Three-Cheese Brussels Sprout Gratin Recipe for Crispy, Melty Comfort

3 Cheese Sprout Gratin — or “Sproutyflower Cheese” as a cheeky name — is a quick, tasty sprout take on classic cauliflower cheese.

Dish of sprouts cooked with cream and cheese

This is the first speedy recipe in a series of sprout side dishes — ideal for Thanksgiving, Christmas, or any time you spot fresh sprouts at the market.

Whole Brussels sprouts are roasted with a little butter, then finished with double cream and three cheeses before baking until golden and bubbling. It’s an easy shortcut that skips making a separate white sauce, so cleanup is minimal and results are deliciously indulgent.

3 cheese sprout gratin, with one sprout being lifted with a spoon.

Serving Suggestions

This gratin makes a comforting, crowd-pleasing side for a festive roast. Serve it alongside roast turkey, glazed ham or a nut roast, and balance the richness with a bright cranberry sauce or tangy gravy.

Christmas

Easy Roast Turkey Recipe

Sauces and Dips

Make Ahead Gravy for Christmas

Cranberry sauce in a white bowl with orange zest on top - on a festive christmas table

Sauces and Dips

Cranberry Sauce with Port

Sides

Fondant Potatoes

Yorkshire puddings in a tin on a wooden table

Roast Dinner

The Best Yorkshire Pudding Recipe

Cauliflower cheese in a pan with a spoon in pan

Sides

Easy Cauliflower Cheese

Stay updated with new recipes!
Subscribe to the newsletter to know when a new recipe goes live. You can also follow the author on YouTube and Instagram for videos and behind-the-scenes photos.

5 from 2 votes

Click the stars to rate or comment

Sproutyflower cheese

By Nicky Corbishley

A sprouty twist on cauliflower cheese, made with three cheeses for a rich, cheesy finish.

Prep Time:
10

Cook Time:
25

Total Time:
35

Servings: 4 Servings

Course: Sides

Cuisine: American, British

Ingredients

500 g sprouts
2 tbsp unsalted butter
pinch of salt and pepper
50 g Mozzarella cheese, grated (use a vegetarian version if required)
50 g Parmesan cheese, grated (use a vegetarian version if required)
100 g Mature/strong Cheddar cheese, grated (use a vegetarian version if required)
200 ml double/heavy cream
2 tbsp freshly chopped parsley

Instructions

Preheat the oven to 200°C (400°F).
Trim and peel the outer leaves from the sprouts, then trim the stalk ends. Place the sprouts in a small baking dish and dot with the butter. Season with a pinch of salt and pepper and roast in the oven for 10 minutes.
After 10 minutes, scatter half of each cheese over the sprouts. Pour over the double cream and give everything a gentle stir so the cream coats the sprouts. Sprinkle the remaining cheeses on top and return to the oven for 10–15 minutes, until the cheese is golden and the sauce is bubbling.
Remove from the oven, sprinkle with chopped parsley, and serve hot.

Video

Notes

Nutritional information is per serving and is approximate.

Nutrition

Nutrition information is automatically calculated and should be used as an approximation.

If you enjoy this recipe, try other sprout recipes in the series for more ideas to lift your holiday side dishes.

Some links in this post may be affiliate links — if you buy through them I may earn a small commission at no extra cost to you. Thank you — that helps keep the site running. For details, see the site’s terms and conditions.