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
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.
- 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)
- Pre-heat the oven to 375 degrees F and lightly grease roughly 3 quart baking dish.
- 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.
- In a large saucepan over medium heat, add in your butter. Once butter is melted, add in the garlic and saute for 2 minutes.
- 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.
- 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).
- 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.
- Let cool slightly and ENJOY!