This Brussels sprout gratin transforms the humble green veggie into a show-stopping dish, layered with nutty Gruyère, creamy sauce, and a crispy golden top. It’s comfort food with a gourmet edge—perfect for family dinners, holiday feasts, or anytime you want vegetables to steal the spotlight.

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Brussels sprouts have come a long way from being the vegetable kids avoided on their dinner plates. Traditionally roasted or steamed, they’re a staple in European kitchens, especially around the holidays.

Why You’ll Love This Recipe

Cheesy & Comforting – Melted Gruyère creates a rich, nutty flavor that makes Brussels sprouts crave-worthy.
Easy to Prepare – Simple steps, minimal prep, and baked to golden perfection.
Holiday-Ready – A beautiful side dish that pairs well with roasted meats or festive spreads.
Customizable – Add breadcrumbs for extra crunch, swap cheeses, or mix in bacon for a smoky touch.
Nutritious & Satisfying – Brussels sprouts are packed with vitamins and fiber, making this dish both indulgent and wholesome.

Brussels Sprout Gratin with Gruyère

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Course Main Course

Cuisine American

Ingredients

1 ½ pounds Brussels sprouts trimmed and halved
Substitute: Broccoli florets or cauliflower for a similar gratin.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Gluten-free option: Use rice flour or a 1:1 gluten-free blend.
1 ½ cups whole milk warm
Alternative: Half-and-half for a richer sauce or oat milk for dairy-light.
½ cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon salt or to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg optional, but classic with Gruyère
1 ½ cups shredded Gruyère cheese
Substitute: Swiss cheese Fontina, or sharp white cheddar.
½ cup grated Parmesan cheese for extra depth
½ cup breadcrumbs optional, for a crunchy topping

Instructions

Prep the Brussels Sprouts
Bring a large pot of salted water to a boil.
Add halved Brussels sprouts and blanch for 3–4 minutes, until bright green and just tender.
Drain and immediately rinse under cold water to stop cooking. Pat dry.
Tip: This keeps them vibrant and prevents sogginess in the gratin.
Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat.
Whisk in flour and cook for 1 minute, until slightly golden and nutty (this is your roux).
Slowly pour in warm milk while whisking to avoid lumps. Add cream.
Stir in Dijon mustard, salt, pepper, and nutmeg.
Cook for 4–5 minutes, until the sauce thickens and coats the back of a spoon.
Add the Cheese
Remove sauce from heat. Stir in 1 cup Gruyère and ¼ cup Parmesan, mixing until melted and smooth.
Reserve the remaining cheese for topping.
Cue: The sauce should be silky, creamy, and fragrant with melted cheese.
Assemble the Gratin
Preheat oven to 400°F (200°C).
Spread the Brussels sprouts evenly in a greased baking dish.
Pour cheese sauce over sprouts, making sure they’re coated.
Sprinkle the remaining Gruyère and Parmesan on top.
If using breadcrumbs, mix them with a teaspoon of olive oil or melted butter, then scatter over the surface.
Bake to Perfection
Bake uncovered for 20–25 minutes, until the top is golden brown and bubbling.
For an extra-crispy crust, broil for 1–2 minutes at the end (watch closely!).
Serve & Enjoy
Let the gratin rest for 5 minutes before serving so the sauce sets slightly.
Garnish with a sprinkle of fresh thyme or parsley for color and freshness.

Keyword Brussels Sprout Gratin with Gruyère

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Ingredients List

1 ½ pounds Brussels sprouts, trimmed and halved
Substitute: Broccoli florets or cauliflower for a similar gratin.
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
Gluten-free option: Use rice flour or a 1:1 gluten-free blend.
1 ½ cups whole milk (warm)
Alternative: Half-and-half for a richer sauce, or oat milk for dairy-light.
½ cup heavy cream
1 teaspoon Dijon mustard
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper
¼ teaspoon ground nutmeg (optional, but classic with Gruyère)
1 ½ cups shredded Gruyère cheese
Substitute: Swiss cheese, Fontina, or sharp white cheddar.
½ cup grated Parmesan cheese (for extra depth)
½ cup breadcrumbs (optional, for a crunchy topping)
Tip: Panko gives extra crispiness; almond meal for low-carb.

Step-by-Step Instructions

Prep the Brussels Sprouts
- Bring a large pot of salted water to a boil.
- Add halved Brussels sprouts and blanch for 3–4 minutes, until bright green and just tender.
- Drain and immediately rinse under cold water to stop cooking. Pat dry.
  Tip: This keeps them vibrant and prevents sogginess in the gratin.
Make the Cheese Sauce
- In a medium saucepan, melt the butter over medium heat.
- Whisk in flour and cook for 1 minute, until slightly golden and nutty (this is your roux).
- Slowly pour in warm milk while whisking to avoid lumps. Add cream.
- Stir in Dijon mustard, salt, pepper, and nutmeg.
- Cook for 4–5 minutes, until the sauce thickens and coats the back of a spoon.
Add the Cheese
- Remove sauce from heat. Stir in 1 cup Gruyère and ¼ cup Parmesan, mixing until melted and smooth.
- Reserve the remaining cheese for topping.
  Cue: The sauce should be silky, creamy, and fragrant with melted cheese.
Assemble the Gratin
- Preheat oven to 400°F (200°C).
- Spread the Brussels sprouts evenly in a greased baking dish.
- Pour cheese sauce over sprouts, making sure they’re coated.
- Sprinkle the remaining Gruyère and Parmesan on top.
- If using breadcrumbs, mix them with a teaspoon of olive oil or melted butter, then scatter over the surface.
Bake to Perfection
- Bake uncovered for 20–25 minutes, until the top is golden brown and bubbling.
- For an extra-crispy crust, broil for 1–2 minutes at the end (watch closely!).
Serve & Enjoy
- Let the gratin rest for 5 minutes before serving so the sauce sets slightly.
- Garnish with a sprinkle of fresh thyme or parsley for color and freshness.

Pro Tips & Variations

Add Extra Flavor – Stir in crisped bacon, caramelized onions, or sautéed mushrooms before baking for a savory upgrade.
Go Lighter – Swap heavy cream with all milk, or use Greek yogurt for creaminess with fewer calories.
Cheese Variations – While Gruyère is classic, try sharp white cheddar for tanginess, or Fontina for an ultra-melty finish.
Crunchy Topping – Mix breadcrumbs with grated Parmesan and herbs for a more textured crust.
Gluten-Free Option – Use gluten-free flour for the roux and almond flour or crushed nuts instead of breadcrumbs.

Storage & Reheating Tips:

Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in a 350°F (175°C) oven for about 10 minutes to revive the crispy top. Microwave in short bursts for convenience (though the crust will soften).
Freezing isn’t recommended as the creamy sauce may separate.

Serving Suggestions

Perfect Pairings: This gratin shines alongside roasted chicken, seared steak, or baked salmon. It also pairs well with hearty grains like wild rice or farro.
Holiday Feasts: A stunning side dish for Thanksgiving, Christmas, or Easter spreads. It balances rich roasts and adds elegance to the table.
Casual Nights: Serve with a simple green salad and crusty bread for a cozy weeknight dinner.
Drinks: Pair with a crisp white wine (like Chardonnay or Sauvignon Blanc) or a light beer to cut through the richness.

Frequently Asked Questions

Can I make this ahead of time?
Yes! Assemble the gratin (without baking), cover tightly, and refrigerate for up to 24 hours. Bake just before serving, adding 5 extra minutes to the cook time if it’s going straight from fridge to oven.

Can I freeze this dish?
It’s not ideal. The creamy sauce tends to separate when frozen and thawed. For best results, make it fresh or prep the components (like blanching sprouts and shredding cheese) ahead of time.

What if I don’t like Brussels sprouts?
Try substituting broccoli, cauliflower, or even thinly sliced potatoes. The same cheesy sauce works beautifully with different vegetables.

Brussels Sprout Gratin with Gruyère: A Golden, Cheesy Twist on a Classic Side

Why You’ll Love This Recipe