Cheesy & Creamy Brussels Sprouts Gratin Recipe
This Cheesy & Creamy Brussels Sprouts Gratin features tender shredded Brussels sprouts and leeks enveloped in a rich, velvety cheese sauce made from mature cheddar and cream cheese, topped with a golden breadcrumb crust. It’s a comforting side dish perfect for cozy dinners or holiday meals.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: British
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 750 g Brussels sprouts, bottom stem removed then shredded
- 2 leeks, washed, topped and tailed, sliced into thin rounds
Cheese Sauce
- 2 tablespoons unsalted butter
- ¼ teaspoon salt (for vegetables)
- 500 ml whole milk
- 4 tablespoons cornflour (cornstarch)
- 150 g mature cheddar cheese
- 150 g cream cheese
- 2 teaspoons honey Dijon mustard
- 1 teaspoon onion granules
- 1 teaspoon garlic powder
- ¼ teaspoon salt (for sauce)
- ¼ teaspoon ground black pepper
Topping
- 50 g extra mature cheddar cheese to sprinkle
- 2 tablespoons breadcrumbs (gluten-free optional)
Instructions
- Prepare the vegetables: Melt the unsalted butter in a large wide-bottomed saucepan over gentle-medium heat. Add the shredded Brussels sprouts and sliced leeks along with ¼ teaspoon salt. Cook for 10-15 minutes, stirring occasionally, until the leaves are wilted and starting to turn golden at the edges. Remove from heat and set aside.
- Make the cheese sauce: In a separate large saucepan, whisk together whole milk and cornflour until smooth. Place over medium heat and bring to a gentle boil, whisking constantly to avoid lumps. As the mixture begins to boil and thicken, add the mature cheddar cheese, cream cheese, honey Dijon mustard, onion granules, garlic powder, ¼ teaspoon salt, and ground black pepper. Stir continuously until the sauce is thick, smooth, and just begins to bubble, then remove from heat.
- Combine and assemble: Pour the cheese sauce over the cooked Brussels sprouts and leeks, mixing thoroughly to fully combine. Transfer the mixture into an oven-to-table gratin dish.
- Add topping and grill: Sprinkle the top evenly with breadcrumbs and the extra cheddar cheese. Place the dish under a grill set to medium heat for 5-10 minutes, or until the breadcrumbs are golden and the cheese is bubbling.
- Serve: Serve the gratin immediately while hot and bubbly for the best creamy, cheesy experience.
Notes
- You can use gluten-free breadcrumbs if you need a gluten-free option.
- Shredding the Brussels sprouts helps them cook evenly and blend beautifully with the creamy sauce.
- Adjust cooking time under the grill based on your equipment to avoid burning the topping.
- This dish pairs well with roasted meats or as a hearty vegetarian main.
Keywords: Brussels sprouts gratin, cheesy gratin, creamy vegetable side dish, Brussels sprouts recipe, baked Brussels sprouts, holiday side dish
