Cheesy Brussels sprouts gratin is one of those sides that looks fancy but is actually so easy and SO good. I love to make this for Thanksgiving because it is already a huge hit. The sprouts get caramelized and then you cover them in this creamy, melty cheese that turns golden and bubbly in the oven. It is the better, healthier, mac and cheese.
The sauce is made by first making a bechamel – aka a cream sauce. We then stir in cheese of choice to make the creamy, cheesy goodness. I use gluten free ingredients here to make this celiac friendly as well and nobody can tell!
Key Ingredients & Substitutions:
- Brussels Sprouts – I like to first trim the sprouts and then halve if large. You also can use cauliflower or broccoli for this recipe.
- Butter – You can use any fat here of choice such as olive oil.
- Gluten Free 1-1 Flour – I like to use Bob’s Red Mill or King Arthur’s GF mix. You also can use all purpose flour here if you aren’t gluten free.
- Milk – This is the base of the sauce. Use DF alternative if you cannot do milk.
- Parmesan and Gruyere – These are the traditional cheeses used in gratins, however you can use any cheeses of choice here.
- Gluten Free Panko Bread Crumbs – I love Aleia’s gluten free for the best GF breadcrumbs. You can use normal breadcrumbs if you are not gluten free.
Cheesy Brussels Sprout Gratin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 Hour
Serves: 6
Ingredients:
- 2 lbs brussels sprouts, trimmed and halved
- Salt and pepper to taste
- 1/4 cup gluten free panko breadcrumbs
Cheese Sauce
- 1/4 cup butter
- 1/4 cup gluten free 1-1 flour
- 3 cups whole milok
- 1/2 cup gruyere cheese, grated
- 1/2 cup parmesan, grated
Preparation:
STEP 1.
Preheat the oven to 400°F.
STEP 2.
Boil a pot of water and add salt. Add the brussels sprouts and boil for 3-5 minutes to partly cook them. Drain and dry. Set aside.
STEP 3.
In a pot over medium heat, add the butter. Once the butter is melted and bubbling, sprinkle in the flour and stir with a wooden spoon. Once incorporated, whisk in the milk, a tiny bit at a time to avoid clumping. Once whisked in, bring up to a low simmer and season with salt and pepper to taste. Simmer for 10-15 minutes while stirring to thicken up.
STEP 4.
Once thickened, stir in the grated cheese. Taste the sauce and season as needed.
STEP 5.
Pour the brussels into an oven safe dish and top with the cheese sauce and then the panko bread crumbs.
STEP 6.
Transfer to the oven and bake for 25 minutes, or until golden brown.
STEP 7.
Remove from the oven and enjoy!
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