Creamed Brussels Sprouts ~ this luxurious cheesy gratin will convert everyone at the table into raving Brussels sprout fans! It makes a spectacular holiday side dish, but we love it for weeknight meals, too.
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!)
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.
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.
more sprouts, please!
- How about making this creamy side dish into a dip? Cheesy Brussels Sprout Dip
- For a lighter take on my favorite green veggie, how about a Brussels Sprout Slaw with Maple Cider Vinaigrette?
- You say you love bacon? Maple Candied Brussels Sprouts with Bacon
- The Best Brussels Sprout Soup is another way to get more sprouts in your life.
- Brussels Sprout Carbonara is my favorite of all!
Creamed Brussels Sprouts
- 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
- Set oven to 375F
- Rinse the sprouts and trim off the stems. Slice in half. If you have large sprouts, quarter them.
- 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.
- 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.
- 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.
- Add the sprouts to the cheese sauce and mix well. Turn it into a standard 8×10 gratin dish.
- 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.
Questions and Reviews
Can you use something other than alcohol in the brussel sprout recipe?
When your husband compliments you on a vegetable, you know you’re on to something……….This was absolutely delicious. I will be making brussels sprouts more frequently because of this recipe! I must add, your photos are very artistic and inspiring…………
I loved this recipe but am so irritated because I can’t see my screen for all the ads. Ugh. I went to food network.
Btw, I only had Swiss and Parmesan cheeses and it still turned out so delicious!!
This looks so wonderful I want to ask about the wine is it dry??? Any substitutes you might suggest???
I always use dry wine when cooking, and you can leave it out if you like, no problems.
How do I convert these measurements? 680.4 pounds of Brussel sprouts? Ummm, help.
Lol, the metric converter had a glitch, I disabled it, and all should be back to normal now!
Some of the quantities in this seem off.
I just realized there was a glitch in the recipe plugin, I’ve disabled the metric/Imperial converter. Should be all set now.
Do you think this could be made ahead the night before and then baked the day of dinner?
I think so, but be sure to let it sit out on the counter for a while to get closer to room temp before baking.
How ppl does this recipe serve
Can this be made ahead ~ robert
You could probably assemble it ahead but best to bake it just before serving. If you do want to reheat it, you’ll need to go low and slow so the cream sauce doesn’t break.
Would a white wine be a good substitute for Marsala?