Cheesy Brussels Sprouts Gratin
If I were to confess some of my guilty pleasures in life, then these brussels sprouts gratin photographs would convey much of what I’m already about to say. Warm melted cheese, gooey-salty-decadent-calorie-laden cheese on top of perfectly fresh and healthy vegetables should be illegal. I think of this often when a gorgeous bowl of green veggies gaze back at me with fresh, vibrant eyes. Instead of reaching for the steamer and ideas of a raw salad, I reach for the rind of parmesan cheese, cream and block of butter.
A Family Favorite Brussels Sprouts Gratin Recipe
Over 98.6572% of the time I prepare my vegetables very simply in a light saute or raw, crunchy salad. This is how I appreciate my vegetables the most and sums up the way I ate as a vegetarian for almost twenty years. But when the air begins to crisp up to cooler embrace, I sense that Fall is near. That’s when I’m guilty of killing my vegetables in a casserole pool of cheese and cream. Knowing when to stop eating is something I’m still lacking at. My mind tells me that if the food is delicious, eat another plate before it goes to waste.
Watch Video: Brussels sprouts gratin recipe:
Update: Click here for more–> fabulous Brussels Sprouts Recipes.
A Cheesy Brussels Sprouts Treat for the Holidays
Balance is something I’ve always been thoughtful of and with all the travel we’ve been on, I realize that I’ve ignored the gym more than I should. Perhaps it’s the lack of fitness and exercise that makes eating two portions of food laden with guilt. I’m putting exercise back on my priority list before the holiday season feasting begins.Thankfully I don’t eat my vegetables like this every day, but when I do, I really appreciate every bite of dreamy, rich decadence. And then I always try to remember that there’s vegetable hidden somewhere in all this cheesy mess.
My goal for the next few months is to get back on cardio track again so that I can enjoy more of these warm, cheesy casseroles. This recipe for Brussels sprouts gratin is one of my favorite Brussels sprouts dishes for the fall because there’s comfort in every bite. Guaranteed this will be at on our Thanksgiving menu because it’s so simple, wonderful and a pleasure to eat.
-diane
Note on cooking times: Brussels sprouts can very tremendously in size, ranging from the size of a large egg to as small as a 5-cent coin. Make sure to adjust your cooking times depending on the size that you end up cooking. Also, try to select all the same sizes for consistent cooking.
More of our Favorite Brussels Sprouts Recipes: and More here.
This recipe was originally published in 2012 and re-published in 2020.
Cheesy Brussels Sprouts Gratin
Ingredients
- 2 pounds (910g) Brussels sprouts (approximately) , halved
- 2 Tablespoons (30g) butter
- 2 Tablespoons (15g) flour
- 1-1/4 cups (300ml) milk
- 1 cup (100g) grated parmesan cheese , extra for topping if you like
- 1/2 teaspoon kosher salt
- 1/4 cup (60ml) mayonnaise
- black pepper to taste
Instructions
- Pre-heat oven to 350° F.
- Clean, trim stems of Brussels sprouts. Cut in half and keep all of loose leaves. Fill medium stock pot half way with water, bring to boil. Add Brussels sprouts, stirring in hot water and blanch quickly for about 2 minutes or until they turn bright green. Immediate drain. Do not cook Brussels sprouts and make them soft!
- In large pan melt butter, then add flour and quickly stir with whisk to combine and remove clumps. Turn off heat.Add milk, salt, cheese, mayo and black pepper. Stir until cheese is melted.
- Add Brussels sprouts and combine with cheese mixture. Pour into baking dish and bake for about 40-50 minutes or until Brussels sprouts are tender. For extra cheese crust, top with grated parmesan cheese before baking.
Making this tonight now, thanks for the recipe!
Yum & gulp!
I just don’t understand how people don’t like brussel sprouts! I think for kids it’s a pre-req but as an adult you have to love them. They’re just so dang tasty!
I really don’t think this is a recipe worth beating yourself up over. Before I read the ingredients I was expecting a stick of butter, a cup of cream, a couple different cheese, etc. I’m not sure how many you feed with this but a cpl tablespoons of butter, a little mayo & a cup of grated parmesan split between even a couple of people is not terrible. And yes 1.5 pounds of brussel spouts!
Jillymo- I adore your rationale. Thank you.
I l-o-v-e brussel sprouts…and cheese…and I totally get that portion control issue. I have an “I-want-to-eat-the-whole-damn-thing” problem, making a plate and then immediately putting the food away helps sometimes…or a really hot cup of tea immediately after eating. It’s still a struggle, but making the effort is better than feeling the guilt, most days. Also, it’s nice to know I’m not in it alone, ha!
I love a good gratin–and I have been known to add a salad and consider it a meal. Then I don’t feel so guilty eating it ๐ I normally am not a brussels sprouts person, but cover it in creamy, cheesy goodness? Count me in!
Cannot wait to find brussel sprouts!
My Grammy’s neighbor put locks on her fridge and pantry at night โ not for portion control, but because she had 12 children (and if she didn’t she would wake up to an empty larder).
You make an excellent point that if a dish is delicious it doesn’t matter how small the plate is when you help yourself to seconds. Maybe I need to charge myself whenever I take seconds and see if that inspires me to eat less.
Thanks for sharing this recipe and the links for the other brussel sprout recipes. I’m getting to work the kitchen right now, Brussel sprouts braised in bacon and shallots? My goodness, I’m drooling! Brussel sprouts are one of my fave veggies!
What a great way to enjoy some brussels sprouts!
Gratin anything and I’m in!
I have portion control issues, that’s why I am 30 pounds heavier that I was in my 30s. I have gotten pretty good at putting less stuff on my plate, or selective small plates when I eat at home. Also, things with lots of fat don’t appeal to me anymore, so that is easy to control. I recently saw a video of a 95 year old woman who does a daily exercise routine she created. I got so inspired and I started moving my body more, gentle movements, not something that will cause me to lose weight, but it is a beginning.
I hear you sister, I wish I could help more.
These look heavenly! Awesome side!
Brussel sprouts AND cheese? Yum! ๐ This “Sprouts’n’cheese” dish sounds great!
Portion control? I tried serving food in smaller dishes but without any good results. But I’m awful at it when I love what I’m cooking…
I love Brussels sprouts on their own, but I think I’d probably get a little giddy with cheese all over them. Definitely a must-try at least once in your lifetime. ๐
I love Brussels sprouts and I love my veggies just very simple, clean, raw or lightly steamed most of the time but I’m with you, as the fall comes and the cooler airs comes, a warm veggie casserole all cheesed up just HITS the spot. This looks fab!