When I first made this brussels sprouts gratin, I was trying to win over someone who swore they didn’t like Brussels sprouts.
Spoiler alert: they went back for seconds.
Creamy, cheesy, and bubbling with golden edges, this dish transforms humble sprouts into something indulgent and unforgettable.
It’s now a must-have at my holiday table—and honestly, I don’t wait for the holidays to make it anymore.
Why I Love This Recipe
This gratin is pure comfort.
The brussels sprouts become tender and rich, while the creamy sauce infused with garlic and nutmeg feels like something you’d get at a cozy bistro.
The three-cheese blend? Absolutely luscious.
It’s a perfect side dish that can easily steal the spotlight.
What You’ll Need (Ingredient Highlights)
Brussels sprouts – Fresh, halved, and roasted until tender, they’re the base of this dish.
Butter + garlic – Creates a rich, aromatic base for the cream sauce.
Heavy cream – Brings the indulgent texture and taste we love in gratins.
Nutmeg – Just a pinch adds a warm, nutty depth that complements the cream.
Parmesan, cheddar, and fontina – A trio of cheeses for bold flavor, meltability, and a touch of sharpness.
Pro Tips Before You Start
Use fresh Brussels sprouts for the best texture—frozen ones can turn mushy.
Don’t let the garlic brown—just let it gently simmer to infuse the butter.
Mix the cheeses ahead so they melt evenly into the sauce.
A cast iron skillet works beautifully for stovetop-to-oven transition.
How to Make Brussels Sprouts Gratin
Step 1: Preheat the Oven
Set a rack in the center of your oven and preheat it to 375ºF.
This allows even baking and ensures a golden top.
Step 2: Prep Your Ingredients
While the oven heats, wash, trim, and halve your Brussels sprouts.
Grate all three cheeses (cheddar, fontina, parmesan) and combine them in one bowl.
Set aside half for the sauce and half for the topping.
Step 3: Infuse the Cream Sauce
In an oven-safe skillet (like cast iron), melt butter over medium heat.
Add minced garlic and let it gently simmer for 1–2 minutes—just until fragrant. Don’t let it brown.
Once the garlic is soft, turn off the heat.
Stir in the heavy cream, salt, pepper, garlic powder, and nutmeg.
Mix well, then stir in half of the shredded cheese blend until mostly melted.
Step 4: Assemble the Gratin
Add the halved Brussels sprouts into the skillet and stir until evenly coated in the cream mixture.
Spread them into a single, even layer.
Top with the remaining cheese mixture, covering as much surface as possible for a perfectly cheesy crust.
Step 5: Bake to Perfection
Transfer the skillet to your preheated oven.
Bake for 18–25 minutes until the Brussels sprouts are fork-tender and the cheese is golden and bubbling on top.
Let cool slightly, then serve warm as a decadent side with your favorite proteins.
What to Serve It With
This gratin pairs beautifully with:
Roasted or grilled chicken
Holiday mains like ham or turkey
A crisp green salad to balance the richness
Crusty bread for scooping up the creamy sauce
Variations / Substitutions
No Fontina? Use Gruyère, Havarti, or Monterey Jack as a replacement.
Make it vegetarian by skipping the protein and serving with roasted mushrooms or lentils.
Add a kick with a pinch of red pepper flakes or a swirl of Dijon mustard in the sauce.
Low-carb version? Reduce the cream slightly and go easy on the cheese topping.
Storage & Leftovers
Store any leftover gratin in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warm and bubbly.
Avoid microwaving, as it can make the cheese sauce separate or turn watery.
FAQs
Can I make this ahead of time?
Yes. Assemble everything except the final cheese topping.
Cover and refrigerate. Add cheese just before baking.
Can I use frozen Brussels sprouts?
Fresh is highly recommended for texture, but if using frozen, thaw and pat dry thoroughly first.
How do I make this gluten-free?
Good news—it already is! There’s no flour or breadcrumb topping needed.
What other cheeses work well in this recipe?
Try Gruyère, Swiss, or even blue cheese for a twist on flavor.
Can I add bacon or pancetta?
Absolutely. Sauté chopped bacon with the garlic for a smoky, savory boost.
Is this suitable for a holiday menu?
Yes! It’s perfect for Thanksgiving, Christmas, or any special gathering.
Can I double the recipe?
Sure. Use a larger baking dish and increase baking time by 5–10 minutes.
Final Thoughts
This brussels sprouts gratin is a recipe that surprises everyone—in the best way.
Whether you’re looking for a new side dish to elevate dinner or you just want to fall in love with Brussels sprouts again, this cheesy, creamy bake is the answer.
It’s rich enough for the holidays, yet simple enough for a weeknight treat.
And trust me, even the skeptics at your table will ask for seconds.
Creamy Brussels Sprouts Gratin
Ingredients
- 16 oz Brussels sprouts cleaned, trimmed, and halved
- 2 tablespoons butter
- 3 cloves garlic minced
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- ½ cup shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Fontina cheese
Instructions
- Preheat the oven to 375ºF and position the rack in the center.
- Trim and halve the Brussels sprouts.
- Shred all cheeses and mix together in a bowl. Set aside half for the topping.
- In a cast iron skillet, melt butter over medium heat.
- Add garlic and gently simmer for 1–2 minutes. Turn off heat.
- Stir in cream, salt, pepper, garlic powder, and nutmeg.
- Mix in half of the cheese blend until melted.
- See full steps with tips & photos → https://mischacrossing.com/creamy-brussels-sprouts-gratin/
Notes
- Swap Fontina with Gruyère or mozzarella if needed.
- Add a pinch of red pepper flakes for heat.
- Works beautifully in a baking dish if you don’t have a cast iron skillet.
