk because the consistency and flavor won’t be the same. All types of cow’s milk— from whole to fat free, organic or lactose-free—contains 13 essential nutrients.
Can the sauce be made without wine?
Yes. If you don’t want to use wine, substitute with vegetable or chicken broth.
Is this recipe gluten-free?
No, but it can easily be made gluten-free by swapping all-purpose flour with an all-purpose gluten-free flour, such as Bob’s Red Mill.
More holiday side dish recipes
Did you make this brussels sprouts gratin? I’d love if you’d leave a recipe rating and review below.
- 2 pounds brussels sprouts, trimmed and halved
- 1 1/2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter
- 1/3 cup diced shallots
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground nutmeg
- Freshly ground black pepper to taste
- 1/4 cup dry white wine
- 1 cup low sodium vegetable or chicken broth
- 1/2 cup heavy cream
- 1/2 cup grated Gruyere cheese
- Preheat oven to 400° F. Trim and halve the brussels sprouts. If they are extra large, quarter them. Add them to a 9x13 casserole dish and toss them with olive oil, salt and pepper. Spread them out evenly and roast in the oven for 20 minutes.
- While the brussels sprouts are roasting, melt the butter in a saucepan and add in the shallots. Sauté for 2-3 minutes and whisk in the flour, garlic powder, smoked paprika, and nutmeg. Season with salt and pepper and cook for another minute.
- Pour in the wine, whisking the entire time. Continue whisking and slowly pour in the vegetable broth. Whisk in the heavy cream and season with additional salt and pepper as needed. Cook the sauce over low heat, stirring often, until it's thickened. Add in half of the cheese and stir until melted. Remove the sauce from the heat.
- Pour the sauce evenly over the roasted brussels sprouts and sprinkle on the remaining cheese. Bake for 15 minutes or until hot, bubbly and lightly browned on top. Broil for 2-3 minutes at the end for an extra crispy topping.
Amount Per Serving: Calories: 201Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 31mgSodium: 158mgCarbohydrates: 15gFiber: 4gSugar: 4gProtein: 6g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.