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.
*recipe adapted from food network
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
- 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 8x10 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.
Notes:
- For a lighter take on my favorite green veggie, how about a Brussels Sprout Salad? Or this Shaved Brussels Sprout Apple Bacon Salad. You say you love bacon? Ok, here’s another…Brussels Sprouts Salad with Bacon, Dried Cranberries, Almonds, and Parmesan.
don’t forget to pin it!
44 Comments
Lemmonee
December 22, 2019 at 7:23 pmThis looks so wonderful I want to ask about the wine is it dry??? Any substitutes you might suggest???
Sue
December 22, 2019 at 8:59 pmI always use dry wine when cooking, and you can leave it out if you like, no problems.
Suzanne
November 10, 2019 at 5:44 amHow do I convert these measurements? 680.4 pounds of Brussel sprouts? Ummm, help.
Sue
November 10, 2019 at 7:24 amLol, the metric converter had a glitch, I disabled it, and all should be back to normal now!
Christina
November 9, 2019 at 3:18 pmSome of the quantities in this seem off.
Sue
November 9, 2019 at 3:45 pmI just realized there was a glitch in the recipe plugin, I’ve disabled the metric/Imperial converter. Should be all set now.
Deanna
April 20, 2019 at 10:59 amDo you think this could be made ahead the night before and then baked the day of dinner?
Sue
April 20, 2019 at 11:00 amI think so, but be sure to let it sit out on the counter for a while to get closer to room temp before baking.
Robert
December 18, 2018 at 2:17 pmHow ppl does this recipe serve
Sue
December 18, 2018 at 4:21 pmAbout 6!
Robert
November 20, 2018 at 2:30 pmCan this be made ahead ~ robert
Sue
November 20, 2018 at 2:32 pmYou 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.
Nathan Astin
November 18, 2018 at 6:57 pmWould a white wine be a good substitute for Marsala?
Sue
November 19, 2018 at 4:27 amYes, sure.
Linda Wiseman
October 11, 2018 at 6:51 pmMy hubby and I love Brussel sprouts and this recipe is one we need to try. Looks delicious!
Sue
October 11, 2018 at 6:55 pmThis is one of my favorite recipes, Linda, I really hope you enjoy it, I could eat it every night :)
Dayna
June 13, 2018 at 9:22 amDo you have a nutritional break down for fats/protein/carbs?
Sue
June 13, 2018 at 9:34 amI haven’t found a reliable nutrition calculator that I’m comfortable with yet, Dayna, but I’m working on it. In the meantime you can plug the ingredients into any number of free online calculators to get an idea.
KalynsKitchen
March 10, 2017 at 7:55 pmOh yes please! I think this would make it into my top five as well!
Matt @ RoughEats
November 20, 2016 at 12:30 pmMmmm, this looks like this would be a brilliant side dish for good roast dinner.
Susan
November 19, 2016 at 10:53 amI’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.
Elizabeth
November 19, 2016 at 10:37 amCan you make this dish ahead of time…the day before? It sounds delicious! Thanks!
Sue
November 19, 2016 at 11:17 amYes, I think you could make it up to the point of baking, and bake it the next day.
Elizabeth
November 20, 2016 at 10:37 amThank you!!
2 sisters recipes
November 18, 2016 at 12:33 pmWe love Brussels spouts and creamy gratin sounds wonderful! Also the Marsala wine in the recipe sounds fabulous!
Laura | Tutti Dolci
November 17, 2016 at 8:14 pmNow this is the way to do brussels sprouts. That creamy sauce sounds beyond fab!
Liz
November 17, 2016 at 5:17 pmYou 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!
Gingi Freeman
November 17, 2016 at 4:04 pmWOW, 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
manu
November 17, 2016 at 2:34 pmIn 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
annie
November 17, 2016 at 2:01 pmI’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.
Sue
November 17, 2016 at 4:06 pmI confess I had the leftovers of this dish for breakfast and was in heaven :)
Tricia @ Saving room for dessert
November 17, 2016 at 1:07 pmI 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!
Jennifer @ Seasons and Suppers
November 17, 2016 at 10:46 amI 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.
Andrea @ Cooking with Mamma C
November 17, 2016 at 10:28 amI 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!
Sue
November 17, 2016 at 10:32 amThat’s the ultimate compliment Andrea, haha.
Karen @ Seasonal Cravings
November 17, 2016 at 10:22 amI’m a card carrying brussel sprout lover too and I can’t wait to try them this way!
Sue
November 17, 2016 at 10:33 amYou’re in for a treat Karen :)
April J Harris
November 17, 2016 at 9:14 amWe 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!
Sue
November 17, 2016 at 9:44 amThanks April ~ I still can’t quite figure out what it is about them, but I agree with your son, they are like candy :)
Bintu - Recipes From A Pantry
November 17, 2016 at 8:53 amThis reminds me of cauliflower cheese.Anything that adds extra flavour to brussels spouts is great
Sue
November 17, 2016 at 9:44 amOooh, you just inspired me to make a cauliflower version, yum.
Emily | Shiny Happy Bright
November 17, 2016 at 8:28 amHi 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.
Sue
November 17, 2016 at 8:50 amOh thanks Emily!
Platter Talk
November 17, 2016 at 8:20 amI love brussels sprouts and this seems like a particularly delicious way to prepare them!