This Baked Brussel Sprouts Gratin recipe is one of the easiest ways to enjoy these colorful veggies. Brussel sprouts are baked in a cream and cheese sauce until hot and bubbly.
Serve them alongside chicken parmesan or crockpot meatloaf for the perfect meal!
Flavorful Brussels Sprouts
Do you remember the way your mom used to make baked brussel sprouts when you were a kid? They often turn out bland. Even creamed brussel sprouts can be bland, but this recipe kicks up the flavor with loads and loads of cheddar and parmesan cheese!
Brussel sprouts have come into their own as a healthy, low carb alternative to other starchy vegetables like potatoes and corn. Not only are brussel sprouts packed with fiber, but this cheesy brussel sprouts recipe is low carb and keto friendly!
Feel free to add bits of bacon, sliced water chestnuts or even chicken for a full entrée! Everyone will be asking for seconds!
How to Cut Brussel Sprouts
Brussel sprouts are usually sold by the pound and pre-washed in bags at the supermarket. If you happen to find them at a farmer’s market or in the organic section, they might still be on their stalk, which can be anywhere from twelve inches to twenty four inches long!
Remove any torn or discolored leaves and rinse the brussel sprouts carefully. Pat them dry before cutting so they are easier to hold onto before cutting.
The best way to cut brussel sprouts is to slice them from the base off the stalk and then slice them vertically from the base all the way through, cleanly separating the halves.
How to Bake Brussel Sprouts Gratin
Rather than a thick cheesy sauce (like a Homemade Mac and Cheese has) these Brussels are sauteed and then baked with a simple light sauce so the flavor of the brussels really stands out.
- Season the cut brussel sprouts with salt and pepper.
- Saute in olive oil until just tender and slightly browned.
- Bring cream to a boil and whisk in cheese.
- Toss with brussels sprouts and bake!
A good brussel sprouts au gratin recipe calls for the perfect blend of cheese, in this case I use cheddar and parmesan cheese. Be sure the cheese is fully melted before pouring over the brussel sprouts.
This cheesy creamy brussel sprout gratin is easy to freeze and reheat, too! Chill overnight in the refrigerator before portioning into freezer bags. Label each back with the name and date and pop it in the freezer for an easy weeknight side dish everyone will love!
More Recipes You’ll Love
- Sauteed Brussel Sprouts
- Easy Bread Crumb Brussels Sprouts
- Brussel Sprout Salad
- Roasted Brussel Sprouts with Bacon
- Sriracha Honey Glazed Brussels Sprouts
- Crispy Brussels Sprouts
- Steamed Brussels Sprouts with Crispy Crumbs
- Creamy Brussels Sprouts
Did you enjoy this Baked Brussel Sprouts Gratin recipe? Be sure to leave a rating and a comment below!
Baked Brussel Sprouts Gratin
Ingredients
- 2 pounds Brussel sprouts halved lengthwise (quartered if large)
- 1 tablespoon olive oil
- salt and pepper to taste
- ⅔ cup heavy cream
- ¼ teaspoon onion powder
- salt and pepper to taste
- 1 ⅓ cup sharp cheddar cheese shredded, divided
- ¼ cup parmesan cheese shredded
Instructions
- Preheat oven to 375°F.
- Season Brussel sprouts with salt and pepper. Cook in a skillet over medium high heat 5-6 minutes or until tender crisp and slightly browned. Pour into a 2 qt (8x8) dish.
- In the same pan, heat heavy cream, onion powder, salt and pepper to boiling. Reduce heat and let simmer 2 minutes.
- Remove from heat and whisk in parmesan cheese and 1 cup of cheddar cheese. Pour over Brussel sprouts.
- Top with remaining 1/3 cup cheddar cheese and bake 20-25 minutes or until browned and bubbly.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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I made this to go with a grilled led of lamb. It’s excellent. I used a heck of a lot more oil. I cooked the sprouts on stove top three times as long as recommended. And I used more heavy cream. It was a hit with a famous chef. Thanks. BTW It’s BrusselS Sprouts with an “s” for your title.
Thank you for sharing David! And we definitely know that it is Brussels, but most people don’t call it that .
I made these last night and…just. amazing. I didn’t even use all the cheese called for and they were incredible so imagine how much better with all the cheese! Thank you for another great recipe!
Made it for my family and it turned out great! Will definitely be making this again
Hi Holly,
I made this yesterday, and thought it was quite good.
I did make a few small tweaks. For instance, I sauteed some chopped onion along with the Brussels sprouts. I also used sour cream instead of heavy cream (since I avoid anything that’s ultrapasteurized), and added a little water to make the sauce more pourable.
Overall, I was pretty happy with how things turned out. Thanks for the recipe.
Oh, just wanted to point out—throughout your recipe, you write “Brussel sprouts,” but the first word should always have an “s” at the end: “Brussels sprouts.” Hope this helps. :)
When I looked up this recipe, I put in Brussels sprouts so maybe you shouldn’t be the grammar police. I hope this helps
HAHAHAHAHA! Good for you, Jules!
Good comment Jules!
Hello! I’m making these for Thanksgiving. I’d like to make them ahead of time and then reheat. Do you think I should put everything together but stop at the baking part. Cover and refrigerate then the day of just bake for about 30 minutes?
Thanks for the help!!
I haven’t tried this one ahead of time, I think it would work fine! Let us know how it goes.
When you freeze the Brussel sprouts gratin what method do you use to reheat?
Reheating them in the oven is my favorite method.
Really enjoy Brussels sprouts ,plus so delicious ❣️I never cooked them fresh .IAM looking forward to trying these 2 dishes . Thank you Elizabeth