Cheesy Brussels Sprouts Gratin

Happy week of Thanksgiving! I’m here with a last minute Thanksgiving side dish for you in case you haven’t already planned out your dinner menu to a t. I’ve been going to our big family Thanksgiving gathering pretty much every year of my life which means that all I have to do is show up with one single dish to share. My aunts have cooked the turkey since I was little so I’ve never experienced a high stress, cooking all day, kind of holiday. I’m not complaining about that one bit.

I almost always get asked to bring sweet potato casserole. Coming from a traditional southern family, we LOVE our sweet potato casserole (and all of the other 59 potato dishes being served). But, I’m thinking this year I might also sneak this Cheesy Brussels Sprouts Gratin onto the dinner table. :D

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I struggled to decide which cheese would be best in this dish. At the end of the day, any melty cheese will work nicely but here are some ideas: mozzarella, provolone, gruyere, gouda, swiss, ETC. If you try something different out, PLEASE let me know how it turned out!

For mine, I used a provolone + gruyere mix that I found at my local market and I love how it turned out!

How to Make Cheesy Brussels Sprouts Gratin

First we boil the brussels sprouts for about 6 minutes, drain them, and let them dry while we make the CHEESE sauce.

To make the sauce, we melt a little butter and then saute our garlic. A bit of flour is whisked in before mixing in the milk. Finally, a hefty amount of cheese gets melted into the sauce which is then tossed together with the sprouts.

The whole mixture gets added to a baking dish and is topped with more cheese (duh) and then baked for about 25 minutes. THAT’S IT! Pretty easy as far as Thanksgiving sides go.

Cheesy Brussels Sprouts Gratin

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• Author: Food with Feeling
• Prep Time: 10 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 20 minutes
• Yield: 6 servings
• Category: side dish
• Method: baking
• Cuisine: american

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Ingredients

• 3 pounds of brussels sprouts, trimmed and halved
• 3 cloves of garlic, minced
• 2 tablespoons of unsalted butter
• 1/4 cup of all-purpose flour
• 2 cups of milk
• 2 cups of cheese, grated and divided (I used a provolone + gruyere mix but cheddar and gouda would also work well!)
• salt and pepper to taste (I used about 1/2 teaspoon of each)

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Instructions

1. Pre-heat the oven to 375 degrees F and lightly grease roughly 3 quart baking dish.
2. Bring a large pot of water to a boil. Cook the brussels sprouts until tender, about 6-8 minutes depending on how big your sprouts are. Drain and lightly dry with a towel. Set aside.
3. In a large saucepan over medium heat, add in your butter. Once butter is melted, add in the garlic and saute for 2 minutes.
4. Whisk in the flour and cook for 1 additional minute. Whisking constantly, slowly add in the milk and continue to cook until the sauce begins to really thicken. This will take about 5-7 minutes.
5. Remove from the heat and mix in 1 1/2 cups of the cheese. Season with salt and pepper ( I used about 1/2 teaspoon of each).
6. Mix the brussels sprouts into the cheese mixture, mix well, and then pour into your prepared baking dish. Top with the remaining 1/2 cup of cheese and bake for 25 minutes. Watch the last 10 minutes to make sure the cheese isn’t burning and cover with foil if so.
7. Let cool slightly and ENJOY!