Creamed Brussels Sprouts Recipe

Make everyone at the table a lover of Brussels sprouts with this creamy cheesy gratin. It's a great holiday side dish and weeknight supper.

– 1 1/2 pounds medium Brussels sprout – 2 Tbsp butter – 3 large shallots, peeled and finely minced – 1 Tbsp flour – 1 Tbsp Marsala wine – 1/2 cup whole milk – 1/2 cup heavy cream, or half and half – 11/2 heaping cups shredded sharp cheese such as Gruyere, Cheddar, or your choice, divided – salt and pepper to taste – pinch freshly grated nutmeg – fresh thyme leaves for garnish



Heat oven to 375F. Rinse and trim sprout stalks. Cut in half. Quarter big sprouts. Bring a large saucepan of salted water to boil. 

Step 1

Step 2

Add sprouts and cook 3–4 minutes. Drain and immediately dip in ice water to stop cooking and set color. Drain sprouts when cool.

Step 3

Sauté shallots in butter for 5 minutes in a skillet. Add the flour and stir for another minute without browning. Add Marsala and mix. 

Step 4

After cooking, let the wine soak in. Stir milk and cream into a thick sauce. Blend one heaping cup of cheese until melted after removing from heat. 

Step 5

Salt, pepper, and nutmeg to taste. Mix sprouts into cheese sauce. Create a regular 8x10 gratin dish. Bake 30 minutes till bubbling under loose foil. 

Step 6

Sprinkle with the remaining 1/2 cup cheese and broil until melted and browned. Add fresh thyme before serving.

Also See

Whipped Kabocha Squash with Vanilla Bean and Nutmeg Recipe