Introduction

Brussels Sprout Gratin is a creamy, cheesy side dish that makes these often-underappreciated vegetables shine. With a rich blue cheese sauce and a crunchy almond topping, it’s perfect for holidays or weeknight dinners.

A white round dish filled with a baked casserole featuring a creamy pale yellow cheese sauce base layered with bright green Brussels sprouts evenly mixed in. The top layer is scattered with toasted almond slices that are golden brown and lightly crispy, adding texture. The edges of the dish show a slightly browned, melted cheese crust, giving a warm and savory appearance. The dish rests on a turquoise trivet placed on a white marbled surface, with two vintage silver spoons, each holding a scoop of the creamy mixture, positioned next to the dish. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 lbs Brussels sprouts
1/4 cup butter
1/4 cup flour
2 cups 2% milk
4 oz Frigo® Crumbled Blue Cheese
1/4 cup sliced almonds

Instructions

Step 1: Preheat the oven to 350°F. In a pot of boiling salted water, cook the Brussels sprouts for 3 minutes. Drain and place them in a greased baking dish.
Step 2: Melt the butter in a saucepan over low heat. Add the flour and whisk until smooth. Cook the mixture for 3 minutes, stirring regularly to avoid lumps.
Step 3: Gradually whisk in the milk and increase the heat to medium. Continue whisking until the sauce thickens. Remove from heat.
Step 4: Crumble the blue cheese into the sauce and stir until melted. Season the sauce with salt (use sparingly) and pepper to taste.
Step 5: Pour the cheese sauce over the Brussels sprouts in the baking dish. Sprinkle the sliced almonds evenly on top.
Step 6: Bake for 25 minutes, or until the gratin is golden brown and bubbly.

Tips & Variations

You can prepare the gratin through Step 3 a day ahead. Store it covered in the fridge, then before baking, sprinkle with almonds and bake at 350°F until golden.
For a milder cheese flavor, substitute blue cheese with Gruyère or cheddar.
To add extra texture, mix in breadcrumbs with the almonds before baking.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F until heated through to maintain the crisp almond topping.

How to Serve

The image shows a white ceramic dish filled with a creamy Brussels sprouts gratin topped with light golden toasted almond flakes. The gratin has at least two visible layers: a creamy white cheese sauce base with whole green Brussels sprouts partially covered by a thick layer of the cheese sauce and scattered almond flakes, some browned at the edges. A portion has been scooped out from one side, revealing the smooth creamy texture underneath and a few Brussels sprouts in the sauce. The dish sits on a rustic pale blue trivet; nearby, a vintage silver spoon and fork rest on a small white bowl with traces of the gratin inside. The whole scene is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Yes, frozen Brussels sprouts can be used. Thaw and drain them well before cooking to avoid excess moisture in the gratin.

What can I substitute if I don’t have blue cheese?

You can replace blue cheese with other melting cheeses like Gruyère, cheddar, or a combination for a milder flavor.

Brussels Sprout Gratin Recipe

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This Brussels Sprout Gratin is a creamy, cheesy side dish featuring tender Brussels sprouts baked in a rich blue cheese sauce and topped with crunchy sliced almonds for a delightful texture contrast. Perfect for holiday dinners or cozy family meals, this dish combines the earthy flavor of Brussels sprouts with the tangy depth of blue cheese in a comforting gratin.

Author: Bella
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Brussels Sprouts

1 1/2 lbs Brussels sprouts

Cheese Sauce

1/4 cup butter
1/4 cup flour
2 cups 2% milk
4 oz Frigo® Crumbled Blue Cheese

Topping

1/4 cup sliced almonds

Instructions

Preheat and Prepare Brussels Sprouts: Preheat your oven to 350°F (175°C). Bring a large pot of salted water to a boil. Cook the Brussels sprouts in the boiling water for 3 minutes until just tender. Drain the sprouts well and transfer them to a greased baking dish.
Make the Roux and Sauce: In a saucepan, melt the butter over medium-low heat. Stir in the flour and whisk continuously until smooth, cooking for about 3 minutes to eliminate the raw flour taste. Gradually whisk in the 2% milk and increase the heat to medium. Continue whisking until the sauce thickens to a creamy consistency. Remove the sauce from heat.
Add Cheese and Season: Crumble the blue cheese into the warm sauce and stir gently until the cheese melts completely into the sauce. Season the sauce to taste with salt (use sparingly) and freshly ground black pepper.
Combine and Top: Pour the cheesy blue cheese sauce evenly over the prepared Brussels sprouts in the baking dish. Sprinkle the top with the sliced almonds for a crunchy finish.
Bake the Gratin: Place the baking dish in the preheated oven and bake for 25 minutes, or until the top is golden brown and bubbly, and the almonds are lightly toasted.

Notes

You can prepare the gratin up to Step 3 a day in advance. Cover and refrigerate until ready to bake.
For best results, bring the dish to room temperature before baking if refrigerated.
Make sure to use salted water when boiling the sprouts to enhance their flavor.
Adjust seasoning to taste, but be cautious with salt since blue cheese is naturally salty.
For a nuttier flavor, toast the sliced almonds lightly before sprinkling on top.

Keywords: Brussels Sprout Gratin, blue cheese gratin, cheesy Brussels sprouts, baked Brussels sprouts recipe, holiday side dish