Mmmm tender Brussels in a creamy gruyere cream sauce, baked till bubbling with flavor. It’s the perfect thanksgiving side dish and an easy option to whip up in under 40 minutes. I love how Brussels sprouts can be cooked and prepared in so many different ways. Whether you fry them, roast them, or blanch them…I think they are just wonderful.

I’ve always loved Brussels sprouts. They are so simply good on their own and have such a wonderful texture. This is the first time I’ve done a Brussels sprouts “casserole” and I must admit it’s one of my favorites of all the ways I’ve prepared them. The blanched Brussels instantly take in all the creaminess and flavor of the gruyere cheese. They are so incredible paired next to turkey and some mashed potatoes. I love the zing from the gruyere cheese. It’s such a good melting cheese with a very unique flavor you can’t get with other cheese. This cheese was made to be melted on top of some yummy Brussels sprouts.

Note: You don’t have to use shallots, you could also use a sweet onion and slice them paper thin. Any type of onion will add that flavor to make this dish just right. Also, If you’re not a fan of gruyere cheese, a white cheddar would also work wonderful as well.



Prep time: 8 minutes

Cook time: 25 minutes

Total time: 33 minutes

Serves: 12+


1.5 lb. Brussels sprouts, trimmed and out layers removed

2 large shallots, thinly sliced

3 tbsp salted butter

3 tbsp all purpose flour

2 1/4 cup whole milk, warm

8 oz. gruyere cheese, shredded

1/2 tsp kosher salt

1/2 tsp pepper


Preheat the oven to 425 degrees F.

Bring a large pot of water to a boil and add in Brussels sprouts. Cook for about 5-6 minutes till Brussels are tender. Remove from the pot and place in a bowl of ice water. (This will stop the cooking process and keep the Brussels a bright green color)

Heat a large pan to medium heat and add in butter and shallots. Cook shallots while stirring occasionally for 8-10 minutes. The shallots will shrink in size and get slightly crispy and golden in color.

Add in flour and cook with the shallots and butter for about 1 minute. Slowly add in warm milk while whisking. The mixture will begin to thicken after a minute or so.

Bring to a soft boil and add in 5 oz. of the gruyere cheese. Whisk till cheese is melted.

Add salt and pepper to taste. (About 1/2 tsp salt and pepper)

Transfer Brussels sprouts to a baking dish. Cook in the oven till cheese sauce is bubbling (about 10-12 minutes).

Serve warm.

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