🥘 Cozy Comfort Upgrade: Creamed Brussels Sprouts Gratin
Hate bland veggies? Same. This Creamed Brussels Sprouts Gratin turns humble sprouts into a bubbling, golden, cheese-crusted side that steals the show. It’s creamy, garlicky, and slightly fancy without trying too hard. I serve it with roast chicken, steak, or honestly…a spoon. 🙂
⚡ Quick Snapshot
- 35–40 minutes, start to finish. Weeknight-friendly.
- Creamy base + crispy top = happy taste buds.
- Brussels sprouts go tender, sweet, and totally addictive.
- Easy swaps: gluten-free, low-carb, or extra-cheesy (obviously).
- Perfect for holidays or any “I deserve comfort food” night.
🥦 Why Brussels Sprouts Shine Here
- Roasting + cream = caramelized edges and silky centers.
- Dijon adds a subtle tang. It wakes everything up.
- Gruyère + Parmesan team up for nutty, salty depth. Chef’s kiss.
🛒 Ingredient Lineup
| Item | Purpose | Amount |
|---|---|---|
| Brussels sprouts, halved | Star of the show, tender + sweet | 1.5 lb (680 g) |
| Butter | Rich base for the sauce | 2 tbsp |
| Garlic, minced | Flavor bomb | 2–3 cloves |
| Heavy cream | Luxurious texture | 1 cup |
| Dijon mustard | Tangy balance | 1 tsp |
| Nutmeg, freshly grated | Warm, subtle backbone | Pinch |
| Gruyère, shredded | Melty, nutty top | 1 cup |
| Parmesan, finely grated | Salty crisp finish | 1/3 cup |
| Salt + black pepper | Always | To taste |
| Olive oil | For roasting sprouts | 1–2 tbsp |
| Optional: breadcrumbs | Extra crunch on top | 1/4 cup |
Pro tip: Blanch super large sprouts for 2 minutes first if you want ultra-tender centers.
🔥 Step-by-Step Game Plan
- Preheat to 400°F (200°C). Oil a medium baking dish.
- Toss sprouts with olive oil, salt, and pepper. Roast 15 minutes, cut-side down, until edges brown.
- Make the cream sauce: Melt butter in a skillet. Sauté garlic 30 seconds. Add cream, Dijon, nutmeg, salt, and pepper. Simmer 2–3 minutes until slightly thick.
- Combine: Add roasted sprouts to the dish. Pour cream over. Top with Gruyère and Parmesan. Add breadcrumbs if you love crunch.
- Bake 12–15 minutes until bubbly and golden. Broil 1–2 minutes if you want extra color.
- Rest 5 minutes. The sauce sets. You resist (try).
🧀 Cheese Swap Cheat Sheet
| Cheese | Flavor Vibe | Good Swap For |
|---|---|---|
| Gruyère | Nutty, rich melt | Comté, Emmental |
| Parmesan | Salty, savory edge | Pecorino Romano |
| Cheddar (sharp) | Bolder, tangier | Half of Gruyère |
| Fontina | Ultra melty, mild | Mix with Parmesan |
FYI: Avoid pre-shredded if you can. Freshly grated melts way better.
🛠️ Make It Yours
- Lighter Cream: Use half-and-half; simmer longer to thicken.
- Garlic Lovers: Roast a whole head and mash into the cream. Wild, but worth it.
- Protein Boost: Crisp pancetta or bacon on top. The crowd goes silent.
- Crunch Factor: Toast panko in butter, then sprinkle before baking.
- Heat Kick: Red pepper flakes or a dash of hot sauce in the cream. Hello, balance.
✅ Nutritional Vibes (IMO, Worth It)
- Lower carb than most casseroles.
- High in fiber and vitamin C (sprouts flex hard).
- Satisfying fats keep you full. No 9 p.m. snack raid. 🙂
🔄 Prep, Store, Reheat
| Step | How-To | Timing |
|---|---|---|
| Make ahead | Assemble fully, stop before final bake | Up to 24 hours, fridge |
| Reheat | Cover and bake at 350°F (175°C) | 12–15 minutes |
| Freeze | Not ideal (cream can split) | Skip it |
Bonus: Leftovers taste even better. The flavors marry like they mean it.
❓ Rapid-Fire FAQ
- Can I use frozen Brussels sprouts?
You can, but they release more water. Roast longer to dry them out before saucing. - Gluten-free version?
Yes. Skip breadcrumbs or use GF panko. The sauce itself is GF. - Too rich for you?
Add a squeeze of lemon before serving. It brightens the whole dish. 🙂
🔔 Serving Ideas
- Pair with roast chicken, seared salmon, or steak.
- Add crusty bread to catch every drop of sauce.
- Toss leftovers with pasta for a sneaky next-day win.
🔥 The Final Bite
This Creamed Brussels Sprouts Gratin turns “ugh, sprouts” into “wait, who made this?!” It’s cozy, cheesy, and ridiculously simple. You’ll bake it once and then “forget” to share ever again.
So yeah, if you’ve been sleeping on Brussels sprouts, wake up and make this gratin tonight. You’ll thank yourself later. 😉
