Brussels Sprouts with Cheese Sauce

Overhead shot of a casserole dish of roasted Brussels sprouts and cauliflower with gruyere cheese sauce.

5 from 1 vote

Brussels Sprouts with Cheese Sauce

Brussels Sprouts with Cheese Sauce combines roasted Brussels sprouts and cauliflower with a creamy gruyere cheese sauce. A perfect holiday side dish that your family will love!

Course Side Dish

Cuisine American

Keyword brussels sprouts gratin, gruyere cheese sauce

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 331kcal

Author Sue Ringsdorf

Ingredients

For the veggies:

2 pounds Brussels sprouts - steps and leaves removed
1 head cauliflower - broken into florets
3 Tablespoons olive oil
kosher salt and freshly ground black pepper - to taste

For the sauce:

3 Tablespoons unsalted butter
3 cloves garlic - minced
3 Tablespoons all-purpose flour
1 cup 2% milk
1/2 cup heavy cream
1/2 teaspoon dried thyme
kosher salt and freshly ground black pepper - to taste
1 1/2 cup gruyere cheese - freshly grated

Instructions

Make the roasted veggies.

Trim the brussels sprouts by removing the stem and the outer layers. Cut the cauliflower into florets. Place the veggies on two baking sheets and drizzle with olive oil, salt and pepper.
2 pounds Brussels sprouts, 1 head cauliflower, 3 Tablespoons olive oil, kosher salt and freshly ground black pepper
Roast the veggies in a 425 degree oven (or 400 degrees in a convection oven) until they are fork tender and are slightly browned on top.

Make the cheese sauce.

In a medium saucepan, melt the butter over medium heat. Add the minced garlic and stir for 30 seconds. Add the flour and whisk until it's well absorbed. Add the milk and cream and bring to a bubbling simmer. You should see it start to thicken after a few minutes. Then add the seasonings (thyme, salt and pepper).
3 Tablespoons unsalted butter, 3 cloves garlic, 3 Tablespoons all-purpose flour, 1 cup 2% milk, 1/2 cup heavy cream, 1/2 teaspoon dried thyme, kosher salt and freshly ground black pepper
Remove pan from heat and add the freshly grated gruyere cheese. Stir until completely melted.
1 1/2 cup gruyere cheese

Arrange casserole and bake.

Place the roasted veggies in a casserole dish and top with the cheese sauce.
Bake at 350 degrees for approximatly 25 minutes, or until heated through. Broil for a few minutes at the end to get some browning on top. Be careful to NOT burn it though!

Notes

To prep this casserole in advance: Prepare the gratin but don't bake until right before serving. You'll need to increase the bake time to about 45 minutes to get everything nice and hot. Cover with foil if the cheese starts to get too dark on top. Casserole leftovers are GREAT!

Nutrition