Brussels sprouts have a bad reputation, but let’s be honest—it’s only because people keep boiling them into soggy little sadness bombs. The truth? When you roast or bake them, especially with cream and cheese, they’re basically tiny cabbages living their best life. Enter Brussels sprouts gratin: bubbly, golden, and cheesy enough to make even sprout-haters reconsider their entire existence.
Why This Recipe is Awesome
This dish is the glow-up Brussels sprouts deserve. Instead of being bitter and boring, they’re coated in a creamy sauce, topped with breadcrumbs, and baked until crispy and golden. Think mac and cheese, but with vegetables sneaking in like undercover agents of health. Plus, it’s easy to make, fancy-looking, and makes you seem like the kind of person who casually whips up French-inspired casseroles on a Tuesday.
Ingredients You’ll Need
- 1 1/2 pounds Brussels sprouts, trimmed and halved (don’t worry, it’s faster than it looks)
- 2 tablespoons butter (because butter makes vegetables behave)
- 2 cloves garlic, minced (flavor booster supreme)
- 1 cup heavy cream (the silky base that makes this a gratin and not “just sprouts”)
- 1/2 teaspoon salt (or more, because sprouts need help)
- 1/4 teaspoon black pepper
- Pinch of nutmeg (optional, but fancy and cozy)
- 1 cup shredded Gruyère cheese (melty, nutty goodness)
- 1/2 cup grated Parmesan cheese (sharp and salty hero)
- 1/2 cup breadcrumbs (for that irresistible crunchy topping)
- 1 tablespoon olive oil (keeps the topping golden and not sad)
Step-by-Step Instructions
- Preheat oven to 400°F (200°C). Lightly butter a baking dish, because you’re classy like that.
- Bring a large pot of salted water to a boil. Blanch Brussels sprouts for 3–4 minutes, then drain and pat dry. (Yes, drying matters. Nobody likes watery gratin.)
- In a skillet, melt butter and sauté garlic for about 30 seconds until fragrant. Add cream, salt, pepper, and nutmeg. Simmer for 2–3 minutes.
- Place Brussels sprouts in the baking dish. Pour the cream mixture over them and sprinkle Gruyère and Parmesan on top.
- Mix breadcrumbs with olive oil, then sprinkle evenly over the cheese layer.
- Bake for 20–25 minutes until bubbly and golden brown on top.
- Serve hot and try not to fight your guests over the crispy edges.
Common Mistakes to Avoid
- Skipping the blanching step. Raw sprouts can stay too tough, and no one wants jaw workouts at dinner.
- Not drying the sprouts. Extra water = runny sauce. Don’t sabotage yourself.
- Skimping on cheese. This isn’t diet food—go all in.
- Forgetting the topping. A gratin without crunch is just sad, creamy sprouts.
Alternatives & Substitutions
- Swap Gruyère with sharp cheddar if that’s what you’ve got. Different vibe, still delicious.
- Add bacon or pancetta for extra smoky goodness. Because bacon.
- Want it lighter? Use half-and-half instead of cream. But honestly, just commit.
- Gluten-free? Use gluten-free breadcrumbs or crushed almonds for the topping.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Yes! Assemble everything except the breadcrumbs. Add those right before baking.
Do I really need to blanch the sprouts first?
Yes. Otherwise, they’ll be undercooked inside the gratin. Don’t skip it.
Can I use frozen Brussels sprouts?
You can, but fresh is better. If frozen is your only option, thaw and pat them dry first.
What cheese works best?
Gruyère is classic, but cheddar, fontina, or even mozzarella can work. Mix and match like a rebel.
Will kids eat this?
Maybe. The cheese helps, but you might need to call them “baby cabbages with cheese.”
How do I store leftovers?
Fridge, covered, up to 3 days. Reheat in the oven for crispy topping revival.
Final Thoughts
Brussels sprouts gratin is your new secret weapon for making vegetables disappear from the table in record time. It’s creamy, cheesy, and unapologetically indulgent—the opposite of the bland sprouts your grandma used to serve.
So go ahead, give these little green cabbages their well-deserved makeover. After one bite, you’ll be wondering why you didn’t invite Brussels sprouts into your holiday (or Tuesday night) lineup sooner.