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! It makes a spectacular holiday side dish, but we love it for weeknight meals, too.

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

Cheesy Creamed Burssels Sprouts ~ the side dish that will convert everyone at the table into Brussels sprout fans! ~ theviewfromgreatisland.com
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3.54 from 63 votes

Creamed Brussels Sprouts

Course Salad, Side Dish
Cuisine American
Author Sue Moran

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.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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 #brusselssprouts #bestbrusselssproutrecipe #holidaysidedish #gratin #vegetable #fallsidedish #bestbrusselssprouts #thanksgiving #Christmas #recipe

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46 Comments

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  • Reply
    Andi Holcomb
    January 6, 2021 at 4:31 am

    5 stars
    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…………

  • Reply
    Zena
    November 13, 2020 at 7:31 am

    5 stars
    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!!

  • Reply
    Lemmonee
    December 22, 2019 at 7:23 pm

    This looks so wonderful I want to ask about the wine is it dry??? Any substitutes you might suggest???

    • Reply
      Sue
      December 22, 2019 at 8:59 pm

      I always use dry wine when cooking, and you can leave it out if you like, no problems.

  • Reply
    Suzanne
    November 10, 2019 at 5:44 am

    How do I convert these measurements? 680.4 pounds of Brussel sprouts? Ummm, help.

    • Reply
      Sue
      November 10, 2019 at 7:24 am

      Lol, the metric converter had a glitch, I disabled it, and all should be back to normal now!

  • Reply
    Christina
    November 9, 2019 at 3:18 pm

    Some of the quantities in this seem off.

    • Reply
      Sue
      November 9, 2019 at 3:45 pm

      I just realized there was a glitch in the recipe plugin, I’ve disabled the metric/Imperial converter. Should be all set now.

  • Reply
    Deanna
    April 20, 2019 at 10:59 am

    Do you think this could be made ahead the night before and then baked the day of dinner?

    • Reply
      Sue
      April 20, 2019 at 11:00 am

      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.

  • Reply
    Robert
    December 18, 2018 at 2:17 pm

    How ppl does this recipe serve

    • Reply
      Sue
      December 18, 2018 at 4:21 pm

      About 6!

  • Reply
    Robert
    November 20, 2018 at 2:30 pm

    Can this be made ahead ~ robert

    • Reply
      Sue
      November 20, 2018 at 2:32 pm

      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.

  • Reply
    Nathan Astin
    November 18, 2018 at 6:57 pm

    Would a white wine be a good substitute for Marsala?

    • Reply
      Sue
      November 19, 2018 at 4:27 am

      Yes, sure.

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