Brussels Sprout & Leek Gratin Recipe
This creamy and cheesy Brussels sprout & leek gratin is the perfect side dish for any occasion! This easy-to-make Brussels sprouts gratin features a creamy sauce and loads of melty cheese; it’s an excellent way to use up fresh Brussels sprouts. And it makes a fantastic side for Thanksgiving, Christmas, or any time of the year!
If you’re looking for the perfect side dish, this au gratin recipe is for you! Honestly, this might be the best side dish I’ve ever made—and it’s currently one of my new favorite things to eat. In fact, I should probably pick up more Brussels sprouts the next time I go to the store.
In many ways, this cheesy Brussels sprout gratin reminds me a lot of my cheesy zucchini casserole and is further proof that any veggie can become your new favorite if you put enough cheese on it. It’s taken a while, but it looks like my Wisconsin roots are finally showing up in my cooking…
Anyway, this delicious Brussels sprouts and leek gratin is super tasty, easy to make, and packed full of cheesy goodness.
With just a handful of ingredients, this gratin can be on the table in as little as 30 minutes. It can also be prepped ahead of time and simply warmed up, making it perfect for any busy special occasion.
This recipe is a great way to sneak in extra veggies and introduce picky eaters to new flavors. It’s sure to be a hit with the whole family!
I love serving this cheesy gratin during fall and winter (it’s especially great for Thanksgiving and Christmas dinner!), But it’s delicious any time of year and pairs perfectly with almost any main course.
How to Make Brussels Sprout & Leek Gratin
Ingredients
- Olive oil
- Butter
- Leeks, washed and thinly sliced
- Fresh Brussels sprouts, washed and shredded
- Minced garlic
- Heavy cream
- Gouda cheese, shredded
- Grated Parmesan cheese
- Sea salt
- Freshly ground black pepper
- Fresh thyme
- Panko breadcrumbs (or regular breadcrumbs)
Directions
Preheat your oven to 425°F. (220°C) Grease a 9×13 glass casserole dish with butter and set aside.
Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced leeks and cook, stirring often, until softened.
Add the garlic and cook until fragrant. Transfer the leek mixture to a large heatproof bowl. Add the shredded Brussels sprouts and toss to combine. Set aside.
In the same skillet, add the heavy cream, 1 cup of shredded Gouda, 1/4 cup of the Parmesan cheese, salt, pepper, and fresh thyme. Bring to a simmer, stirring constantly, until the cheeses are melted and the sauce has thickened. The sauce should be thick enough to coat the back of a spoon.
Pour the sauce over the Brussels sprout and leek mixture. And toss until everything is well coated.
Spoon the mixture into your prepared casserole dish. Sprinkle the breadcrumbs evenly over the top, followed by the remaining Gouda and Parmesan cheese.
Bake for 20–25 minutes, or until the Brussels sprouts are tender.
Switch your oven to broil and broil until the top is golden brown and bubbly.
Remove from the oven and let cool for 5–10 minutes before serving.
Enjoy!
Recipe Notes
Any leftover gratin can be tightly wrapped in plastic wrap or transferred to an airtight container and stored in the fridge for up to 5 days. To reheat, simply warm it in the oven until heated through.
This gratin can be prepped a day in advance and cooked or reheated the next day.
I love using Gouda or smoked Gouda cheese for this recipe, but you can also use Gruyère cheese, Swiss cheese, or white cheddar cheese.
Be Sure To Check Out These Great Sides, Too!
Stovetop Maple Bacon Brussels Sprouts
Cheesy Baked Zucchini Casserole
Quick and Easy Instant Pot Mashed Potatoes
Homemade Cranberry Relish Recipe
Brussels Sprout & Leek Gratin
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter for greasing
- 2 leeks washed and thinly sliced
- 1 lbs. fresh brussels sprouts washed and shredded
- 4 cloves garlic minced
- 2 cups heavy cream
- 1 8-oz block gouda cheese shredded. This should give you roughly 2 cups of shredded cheese.
- 1/2 cup Grated Parmesan cheese
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2 tsp fresh minced thyme
- 1 cup Panko breadcrumbs or regular breadcrumbs
Instructions
- Preheat your oven to 425°F. (220°C) Grease a 9×13 glass casserole dish with butter and set aside.
- Heat about 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the sliced leeks and cook, stirring often, until softened.
- Add the garlic and cook until fragrant. Transfer the leek mixture to a large heatproof bowl. Add the shredded Brussels sprouts and toss to combine. Set aside.
- In the same skillet, add the heavy cream, 1 cup of shredded Gouda, 1/4 cup of the Parmesan cheese, salt, pepper, and fresh thyme. Bring to a simmer, stirring constantly, until the cheeses are melted and the sauce has thickened. The sauce should be thick enough to coat the back of a spoon.
- Pour the sauce over the Brussels sprout and leek mixture. And toss until everything is well coated.
- Spoon the mixture into your prepared casserole dish. Sprinkle the breadcrumbs evenly over the top, followed by the remaining Gouda(roughly 1 cup) and Parmesan cheese.
- Bake for 20–25 minutes, or until the Brussels sprouts are tender.
- Switch your oven to broil and broil until the top is golden brown and bubbly.
- Remove from the oven and let cool for 5–10 minutes before serving.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi there, havent tried it yet, looks lovely though, how much is a block of gouda? I see a cup to start with, then the remaining, not sure how much is suggested, nlooking forward to this😀.
I usually use an 8 oz block of gouda cheese, which gives me roughly 2 cups of shredded cheese. I put 1 cup in the spouts and 1 cup on top. I’ve updated the recipe card too, so the specific measurements are included!
Lovely, thank you