Brussels Sprout Gratin

Friends, it is my call of duty in life to get these darn kids to EAT THEIR BRUSSELS! It’s debatable, no? I mean is it really required? Sure they love plenty of the veggies we serve around here, great, fantastic, I’ll take it! But they just don’t do the whole Brussels Sprout deal. They cringe at just the mere sight of them…before even a taste.

But Im a giant fan…and so is Nick…and it has been my 6-year long quest to find a way for these kiddos to see that they really are yummy. We roast them, throw maple syrup on them, butter them to the nines, even shred them and still, nothing. Nada. “Mom, I tried them but I just don’t care for them” is usually the response I get when they are served.

So, it is with great accomplishment and near tears of joy that I present to you the recipe that has done it. They are believers. They are Brussels Sprout believers! 

Perhaps it’s because I called this dish “Brussels Sprout Macaroni and Cheese” when I served it. Perhaps it’s because they are just trying to make me stop experimenting with new ways to serve them. Or perhaps it’s because you can’t see much green in that dish full of gooey, delightfully-cheesy madness. But whatever it is, they ate them. And you wanna know what? I got a “mom, I really do like these” out of the deal!

So I can now sleep at night. Please try these…and the brown crispy edges around the dish? I’ll fight you for them!

Brussels Sprout Gratin


16-20 Ounces Brussels Sprouts, halved

1/2 Tablespoon Olive Oil

3/4 Cup Heavy Cream

1/2 Cup Whole Milk

2 Tablespoons All Purpose Flour *sub gluten free AP flour for gf

1 Garlic Clove, grated or minced

1 Teaspoon Kosher Salt

1/4 Teaspoon Black Pepper

1/3 Cup Shredded Swiss Cheese

*Butter for the baking dish


Preheat oven to 400. Butter an 8×8 baking dish and place halved sprouts in the dish. Drizzle olive oil on top of the sprouts and toss to coat. Bake for 15 minutes.

While sprouts are baking, whisk together the cream, milk, flour, garlic, salt and pepper. After Brussels have cooked for 15 minutes remove from the oven and turn the oven up to 425. Pour the cream mixture over the sprouts and top with shredded Swiss. Return to the oven and bake for an additional 20 minutes or until bubbly and the top is beginning to brown. Serves 4+ as a side.

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