Creamed Brussels Sprouts

This Cheesy Creamed Brussels Sprout gratin will quickly become your new favorite fall side dish! ~ theviewfromgreatisland.com

Creamed Brussels Sprouts ~ this luxurious cheesy gratin will convert everyone at the table into raving Brussels sprout fans!

Cheesy Creamed Burssels Sprouts ~ the side dish that will convert everyone at the table into Brussels sprout fans! ~ theviewfromgreatisland.com

As a card carrying Brussels sprout lover, I’ve had them every which way, and I have to say, this Creamed Brussels Sprouts is in my top five.  That short list includes my Brussels Sprout Carbonara, my Roasted Brussels Sprout and Pomelo Salad, my festive Roasted Brussels Sprout with Pomegranate, and perhaps the ultimate favorite, Brussels Sprout Tempura (on the blog soon!)

Cheesy Creamed Brussles Sprouts is a game changing side dish ~ prepared to be converted into a Brussels sprout fanatic! ~ theviewfromgreatisland.com

Brussels sprouts have to be one of my favorite winter veggies, and I’m always surprised when people tell me they don’t like them.  To me they’re almost like candy, so sweet and addictive.  So if you think you don’t like them, keep reading, I promise this will be worth it!  In this recipe they’re tender but not mushy, and the creamy sauce coats them and seeps into the little spaces between the mini cabbage leaves ~ delish!

TIP: Brussels sprouts grow on a large stalk, with large ones on the bottom, graduating to teeny tiny ones at the top.  Choose medium sized sprouts for this dish and halve them after trimming.

Brussels sprouts for Cheesy Creamed Brussels Sprouts ~ theviewfromgreatisland.com

Many people who think they don’t like Brussels sprouts have just never had them cook properly.  Like any veggie, if they’re overcooked they’re ruined.

TIP: Par cooking is the key to getting the sprouts just the perfect tender texture, not mushy, not crunchy, but just right. 

This Cheesy Creamed Brussels Sprout gratin will quickly become your new favorite fall side dish! ~ theviewfromgreatisland.com

*recipe adapted from food network

Creamed Brussels Sprouts

Creamed Brussels Sprouts

Ingredients

  • 1 1/2 pounds medium Brussels sprouts
  • 2 Tbsp butter
  • 3 large shallots, peeled and finely minced
  • 1 Tbsp flour
  • 1 Tbsp Marsala wine
  • 1/2 cup whole milk
  • 1/2 cup heavy cream (or half and half)
  • 11/2 heaping cups shredded sharp cheese such as Gruyere, Cheddar, or your choice, divided
  • salt and pepper to taste
  • pinch freshly grated nutmeg
  • fresh thyme leaves for garnish

Instructions

  1. Set oven to 375F
  2. Rinse the sprouts and trim off the stems. Slice in half. If you have large sprouts, quarter them.
  3. Bring a big pot of salted water to a boil. Add the sprouts and boil for 3-4 minutes. Drain and immediately plunge in ice water to stop the cooking and set the color. When the sprouts are no longer warm, drain.
  4. Melt the butter in a skillet and saute the shallots for about 5 minutes. Add the flour and cook, stirring, for another minute, don't brown it. Add the Marsala wine and stir well. Cook for another minute or so until the wine is absorbed.
  5. Add the milk and cream and whisk the sauce until smooth and thick. Take off the heat and blend in one heaping cup of the cheese until completely melted. Add the nutmeg, salt and pepper to taste.
  6. Add the sprouts to the cheese sauce and mix well. Turn it into a standard 8x10 gratin dish.
  7. Cover loosely with foil and bake for 30 minutes, until bubbling. Sprinkle on the remaining 1/2 cup cheese and put under the broiler until the cheese is melted and browned. Sprinkle with fresh thyme leaves before serving.
http://theviewfromgreatisland.com/creamed-brussels-sprouts-recipe/

Notes:

Creamed Brussles Sprout gratin ~ a super luxurious side dish made with the veggie everybody loves to hate! ~ theviewfromgreatisland.com

 

don’t forget to pin it!

Cheesy Creamed Brussels Sprout Gratin ~ a luxurious side dish perfect for Thanksgiving and Christmas! ~ theviewfromgreatisland.com

26 Comments

  • Reply
    KalynsKitchen
    March 10, 2017 at 7:55 pm

    Oh yes please! I think this would make it into my top five as well!

  • Reply
    Matt @ RoughEats
    November 20, 2016 at 12:30 pm

    Mmmm, this looks like this would be a brilliant side dish for good roast dinner.

  • Reply
    Susan
    November 19, 2016 at 10:53 am

    I’m also a card-carrier :) I’ve never eaten them prepared this way and might even make a Brussels sprout lover out of my hubby with this recipe.

  • Reply
    Elizabeth
    November 19, 2016 at 10:37 am

    Can you make this dish ahead of time…the day before? It sounds delicious! Thanks!

    • Reply
      Sue
      November 19, 2016 at 11:17 am

      Yes, I think you could make it up to the point of baking, and bake it the next day.

      • Reply
        Elizabeth
        November 20, 2016 at 10:37 am

        Thank you!!

  • Reply
    2 sisters recipes
    November 18, 2016 at 12:33 pm

    We love Brussels spouts and creamy gratin sounds wonderful! Also the Marsala wine in the recipe sounds fabulous!

  • Reply
    Laura | Tutti Dolci
    November 17, 2016 at 8:14 pm

    Now this is the way to do brussels sprouts. That creamy sauce sounds beyond fab!

  • Reply
    Liz
    November 17, 2016 at 5:17 pm

    You wouldn’t believe how many Brussels sprouts are in my fridge—and I’m the only one who will touch them. Maybe I can entice Bill with your dreamy gratin. If not, I’ll be happy to eat it all myself!

  • Reply
    Gingi Freeman
    November 17, 2016 at 4:04 pm

    WOW, that looks yummy!!!!! My husband is not a fan of brussels sprouts, so I rarely eat them, but THIS is worth tempting him again! haha… thanks for the share! <3 – http://www.domesticgeekgirl.com

  • Reply
    manu
    November 17, 2016 at 2:34 pm

    In my family I’m the only one who loves them…I’m going to make a mini portion of this recipe just for me!
    Thanks for sharing.
    Love

  • Reply
    annie
    November 17, 2016 at 2:01 pm

    I’m so with you!!! They are totally candy like, addictive and popabble. And when you add cheese, that’s just fuel to that crazy cruciferous fire. Grab a spoon, I’m goin in.

    • Reply
      Sue
      November 17, 2016 at 4:06 pm

      I confess I had the leftovers of this dish for breakfast and was in heaven :)

  • Reply
    Tricia @ Saving room for dessert
    November 17, 2016 at 1:07 pm

    I usually eat Brussels sprouts oven roasted with not much else to the recipe. I can only image how delicious this must be! It is certainly beautiful and now it’s a must try recipe in our house. Thanks Sue!

  • Reply
    Jennifer @ Seasons and Suppers
    November 17, 2016 at 10:46 am

    I have to confess, I’m not a Brussels sprouts lover, but I don’t hate them either :) I eat them in sauce. Like this! So I’m loving this.

  • Reply
    Andrea @ Cooking with Mamma C
    November 17, 2016 at 10:28 am

    I don’t even like brussels sprouts, but I want to dive into that dish! Who am I? I’ve got to try this, with the cheese, wine, OMG. Beautiful photos too!

    • Reply
      Sue
      November 17, 2016 at 10:32 am

      That’s the ultimate compliment Andrea, haha.

  • Reply
    Karen @ Seasonal Cravings
    November 17, 2016 at 10:22 am

    I’m a card carrying brussel sprout lover too and I can’t wait to try them this way!

    • Reply
      Sue
      November 17, 2016 at 10:33 am

      You’re in for a treat Karen :)

  • Reply
    April J Harris
    November 17, 2016 at 9:14 am

    We love Brussels Sprouts – in fact my son used to beg me to buy them the way some kids ask for candy in the grocery store when he was little! I’ve never prepared them this way though – I know my family will love your Creamed Brussels Sprouts recipe!

    • Reply
      Sue
      November 17, 2016 at 9:44 am

      Thanks April ~ I still can’t quite figure out what it is about them, but I agree with your son, they are like candy :)

  • Reply
    Bintu - Recipes From A Pantry
    November 17, 2016 at 8:53 am

    This reminds me of cauliflower cheese.Anything that adds extra flavour to brussels spouts is great

    • Reply
      Sue
      November 17, 2016 at 9:44 am

      Oooh, you just inspired me to make a cauliflower version, yum.

  • Reply
    Emily | Shiny Happy Bright
    November 17, 2016 at 8:28 am

    Hi Sue! I’ve been a fan of your blog for so long – your recipes always look delicious and this one is no exception. Love the cooking tips.

    • Reply
      Sue
      November 17, 2016 at 8:50 am

      Oh thanks Emily!

  • Reply
    Platter Talk
    November 17, 2016 at 8:20 am

    I love brussels sprouts and this seems like a particularly delicious way to prepare them!

  • Leave a Reply