Brussels Sprouts Gratin

This Brussels sprouts gratin has saved many of my holiday dinners when I needed something cozy yet impressive for the table. Creamy sauce and a bubbling golden crust mean even the most hesitant vegetable eaters gladly scoop seconds.

After trying dozens of Brussels sprouts recipes my family requests this gratin every Thanksgiving. The first time I served it someone laughed that it smelled better than the main course.

Ingredients

• Brussels sprouts: Trimmed and halved for bite size pieces Look for firm bright green sprouts and avoid any with yellowing leaves
• Unsalted butter: Richens the dish Use high quality butter for the smoothest sauce
• Yellow onion: Finely diced Adds sweetness and depth White or sweet onions work too just avoid red
• Garlic: Provides a flavorful kick Fresh minced garlic gives the most aroma
• Crushed red pepper flakes: Adds subtle heat you can dial up or down with your preference Check that flakes are vibrant in color not faded
• All purpose flour: Thickens the sauce Sift before using to avoid lumps
• Chicken broth: Balances richness and adds savory background Opt for low sodium store bought or homemade
• Heavy whipping cream: Makes the gratin extra indulgent Choose cream with no additives for pure flavor
• Gruyère cheese: Melts beautifully and brings nutty notes Buy a block and shred yourself for best texture
• Parmesan cheese: Freshly grated parmesan gives sharp salty flavor Parmigiano Reggiano is a premium choice
• Kosher salt: Essential to season the sauce evenly Diamond Crystal brand dissolves well
• Black pepper: Fresh ground brings subtle heat Use a pepper mill for best results
• Parsley: Chopped fresh for garnish Adds classic green contrast and lift

Instructions

Prepare Brussels sprouts:

Bring a large pot of water to a rolling boil and add salt generously Once boiling drop in the prepped Brussels sprouts Cook for four to five minutes until just starting to turn tender Use a slotted spoon to transfer them immediately to a colander to drain well to prevent soggy gratin

Sauté onion:

Melt butter in a large oven safe skillet over medium heat Add finely diced onion and cook gently stirring frequently for three to four minutes Wait for the onion to become translucent and softened but avoid browning

Bloom garlic and pepper flakes:

Sprinkle in the minced garlic and crushed red pepper Stir for just thirty seconds The garlic should release fragrance but not brown

Make the roux:

Scatter flour over the onion mixture Stir constantly for a full minute to cook off the raw flour taste and form a pale paste that will thicken your sauce later

Build the sauce:

Slowly pour in chicken broth while whisking with a spatula or whisk Continue stirring as the mixture thickens slightly Next add the heavy cream and whisk until the sauce becomes smooth glossy and thick about two to three minutes

Season the sauce:

Sprinkle in kosher salt and finely ground black pepper Stir well Taste for seasoning and adjust as needed for richness or extra pepper

Combine with Brussels sprouts:

Return the drained Brussels sprouts to the skillet Fold gently with a spatula to fully coat each piece with the creamy sauce Spread them evenly without mashing

Top with cheese:

Evenly scatter the shredded Gruyère cheese followed by grated Parmesan across the entire surface Try to cover all the Brussels sprouts with cheese for best golden crust

Bake and serve:

Transfer the skillet to a 400 degree oven Bake for twenty minutes or until the cheese is bubbling and golden brown along the edges If you like a crisper top broil for one minute watching closely Remove from oven let cool for five minutes Sprinkle generously with chopped parsley before serving

Gruyère cheese makes this stand out for me The melt is velvety and nutty and every year I sneak a few bites before serving so I can have that cheesy crust for myself My kids still tease me about the year I tried to hide the leftovers behind the mashed potatoes

Storage tips

Once the gratin is fully cooled cover tightly and refrigerate for up to four days For longer storage transfer portions to airtight containers and freeze before baking Reheat gently in the oven to revive the crispy topping Use the broiler for one or two minutes to wake up the cheese again

Ingredient substitutions

If Gruyère is hard to come by swap in mild fontina or nutty emmental or even a good swiss cheese For vegetarians vegetable broth works just as well as chicken Substitute gluten free flour for a gluten free version If you want less richness swap half and half for the cream

Serving suggestions

This gratin pairs well with roasted meats like turkey or beef or as a centerpiece on a vegetarian table Try serving alongside simple green salad for freshness or with buttery rolls to mop up the sauce

Cultural context

Gratins are a classic French technique transforming simple vegetables into a luxurious side Brussels sprouts arrived in the United States in the later 1800s and gratins like these have been brightening family Sunday tables ever since

Seasonal Adaptations

Use broccolini or cauliflower in place of Brussels sprouts when not in season Add chopped walnuts or pecans for crunch during the holidays Try subbing sage or thyme in place of parsley for autumnal flavor

Success Stories

My cousin who claimed to hate Brussels sprouts tried this at Thanksgiving and went home with the recipe By Christmas her teen was making it for weekend dinners It has become a running joke in our family that the gratin always gets finished before dessert

Freezer Meal Conversion

Assemble the gratin completely but do not bake Cover tightly and freeze for up to three months Thaw in the fridge overnight bake straight from cold and add five to ten extra minutes to your baking time Sprinkle on fresh parsley after reheating to brighten the flavor

I learned after my second time making this gratin that letting it rest after baking is vital otherwise your sauce will run and you miss out on those perfect layers of cheesy crunch

Recipe FAQs

→ Can I use a different cheese instead of Gruyère?

Yes, Fontina or Emmental work well and melt smoothly. Choose one with a rich flavor for best results.

→ How do I prevent Brussels sprouts from becoming mushy?

Parboil only until just fork-tender, about 4-5 minutes, then immediately drain and proceed with baking.

→ Is this dish suitable for vegetarians?

Omit chicken broth and use vegetable stock to make it vegetarian friendly. All other ingredients are suitable.

→ Can it be prepared ahead of time?

Yes, assemble everything except the cheese topping, cover, and refrigerate. Add cheese and bake just before serving.

→ What are good pairings for this dish?

It goes well with roasted meats, grilled chicken, or can be served alongside other vegetable sides.