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.
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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.
This recipes sounds sinfully delicious! I agree that cooler weather just makes me crave comfort food. Our family loves brussel sprouts so I can’t wait to give this recipe a try! Thanks for sharing.
This is an amazing sounding recipe! I am so looking forward to serving this to my husband and hopefully converting his taste buds when it comes to brussel sprouts. As for portion control I use a small plate, make only enough for the people I am serving, and measure out a serving. When I make a meal to have leftovers or to freeze it I immediately transfer it to the freezer or the fridge, out of sight out of mind after all!
I could eat Brussels sprouts every day. And if you add cheese, I would also eat them any night. So now I’m never going to stop eating Brussels sprouts. Thank you for that.
I loooove brussels sprouts–but I always do the same thing: roast ’em, toss with EVVO and truffle oil, sprinkle with ground pepper and sea salt. This is a great new way to eat them!
This casserole — should I even call it that or a messy pot of cheesy goodness? — looks absolutely incredible!
portion control? don’t take the serving dish to the table. and have really comfy chairs at said table… then laziness helps.
for once.
haha i totallly feel ya. i’m not even kidding that that^ is my plan.
I love brussel sprouts and can almost eat them as plain as they get, but my husband is more picky. This looks like a good recipe that will be liked by those who normally don’t like brussel sprouts.
YAY! My husband has been asking for brussel sprouts, but I would rather eat wood. HOWEVER, this makes me think I can finally give in to his request 😉
Tiffany- Thank you for letting us know. Fingers crossed, this will be the recipe to cross you over!
We do like a good sprout – could do with cabbage for local option
That’s the thing about this season. It makes one crave for cheese creamy yummy goodness like this gratin 🙂
I’ve been trying to convince my family of the flavorful merits of brussels sprouts, to no avail, I’m sorry to say. I did finally convince them to eat broccoli by dousing it in cheese, so I don’t see why it wouldn’t work with brussels sprouts! I’m such a sucker for a gratin! This looks gorgeous!
Drooling here!
I think I will eat brussels sprouts now! Eating on a small plate works best for me for portion control.
Portion control is easy. If you are cooking for two people, cook two portions of each item. Four ounces of meat, two ounces of pasta, eight ounces of brussels sprouts. If you don’t have extra, you won’t be tempted to eat too much. My mother-in-law is always amazed that I can cook just the right amount of food for two people. She is still cooking as though she had a house full of kids!
If you have to eat brussels sprouts, this is the way to do it!
Do you believe that everything tastes better with cheese? I do.