Can you make Brussels sprouts gratin in advance?

Absolutely! You can assemble the dish up to a day in advance. Roast the Brussels sprouts, prepare the cheese sauce, combine everything in a baking dish, and refrigerate it covered until you’re ready to bake (up to one day). When the time comes, pop it in the oven and bake as directed, adding a few extra minutes to account for the chill.

What’s the difference between Brussels sprouts gratin and roasted Brussels sprouts?

Roasted Brussels sprouts are a simple side dish, usually seasoned with olive oil, salt, and pepper, and baked until caramelized. Brussels sprouts gratin takes things up a notch by coating the sprouts in a rich, cheesy sauce and baking them until bubbly and golden. It's a creamier, more indulgent version that's perfect for holidays or special occasions.

Can you use frozen Brussels sprouts?

Yes, but fresh Brussels sprouts are the better option for this recipe. Frozen sprouts can become watery and mushy as they thaw, which might affect the texture of the gratin. If you use frozen, be sure to drain them well and roast them thoroughly to remove excess moisture.

Brussels Sprouts Gratin

Description

Made with tender, roasted Brussels sprouts baked in a rich, creamy cheese sauce, this Brussels Sprouts Gratin is the ultimate fall comfort food. The nutty, caramelized sprouts pairs perfectly with the cheesy garlicky cream sauce, and baked until golden and bubbly. Whether you're a Brussels sprouts enthusiast or a skeptic, this dish has a way of winning everyone over.

Ingredients

Scale

1 pound brussels sprouts, sliced in half
½ teaspoon salt
¼ teaspoon ground black pepper (or to taste)
2 tablespoons unsalted butter
1 small onion, diced
2 cloves garlic, minced
1 ½ cups heavy cream
1 ½ cups Gruyère cheese or sharp cheddar, shredded
¼ cup Parmesan cheese, shredded
½ teaspoon fresh thyme, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375 F. Lightly grease an 8x8-inch casserole dish with butter or cooking oil spray.
Add brussels sprouts and season evenly with salt and pepper. Roast for 15 minutes until tender. Set aside.
In the meantime, heat butter in a medium saucepan over medium heat for 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
Add heavy cream, cheeses, and thyme. Stir constantly until the melted cheese mixture is smooth, about 3-5 minutes.
Pour the cheese sauce on top of the brussels sprouts and continue to bake for another 15 minutes until the melted cheese becomes golden brown and bubbly.
Optionally broil on HI for an additional 1-2 minutes to achieve a lightly brown crust.
Garnish with fresh chopped thyme and serve immediately.

Notes

How to store: Allow the gratin to cool to room temperature, then either transfer the leftovers to an airtight container or cover the full baking dish with plastic wrap or foil. Refrigerate for 3-4 days.

How to reheat: Smaller portions can be microwaved for 1-2 minutes or you can cover the pan with foil and bake at 350 F until heated through.

How to freeze: Leftovers can be frozen for up to 3 months, although the consistency will be softer and a little mushier after thawing and reheating.

Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Side Dish
Method: Bake
Cuisine: American