Creamy Brussels Sprouts Gratin with Blue Cheese

[Photograph: Blake Royer]

Adapted from Tender by Nigel Slater.

Creamy Brussels Sprouts Gratin with Blue Cheese

About This Recipe

Yield:4 servings
Active time:10 minutes
Total time:30 minutes
This recipe appears in: Dinner Tonight: Creamy Brussels Sprouts Gratin with Blue Cheese


  • 1 1/2 pounds Brussels sprouts, trimmed and cut in half lengthwise
  • 1 teaspoon butter
  • 6 ounces blue cheese
  • 3/4 cup cream
  • 1/2 cup milk
  • 1 tablespoon whole grain mustard
  • salt and pepper
  • 1/4 cup grated Parmesan


  1. 1

    Heat an oven to 350 degrees Fahrenheit, and bring a medium pot of salted water to boil.

  2. 2

    Butter a shallow baking dish and set aside.

  3. 3

    Add the Brussels sprouts to the water, bring back to a boil, and cook for 3 minutes. Drain, dry well, and arrange the sprouts in the buttered baking dish. Crumble the blue cheese over the sprouts.

  4. 4

    In a small bowl, whisk together the cream, milk and mustard. Season to taste with salt and pepper.

  5. 5

    Pour the cream mixture over the spouts, top with Parmesan, and transfer to the oven. Bake until the cream is bubbling and the top has begun to brown, 20-25 minutes. Allow to cool for a few minutes before serving.


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