Brussels Sprouts Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Parmesan, and baked until brown and bubbling – the perfect Holiday dish!
Brussels Sprouts Gratin
If you are as obsessed with Brussels sprouts as I am, you’ll love these! More au gratin recipes I love are Spinach gratin, Spiralized Winter veggie medley gratin, and the classic Scalloped Potatoes Au Gratin.
If you don’t know what a gratin is, it’s basically any main veggie dish with a crispy crust consisting of a cheese sauce and sometimes breadcrumbs, that is then browned. I love gratins because who doesn’t love warm veggies with cheese! And you can make them using almost any vegetable like my butternut squash gratin or cauliflower gratin.
How do you cook Brussel Sprouts?
There are so many ways, from roasting, sautéing or even eating them raw, shaved in a salad. Here I halved them, then roasted them in the oven.
Here are more Brussels sprouts recipes I love!
- Sauteed Shredded Brussels Sprouts with Pancetta
- Roasted Brussels Sprouts and Shallots with Balsamic Glaze
- Roasted Brussels Sprouts and Cauliflower Soup
- Raw Shredded Brussels Sprout Salad with Lemon and Oil
How To Make Brussels Sprouts Gratin
Brussels Sprouts Gratin
Ingredients
- 16 oz brussels sprouts, trimmed of outer leaves and sliced in half
- 1/4 tsp kosher salt
- black pepper, to taste
- olive oil spray
- 1/2 tbsp butter
- 1/3 cup chopped shallots
- 2 tsp all purpose flour, or gluten free flour for GF
- 3/4 cup fat free milk
- 1/4 tsp kosher salt
- 1 tsp fresh thyme
- 1 tbsp grated parmesan cheese
- 2 oz grated Gruyere cheese, divided
Instructions
- Preheat oven to 400°F. Spray an 8"x12" gratin dish or casserole with olive oil. Add the brussels sprouts and season with salt and pepper. Spray more olive oil over the brussels and place in the lower third of the oven. Bake 15 minutes, toss and bake an additional 10 minutes.
- Meanwhile, heat a medium nonstick pan over medium heat. Add butter and let it melt, add the shallots and cook until softened, about 4 to 5 minutes. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.
- Pour over the brussels sprouts, and top with the remaining cheese. Bake for 15 minutes until top is lightly browned and bubbly.
Love this Skinnytaste recipe!! It is definitely a keeper. It was a hit at a dinner party and it was delicious and easy to make!
Fantastic recipe! It’s on a regular rotation at my house
Can I make this the day before and just reheat on Thanksgiving?
Can non dairy milk be used for this and which one would be best?? Thank
Amazing!!
Great recipe Gina,
I used Cup4Cup gluten free flour and the cheese sauce was excellent.
As advised by another commenter, I added cooking white wine. It elevated the recipe.
My husband had almost 4 servings for dinner.
Thanks for all your hard work.
Why have you taken down all the WW “color” points from your recipes? I am very disappointed.
Can I assemble this ahead of time for Thanksgiving, and just bake it when needed?
That’s what I plan on doing. Too much going on in the kitchen on Thanksgiving so I make as much as I can the day before
Made this deliciousness for easter. We normally roast out brussel sprouts for the holidays, well, because we love them but I decided to try this out. They were gone very quickly. May need to double/triple the batch for Thanksgiving.
Thanks Gina for an awesome recipe.
I used Cup 4 Cup gluten free flour and the sauce was very thick. I have had trouble with some of the other gluten free flours as a thickening agent.
One of the best part of your recipes is that they are so easy to modify. I used mozzarella (availability) and added a cap of white wine at the end. My husband had 3 servings.
I served it with your it with your super moist zucchini burgers. Thanks again for such wonderful healthy recipes,,, with gluten free options. Also, always happy that your print comments. It lets me find great alternatives
Thanks Lisa!
HIYA!
I am super excited to make this recipe. Do you think it would work ok if I used a light butter (so as to knock the point value down from 3 to 2 per serving)??
Sure!
Absolutely love Brussels sprouts and butternut squash together. So combining them in this recipe today. Can’t wait to try. Already tried with just the sprouts only and it was a hit at dinner! Yummy!
Can I substitute broccoli or asparagus?
Is it ok to use pre shredded bag of gruyere or will it not melt as well for this recipe?
How would mozzarella be instead of gruyere?
Which gluten free flour would you recommend?
I used feta cheese instead & this tastes amazing! Tricked the kids into eating Brussel sprouts! lol Awesome!
Lol, awesome!!
Very easy to prepare and very tasty. I used half & half instead of milk.
Will make this again.
Can I use heavy cream to make a “ non skinny” dish?
These are great. Making them again, soon.
Can you use frozen brussel sprouts, thawed?
I’ve made it with frozen many times. No need to thaw, just roast them from frozen.
Yummy yummy in my tummy! This is an awesome side and a great way to prepare Brussels sprouts. This will definitely be in my rotation now.
So I am confused by the freestyle points….it says 3 but then +3?? So is it 3 or 6 points?? I LOVE that your recipes have the points/serving already calculated!! Thank you!!
Hi Jamie! It is 3 FS points- the other is Points +, an older WW program.
Okay, so this recipe is amazing! But, when I followed the cooking instructions the sprouts came out too mushy for my liking. If you prefer firmer sprouts, this is what I did: cooked at 375 for 8 mins, tossed and cooked for an additional 8 mins. Topped with sauce and cooked for 11 mins and broiled until the cheese started to brown. The texture was perfect!
Very tasty and easy recipe. A way to elevate a vegetable without the additional calories.
I added extra gruyere on top bc I ate light all day but otherwise made this exactly as written and it was delicious. Could eat just these as my meal they were so flavorful and filling. Thanks!
I made these for Christmas and everyone raved! For make-ahead, I roasted the sprouts and made the sauce the day before and kept them seperate. The day of, I reheated the sauce and thinned it out a bit with some more milk, and assembled per the recipe. I used about a half tsp of dried thyme instead of fresh.
I want to make these ahead for thanksgiving. Thanks for sharing! It came out ok with making the sauce ahead of time?
What if I don’t have shallots?
My daughter made this recipe a couple of years ago. It is now a standard dish for the holidays!
Forgot to leave my rating with my comment above!
I made this to go with steak and baked sweet potatoes the other night and it was very good! I might use a little less shallot next time but that’s just a personal preference 🙂
Has anyone tried finishing this recipe in the crockpot, after covering the sprouts with white sauce and cheese? I wonder if it’d turn out ok?
Sure as long as you don’t overcook them.
Has anyone attempted to double the recipe? I want to make this for Thanksgiving and want to have enough for everyone.
Can I use a regular onion and dried thyme ? What amounts of each?
Would it be possible to make this in a slow cooker?
I’m wondering the same thing could you make this ahead of time??
You can do everything minus the sauce and cheese, add that just before serving.
Could you make this recipe ahead of time? If so, how would you reheat?
This is delicious! Made it tonight along with the Stuffed Turkey Tenderloin with Butternut Squash and Figs. Will be making again.
Great!
This is not gluten free. It contains flour
It is noted to use GF flour if needed.
Has anyone tried it with GF flour?
I’ve used gluten free flour and it’s delicious
If I double the recipe, how long should I cook it?
Same time should be ok in a bigger dish
I made this last year for Thanksgiving – it was so good! Will be making it again this year.
I made this for the first time last night and it was AMAZING. I followed the recipe to the letter, no add on’s! Definitely going to become part of my weekly meal rotation!
Great!!
This recipe is not hard to make. I add chicken to it to make a meal out of it. It is super good.
Thank you thank you thank you!!
I make a version of this that’s a family favorite but a whole lot less healthy so I don’t make it very often. Thank you for this version, I made it for dinner tonight and everyone loved it! I’ll happily add this version to the regular rotation.
Wonderful. My daughter hates Brussels sprouts. And she loved these!! Our favorite go to now
I made this recipe for New Year’s Day dinner and my daughter and I liked it. We will definitely eat it again because it is quite tasty and nutritious and it isn’t that complicated to make.
My daughter in law tripled this recipe for Christmas Day and it was delishous! I’ll definitely make this.
My daughter fixed this for Christmas dinner and it was delicious. I was skeptical because I don’t care for Brussels sprouts, but prepared this way they were delicious. She did add a few chopped bacon pieces but otherwise followed the recipe. Yum!
Made these for thanksgiving dinner. They were delicious and very easy to make. I didn’t use the shallot. Used butter, and olive out, salt, pepper roasted exactly as the recipe states. Used 6ozs Gueyere cheese mixed with 4ozs grated petal Parmesan cheese. After Brussels we’re done in oven, I poured them into saucepan w melted cheese. Tossed them in cheese then covered. I didn’t even need to bake them!! That’s how delicious they were!! Highly recommend- they were big hit!! Enjoy!!
I wasn’t a big fan of these, though I”ve tried roasting brussels sprouts before and not liked them – it could be I just don’t like them prepared roasted! I liked the cheesy sauce, but maybe I’ll try it over roasted broccoli next time.
I tried so hard…..But my cheese measurement may have been off and my sauce kind of seized up. Didn’t look pretty but was really good! I will have to practice my roux technique. Love your recipes!
I love Brussels sprouts, but I forgot how much I dislike charred vegetables until after they were in the oven for the first ten minutes and I started smelling them. So I took them out and finished them up in the microwave. Now I have the sauce on them and am keeping them warm on my hotplate till dinner time, when I nuke them for a couple of minutes. I think they are going to be fabulou.s. Happy Thanksgiving, Gina and everyone! Thanks to you I have WW-friendly stuffing, cranberry sauce, and vegetables.
could you sub coconut milk for the skim?
Amazing recipe! My family is normally scared of brussel sprouts and they loved this dish at our TG lunch yesterday. I didn’t have the gruyere cheese, so I used smoked gouda. It was delish! Making it again for TG lunch at work this week!
Made this tonight, it’s delicious! Definitely will make again. Thank you!
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Can i use whole milk
I did, as it was all I had. Still turned out great.
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Do you think I would be able to make this then transfer to a crockpot to keep warm?y family would love this but I’m not hosting thanksgiving this year.
Sure just be careful not to overcook
Did you end up trying this? And did you Roast everything then put in the crockpot on warm? Thanks!
I made this for Thanksgiving last year at my in-law’s house and am making it again this year at my parent’s house. It’s so tasty!
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I really want to try this recipe but I am not a fan of the taste of thyme… is there another herb you can recommend I use in place of it? I don’t want to to just omit it completely and lose too much flavor. Thank you!
It’s very subtle, you could always use less.
I fixed this for supper last night and it was delicious. Very easy to make and did not taste like “diet” food. Will make again! Thank you!
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Would it be ok to use 2% milk? Also, have you ever substituted yellow or red onion for shallots?
Sure, no but it would be fine I am sure
I just bought and received Skinnytaste Fast and Slow, Skinnytaste cookbook light on calories big on flavor and Skinnytaste Meal Planner. Though the books are beautiful, I am VERY disappointed that the recipes don’t include the weight watchers points like you do on all the Facebook recipes you posted.
They are all listed under cookbooks on the Skinnytaste site.
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Made this yesterday, using arrowroot starch instead of flour because my husband and I are trying to go grain free in our eating. That worked nicely. It was so delicious! I will certainly be making this again.
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I’ve made this dish the last 3 years for Thanksgiving. It’s a big hit!! It’s on my list again this year 🙂
One of our favs!
Can you use almond milk?
I used cashew milk, which has only 25 calories per serving and it worked perfectly. 🙂
This looks delicious, but I am not a fan of thyme. Is there another herb that would work? Thank you for the wonderful recipes!
You can leave it out!
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Just made these tonight and they were delicious! Several of your recipes are permanent in our dinner rotation. Thank you from someone who is not really good at cooking!
You’re welcome Erin! 🙂
Just made these tonight, delicious!!!!!!
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Just made this and it was absolutely delicious! Would be nice for a holiday.
When does the second 1/4tsp of salt go in?
Mmmm, just finished making this. It’s delicious! Thanks for sharing the recipe. Happy Thanksgiving!
I’ve made this every year for Thanksgiving since you added this recipe. People ask for it now! Thanks for another delicious recipe!
I love this one too!
Hi Gina! I want to make these for Thanlsgiving for a larger crowd. Can I double the recipe? Thanks!
Yes.
If were to add bacon or pancetta, when would you suggest I add them in?
I would brown them first, then set aside. Add back when you add the cheese.
Can you make this ahead of time and bake the next day?
I think it would be fine if you prep ahead. But I would def bake the day of.
Can you use frozen Brussel sprouts?
I have never tried them with frozen.
Can you make this ahead and pop in oven to warm up?
You can prep it the day before but I think it would be best to bake the day of.
do the carbs come in with the flour? if i use almond flour will that decrease carbs?
Any make ahead suggestions? Could I make the sauce earlier in the day and assemble later? Kitchen and stove space are always at a premium on holidays! Thanks. We always love your recipes!
Could this be made the night before and then pot in warm in the crock pot? I’m trying to strategize Thanksgiving meal prep.
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I actually have a question, not a comment, could this dish be made the day before and then reheat it before serving on the following day?
Sure.
I have loved every recipe on your site and I was so happy to find this Brussel sprouts one. I love them! I made it tonight and it was delicious. I have been cooking straight from your blog for a month and a half and have lost 14lbs. Thank you for making GOOD low calorie recipes!
That is awesome!!!! I love this recipe too!
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This looks awesome! My kids hate brussels sprouts but I have a feeling they are going to eat up this recipe!
Made this today was excellent and so simple
Can you make this with Cauliflower? If so would you boil the cauliflower first?
Roasted cauliflower is delicious. No need to precooked it.
Really loved this recipe for Thanksgiving! It was a hit. Definitely recommend!
Made this for thanksgiving and they were gone in minutes!! First time ever making Brussels sprouts too. Definitely recommend this recipe. I used a block of Gruyere and cheddar cheese mix from Trader Joes. So good. Thanks Gina!
This looks delicious! Going to try it soon. I was curious about the baking time. A total of 40 mins at 400 degrees seems like a lot. Do they get mushy? I usually roast mine for 12-15 total…
No they don't get mushy but you can use your judgement to make them to your liking.
we are having a snowstorm right now and I made sure to stock up on all of these ingredients yesterday It's the warm, gooey comfort food I'm craving tonight as we're going to be snowed in for a day or two. This was the absolute favorite part of Christmas dinner for both me and my husband and we've been craving it ever since. It's fantastic!!!
I wanted to serve this as a main course, so I browned half a pound of turkey sausage and added that to the brussells sprouts just before adding the cheese sauce. Served it with brown rice and cottage cheese. Will be making this again!
Yum!
we made this as part of our Christmas dinner yesterday, and it was absolutely incredible and by far my favorite part of the meal. I could not stop eating them! Will make again and again and again.
This was really delicious on Thanksgiving. I'm so glad I found the recipe here! It was nice to have something cheesy since nothing else normally is at our Thanksgiving dinner. This would be a great dish to make any time.
I made these for Thanksgiving. I think you could increase the amount of Brussels Sprouts (to about 18 oz) and still have enough cheese sauce to cover all of the sprouts.
I made these last night for dinner and they were wonderful! I am sure you could use a swiss cheese too if you couldn't find gruyere. But the gruyere did give a delicious flavor.
Yes, any cheese you like!
I'm also curious like Samantha…less work tomorrow the better 😉 Happy Thanksgiving!!
I would prep but you really want to make the cheese sauce right when you're about to serve it.
do you know if this could be made ahead and finished off the day of? Thanks! — Samantha
I would totally love to make this recipe on Thanksgiving- when I went to the store today, I could only find *frozen* Brussels sprouts. Hopefully that won't ruin the recipe?
I roast frozen Brussels all the time. The key is to roast them from frozen, not thawed. If you roast them from a thawed state, they get mushy.
I'm looking to make these for Thanksgiving but have about a 30 minute drive? How do you suggest prep beforehand? Thanks!!
I'm thinking you could make the cheese sauce, add it to the brussels and finish it there?
The PERFECT holiday dish in my opinion…which is judged by equal parts cheese and veggies. 😉 Thank you so much for sharing this recipe! Xo, Alison
http://www.simplyfairbyalisonjeanine.com
This looks fabulous. I probably won't be able to make this for Thanksgiving, but definitely after. I love using flour to thicken up my sauces too. Nice job!
I need to share this recipe with my sister-in-law. She and her family are also Brussels Sprouts lovers and this sounds so very good! Happy Thanksgiving!
Pinning this to try!
Recently fell in love with Brussels sprouts. Just bought all the ingredients to make this for Thanksgiving. Can't wait!!
This looks delicious! But I don't think I'd be able to only eat 1/2 cup of this! I'd rather eat this than the turkey 😉
Is the wooden spoon essential for a particular reason?
I always use wooden spoons, just my preference.
Omg, yes please!! What a beauty!
I love Brussels Sprouts! Can I use a yellow or red onion instead of shallots?
I love all the recipes you have on your site. Are they all in your new cookbook?
I feel like this will be a MUCH better options than potatoes for me. Even though I DIE for a potato.
I can't wait to make this! Brussels Sprouts are my favorite.
I like Brussels Sprouts to begin with but I would really like them like this. So yummy!
Mmmm I reckon this would easily be had as dinner, by me…not sure I could share unless there were some other tasty treats on the table to accompany it, it looks fantastic. I would never have thought of using sprouts in gratin, clever 😀 x
Whaaaaat. This looks delicious. You had me at cheese.
I like to prep them like above, wrap in foil with a fair amount of butter and some soy sauce, then bake at 350 for about 45-hour, steams them in the foil…tasty.
This looks awesome and we love gruyere! Unfortunately I want to make these RIGHT now and have only cheddar and mozzarella. Any chance the cheddar would work with this? Or maybe the mozzarella with some parmesan or romano blended in?
Looks so yummy not sure I can wait till thanksgiving to try. I wonder if it would work with broccoli my kids love that also.
Oh, this looks incredible! YUM.
This looks fantastic and I'm in charge of bringing some sides for thanksgiving. This wold be perfect! Would this be able to be prepared before hand and then baked when ready to eat?
This looks like a great thanksgiving side Gina!
Looks like the perfect side dish for Thanksgiving!
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Perfect timing! I was just searching for a brussels sprouts recipe and saw your Instagram post! This will be perfect for Thursday!
This looks delicious! I wish more people in my family loved sprouts the way I do so I could make this for Thanksgiving. Looks like I'll just have to save it for me. Darn 🙂
Oh Gina, you are a mind reader! I have been wanting a kicked up Brussels recipe, but can't get away from roasting them. Genius… you don't have to. Just roast 'em first, and dress them up second. So smart.
Gina– your recipes have transformed our family meals. I cook almost exclusively from your recipes. I follow you on all platforms, and I've noticed that when you post a new recipe, you don't always put it on Pinterest. I- and many others I know- do meal planning via Pinterest, so my request to you would be to ask if you would post your new recipes to Pinterest, in addition to the other platforms you are posting them on. Thanks for your consideration!
gina posts all her recipes on her main pinterest board… just make sure thats the one youre following
I'm pretty obsessed myself!
Can you make this ahead of time and heat up???
I would prep ahead, but bake just before eating.
Brussels are so awesome, I always love finding a new way to make them!
Love brussies! This looks fantastic and I happen to have half a huge stalk at home…
This looks like an amazing way to try out some brussels sprouts!
Looks excellent! I love stirring melted cheese, it's therapeutic for me. Definitely going to make this for Thanksgiving!
Great! Everything is better with cheese : )
And crispy Bacon
I thought that was "everything's better with Blue Bonnet on it!"
That too!! Lol