Dinner

Cheesy & Creamy Brussels Sprouts Gratin Recipe

ByElena Hart November 16, 2025November 16, 2025

Introduction

This Cheesy & Creamy Brussels Sprouts Gratin is a comforting side dish that transforms humble sprouts into a rich, flavorful treat. With a smooth cheese sauce and crispy golden topping, it’s perfect for holidays or a cozy weeknight.

A round skillet filled with a baked dish, showing a top layer of melted, golden-brown cheese sprinkled unevenly with small browned spots, covering a thick, creamy layer beneath with shredded light green vegetables mixed in. The skillet is black with one side partially covered by a woman's hand wearing a dark blue sleeve, holding the handle. Next to the skillet, there is a large spoon with a wooden handle resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons unsalted butter
750 g Brussels sprouts (bottom stem removed then shredded)

2 leeks (washed, topped and tailed, sliced into thin rounds)
¼ teaspoon salt

500 ml whole milk
4 tablespoons cornflour (cornstarch)

150 g mature cheddar cheese + 50 g extra to sprinkle
150 g cream cheese
2 teaspoons honey Dijon mustard

1 teaspoon onion granules
1 teaspoon garlic powder
¼ teaspoon salt

¼ teaspoon ground black pepper
2 tablespoons breadcrumbs (gluten-free if preferred)

Instructions

Step 1: Melt the butter in a large, wide-bottomed saucepan. Add the shredded Brussels sprouts and leeks with ¼ teaspoon salt.

Step 2: Cook on gentle-medium heat for 10–15 minutes, stirring occasionally, until the leaves are wilted and just starting to turn golden at the edges. Remove from heat and set aside.
Step 3: Whisk together the milk and cornflour in a large saucepan until smooth. Heat gently, whisking constantly until the mixture reaches a gentle boil and thickens.
Step 4: Stir in the cheddar cheese, cream cheese, honey Dijon mustard, onion granules, garlic powder, ¼ teaspoon salt, and ground black pepper until the sauce is thick and smooth. Remove from heat once bubbling.

Step 5: Pour the cheese sauce over the cooked Brussels sprouts and leeks, mixing until fully combined.
Step 6: Transfer the mixture to an oven-to-table dish. Sprinkle evenly with breadcrumbs and the extra cheddar cheese.
Step 7: Place the dish under a grill set to medium heat for 5–10 minutes, until the breadcrumbs are golden and the cheese is bubbling.

Step 8: Serve immediately for the best creamy and crispy contrast.

Tips & Variations

Use gluten-free breadcrumbs to make this dish suitable for gluten intolerance without compromising the crunch.
For extra flavor, add a pinch of nutmeg to the cheese sauce during cooking.

Swap cheddar for Gruyère or a mix of cheeses for a different taste profile.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 180°C (350°F) until warmed through to maintain the crispy topping and creamy interior. Avoid microwaving to prevent sogginess.

How to Serve

A close-up of a creamy baked dish in a white pan, showing at least two layers: the top layer is golden-brown with melted cheese that forms a crispy texture, while underneath there is a creamy white sauce mixed with light green vegetable pieces, possibly cabbage or leeks, that add soft, leafy textures. The overall look is rich and cheesy with bubbling cream visible between the layers. The background shows a white marbled texture. 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 gratin?

Yes, frozen shredded Brussels sprouts can be used. Thaw and drain any excess moisture before cooking to avoid a watery gratin.

Is it possible to make this dish dairy-free?

You can substitute butter with a plant-based alternative and use dairy-free milk and cheese substitutes. Keep in mind that the texture and flavor will differ slightly from the original recipe.