Cheesy Brussels Sprouts Gratin with Crispy Panko Top

Q: What makes a Brussels Sprouts Gratin Recipe turn out creamy instead of watery?

The key is a properly made béchamel-style sauce: cook the flour for about 60 seconds, then simmer the milk and cream until it thickly coats the back of a spoon before adding the cheese. Use freshly grated cheese (pre-shredded often contains anti-caking agents that stop it melting smoothly) and add it off the heat so the sauce stays silky. If the sauce seems thin, simmer a little longer or stir in a spoonful more cheese to tighten it up before assembling.

Q: Do I have to blanch the Brussels sprouts before baking? What does blanching actually do?

Blanching for 3–4 minutes brightens the color and ensures the sprouts are tender inside without overcooking the gratin top, which is especially helpful for larger sprouts. After blanching, shock them in ice water to stop cooking and drain well so extra water doesn’t dilute the sauce. If you prefer deeper caramelization you can roast them briefly instead, but don’t skip a par-cook unless you want very long bake times.

Q: Can I make this Brussels Sprouts Gratin Recipe without Gruyère or panko?

Yes—good substitutions for Gruyère are Comté, Emmental, Fontina or a sharp white cheddar; mix flavors if you like a stronger punch. For the topping, plain breadcrumbs, crushed crackers, or toasted chopped nuts (almonds or hazelnuts) work well—toss them with melted butter and a little grated Parmesan for extra umami. If you need gluten-free options, use a 1:1 gluten-free flour for the roux and gluten-free panko or crushed GF crackers for the crisp top.

Q: How should I store and reheat leftovers so the topping stays crisp?

Refrigerate leftovers in an airtight container for up to 3–4 days; if possible keep the topping separate to preserve crunch. Reheat uncovered in a 350°F (175°C) oven for 15–20 minutes or use an air fryer for 6–8 minutes to revive the crispness—microwaving will warm it fast but make the topping soggy. For make-ahead casseroles, assemble and refrigerate, then bake an extra 5–10 minutes (or cover and start covered) if baking straight from the fridge.

Q: Can I make a lighter or vegetarian version of this Cheesy Brussels Sprouts Gratin?

Absolutely—omit bacon for a vegetarian dish and swap heavy cream for 2% milk plus 2 tablespoons mascarpone or a few ounces of cream cheese to keep creaminess with less fat. Use lower-fat cheeses sparingly and bulk up with sautéed mushrooms or white beans for extra texture and protein without adding much richness. Nutritionally, the full recipe is rich (roughly ~340 kcal and ~30 g fat per serving as written), so these swaps will shave calories and fat while keeping the gratin satisfying.

Brussels Sprouts Gratin Recipe My GoTo Cheesy Holiday Side

By Fia MartinezOctober 3, 2025

4.50 (2 Ratings)

Quick Hook

Brussels Sprouts Gratin Recipe that won my aunt's seal of approval. Ever been nervous serving sprouts to picky eaters?
Oh my gosh, this one is creamy, cheesy, and oddly irresistible.

This gratin has a silky béchamel cheese sauce recipe vibe. It pairs nutty Gruyère with a crunchy panko Parmesan topping for gratin.
That contrast is the dish’s biggest selling point.

Brief Overview

The gratin borrows a classic French technique.
It turns humble Brussels into a showy holiday side.

Difficulty sits at medium for home cooks. You need to par-cook the sprouts and make a smooth sauce.
Total time is about 1 hour including blanching and resting.

Yields six side dish servings.
Perfect for roast chicken or glazed ham.

Main Benefits

Top health win: Brussels sprouts bring fiber and vitamin C.
This ranks well among veggie sides and veggie dishes.

Perfect occasion: make-ahead holiday side dish or weeknight comfort.
You can assemble earlier and pop it in the oven later.

What makes it special is texture. The silky sauce meets crisp panko and melted Gruyère.
That Gruyere Brussels sprouts gratin moment? Pure joy.

My kitchen tip: blanched Brussels sprouts gratin stays bright green.
Don’t skip the quick blanch. Blanch 3– 4 minutes for tender heads.

A quick quote from my nan: The crust makes the dish. I learned that when my first crust burned.
Lesson: watch the broiler like a hawk. Broil 1– 3 minutes max.

Want a lighter swap? Use lower fat milk and a little mascarpone.
Want smoky depth? Add crisp bacon to the topping.

Now, onto the ingredients and step-by-step.
Get ready to make a comforting Brussels Sprouts Recipe.

Opening

I love sharing the Brussels Sprouts Gratin Recipe .
Comfort food wins every time. I mean, honestly, who can resist?

Main Ingredients

For the sprouts stage.

1.5 lb (700 g) Brussels sprouts, trimmed and halved.
1 tbsp (15 ml) olive oil.
Salt and black pepper to taste.

Quality tip: pick firm sprouts. No soft spots. Bright green leaves only.

For the cheese sauce stage.

2 tbsp (28 g) unsalted butter.
1 small shallot (≈20 g) finely minced.
1 clove garlic, minced (optional).
2 tbsp (16 g) all-purpose flour.
1 cup (240 ml) whole milk.
1/2 cup (120 ml) heavy cream.
1 tsp Dijon mustard.
Pinch nutmeg, 1/2 tsp kosher salt, 1/4 tsp black pepper.
1 1/2 cups (150 g) grated Gruyère, divided.

Quality tip: use freshly grated cheese. Gruyère should smell nutty. Avoid pre-shredded blends.

For the topping and extras.

1/2 cup (50 g) Parmesan, freshly grated.
1/2 cup (50 g) panko breadcrumbs.
1 tbsp (14 g) unsalted butter, melted.
Zest of 1/2 lemon optional.
Optional: 4 slices bacon, crisp and crumbled.

This setup makes a silky Cheesy Sauce that clings well.

Seasoning Notes

Essential combos work best.
Dijon plus nutmeg is classic. Salted butter helps flavor. Shallot and garlic add depth.

Flavor enhancers I love.
A splash of lemon zest brightens the dish. A teaspoon of mustard sharpens the sauce. Crispy bacon adds smoky contrast.

Quick swaps that save dinner. No Gruyère? Use sharp white cheddar or Fontina. No panko? Use crushed plain crackers.
Want lighter? Swap heavy cream for 2% milk and add 2 tbsp mascarpone.

Equipment Needed

Essential tools only.

9" x 13" gratin or baking dish.
Large pot for blanching.
Saucepan for the béchamel.
Whisk and wooden spoon.
Colander and ice bath bowl.

Household alternatives work fine.
No whisk? Use a fork. No gratin? Use a casserole dish. No microplane? Use a fine grater.

Closing tip

This is my go-to make-ahead holiday side dish . Par-cook, assemble, then bake later.
It shines among Veggie Sides and Veggie Dishes.

Try the blanched Brussels sprouts gratin method for tender centers.
Oh my gosh, that panko Parmesan topping for gratin? Game changer.

Cooking Method quick intro

Fun fact: people eat more Brussels sprouts around the holidays. I love that. This Brussels Sprouts Gratin Recipe turns humble sprouts into a showstopper.

Think silky Cheesy Sauce and a crunchy panko Parmesan topping for gratin . Ready? Let’s get cozy.

Prep Steps

Trim stems and halve the sprouts. Quarter large ones. Do this first. It saves time later. Grate Gruyère and Parmesan. Mince a shallot and garlic. Measure milk and cream.

Save time by setting bowls for sprout, sauce, and topping. Clean as you go. Use one pan for sauce. Heat it only when you need it.

Watch hot water safety. Use tongs for blanching. Run cold water on burns. Keep kids away during broil.

step-by-step Process

Bring salted water to a boil. Blanch sprouts 3– 4 minutes . Shock in ice water. Drain.
Melt butter over medium heat. Sweat shallot and garlic. Whisk in flour and cook one minute.
Add milk and cream slowly. Simmer until the sauce coats a spoon. This takes about 4– 6 minutes .
Whisk in Dijon, nutmeg, salt, and 1 cup grated Gruyère . Stir until smooth.
Toss blanched sprouts with sauce. Transfer to a baking dish. Sprinkle remaining cheese, Parmesan, and panko mixed with melted butter.
Bake at 375° F ( 190° C) for 25– 30 minutes . Broil 1 3 minutes for a golden top. Watch constantly under the broiler.

Visual cues: sprouts should be bright green and tender when pierced. Sauce should cling to a spoon. Top should be golden brown and bubbly.

Edges will bubble when done. Let rest 5 minutes before serving.

Pro Tips

Use freshly grated cheese for best melt. Don’t skip blanching; it prevents a dry, overcooked center. If using bacon, render it with the shallot.

Avoid over thick bechamel. Thin with a splash of milk if needed.

Common mistake: baking a watery sauce. Fix by reducing milk longer. make-ahead option: assemble, cover, and refrigerate. Add 5– 10 minutes to bake time if chilled.

I once nearly burned a gratin under the broiler. Lesson learned: never wander. This dish makes a perfect make-ahead holiday side dish and joins any roster of great Veggie Sides and Veggie Dishes .

Honestly, it feels like a hug on a plate.

Recipe Notes quick intro

A majority of home cooks say sides steal the show. I agree. This Cheesy Brussels Sprouts Gratin with Crispy Panko Top changed my holiday table once.

The Brussels Sprouts Gratin idea feels fancy. It is easy once you get the blanching and sauce right.

Serving Suggestions

Serve this as a star veggie side. Plate small nests of sprouts beside roast chicken. Add a lemony arugula salad to cut richness.

For drinks, try an oaked Chardonnay or a light Pinot Noir. This Brussels Sprouts Gratin Recipe also pairs well with glazed ham.

For casual meals, add crusty bread to sop up the Cheesy Sauce .

Storage Tips

Cool the gratin within two hours. Refrigerate in an airtight container for 3 4 days . To freeze, wrap tightly and freeze up to 2 months .

Thaw overnight in the fridge before reheating. Reheat covered at 350° F ( 175° C) for 20 25 minutes until bubbly.

If reheating single portions, microwave briefly then finish in the oven for crisp topping.

Variations

Want dietary swaps? Make a lighter version with 2% milk and a little mascarpone. For a vegan twist, try a cashew based bechamel and vegan cheese.

Love crispy crunch? Use a panko Parmesan topping for gratin or swap panko for chopped toasted nuts. For seasonal fun, fold in roasted squash in autumn or peas in spring.

This is a great make-ahead holiday side dish when assembled a day early. I often make a blanched Brussels sprouts gratin the night before.

Nutrition Basics

Per serving, expect about 340 calories. Protein sits near 14 grams. Fat is higher from cheese and cream. Brussels sprouts add fiber, vitamin K, and vitamin C.

This Brussels Sprouts Recipe boosts gut-friendly fiber. The Gruyere Brussels sprouts gratin gives calcium and satisfaction.

Final thoughts

Honestly, this dish comforts every time. I once over broiled it and still loved it. Don’t stress the little mistakes. Try it once, tweak, and make it your own.

You’ve got this bake, crisp, and enjoy.

Frequently Asked Questions

What makes a Brussels Sprouts Gratin Recipe turn out creamy instead of watery?

The key is a properly made béchamel style sauce: cook the flour for about 60 seconds, then simmer the milk and cream until it thickly coats the back of a spoon before adding the cheese.

Use freshly grated cheese (pre-shredded often contains anti caking agents that stop it melting smoothly) and add it off the heat so the sauce stays silky. If the sauce seems thin, simmer a little longer or stir in a spoonful more cheese to tighten it up before assembling.

Do I have to blanch the Brussels sprouts before baking? What does blanching actually do?

Blanching for 3 4 minutes brightens the color and ensures the sprouts are tender inside without overcooking the gratin top, which is especially helpful for larger sprouts. After blanching, shock them in ice water to stop cooking and drain well so extra water doesn’t dilute the sauce.

If you prefer deeper caramelization you can roast them briefly instead, but don’t skip a par-cook unless you want very long bake times.

Can I make this Brussels Sprouts Gratin Recipe without Gruyère or panko?

Yes good substitutions for Gruyère are Comté, Emmental, Fontina or a sharp white cheddar; mix flavors if you like a stronger punch. For the topping, plain breadcrumbs, crushed crackers, or toasted chopped nuts (almonds or hazelnuts) work well toss them with melted butter and a little grated Parmesan for extra umami.

If you need gluten-free options, use a 1:1 gluten-free flour for the roux and gluten-free panko or crushed GF crackers for the crisp top.

How should I store and reheat leftovers so the topping stays crisp?

Refrigerate leftovers in an airtight container for up to 3 4 days; if possible keep the topping separate to preserve crunch. Reheat uncovered in a 350°F (175°C) oven for 15 20 minutes or use an air fryer for 6 8 minutes to revive the crispness microwaving will warm it fast but make the topping soggy.

For make-ahead casseroles, assemble and refrigerate, then bake an extra 5 10 minutes (or cover and start covered) if baking straight from the fridge.

Can I make a lighter or vegetarian version of this Cheesy Brussels Sprouts Gratin?

Absolutely omit bacon for a vegetarian dish and swap heavy cream for 2% milk plus 2 tablespoons mascarpone or a few ounces of cream cheese to keep creaminess with less fat. Use lower fat cheeses sparingly and bulk up with sautéed mushrooms or white beans for extra texture and protein without adding much richness.

Nutritionally, the full recipe is rich (roughly ~340 kcal and ~30 g fat per serving as written), so these swaps will shave calories and fat while keeping the gratin satisfying.

What should I serve with Cheesy Brussels Sprouts Gratin can it be the main course?

The gratin is ideal as a showstopping side for roast chicken, glazed ham, pork tenderloin or a Sunday roast its richness benefits from a bright, acidic side like a lemony arugula salad.

It can work as a vegetarian main for two if served with a grain salad, roasted root veg or crusty bread to make it more substantial. For drinks, an oaked Chardonnay or a light Pinot Noir complements the cheese and toasted notes think holiday dinner vibes, not pub-grub.