When it comes to transforming humble vegetables into something truly unforgettable, this Creamy Boursin Brussels Sprouts Gratin stands in a league of its own. Rich, velvety, and deeply comforting, this dish balances the earthy bite of Brussels sprouts with the luxurious creaminess of Boursin cheese, all baked under a golden, bubbling crust. Whether you’re hosting a holiday feast, planning a cozy family dinner, or simply looking for a show-stopping vegetable side, this gratin delivers both flavor and elegance with minimal effort.

Brussels sprouts have long shed their reputation as a misunderstood vegetable. Roasting, sautéing, and especially baking them in creamy sauces unlocks their natural sweetness while softening their bitterness. Pair that with Boursin — a soft, herb-flecked French cheese known for its buttery texture — and you have a dish that feels indulgent yet approachable.

This recipe was designed to be simple enough for weeknights but impressive enough for special occasions. It’s the kind of side dish people ask about long after the plates are cleared.

Why Boursin and Brussels Sprouts Work So Well Together

Boursin cheese melts effortlessly, creating a built-in sauce without the need for complicated roux-based techniques. Its garlic and herb profile enhances Brussels sprouts without overpowering them. As the gratin bakes, the sprouts become tender while the cheese sauce thickens, coating every bite in creamy richness.

The finishing breadcrumb and cheese topping adds textural contrast — crispy on top, luscious underneath — making each forkful deeply satisfying.

Ingredients

1½ pounds Brussels sprouts, trimmed and halved
1 wheel (5.2 oz) garlic & herb Boursin cheese
1 cup heavy cream
¾ cup freshly grated Gruyère or sharp white cheddar
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons unsalted butter
½ cup panko breadcrumbs
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon nutmeg (optional, but recommended)
Fresh thyme leaves, for garnish

Instructions

Preheat your oven to 375°F (190°C). Lightly butter a medium baking dish and set aside.
Bring a large pot of salted water to a boil. Add Brussels sprouts and blanch for 5–6 minutes until just tender but still bright green. Drain well.
In a saucepan over medium heat, melt butter and sauté minced garlic for 30 seconds until fragrant.
Add heavy cream and bring to a gentle simmer. Stir in Boursin cheese until fully melted and smooth.
Season the sauce with salt, pepper, and nutmeg. Remove from heat.
Arrange Brussels sprouts evenly in the prepared baking dish. Pour the Boursin cream sauce over the top, gently tossing to coat.
Sprinkle Gruyère and half of the Parmesan evenly over the sprouts.
In a small bowl, mix panko breadcrumbs with remaining Parmesan. Scatter evenly over the gratin.
Bake uncovered for 25–30 minutes, or until bubbly and golden brown on top.
Let rest for 5 minutes before serving. Garnish with fresh thyme.

Make-Ahead & Storage Tips

Assemble the gratin up to 24 hours in advance, cover, and refrigerate. Bake just before serving.
Leftovers keep well in the fridge for 3–4 days.
Reheat in the oven to maintain texture rather than the microwave.

Easy Variations

Extra Crispy: Add a tablespoon of melted butter to the breadcrumb topping.
Protein Boost: Add crispy bacon bits or pancetta.
Lighter Option: Substitute half-and-half for heavy cream.
Nutty Twist: Add toasted walnuts or pecans to the topping.

Serving Suggestions

This creamy Brussels sprouts gratin pairs beautifully with:

Roast chicken or turkey
Beef tenderloin
Pork chops
Vegetarian holiday spreads

It’s especially popular as a Thanksgiving or Christmas side dish, but don’t save it just for holidays — it elevates any dinner.

Fun Food Fact

Brussels sprouts belong to the same family as cabbage, broccoli, and kale. Their natural bitterness actually decreases when paired with fat and dairy — making creamy gratins the perfect cooking method.

Why This Recipe Belongs on Your Table

This Creamy Boursin Brussels Sprouts Gratin proves that vegetables don’t have to be boring. With minimal prep, bold flavor, and universal appeal, it’s a dish that turns skeptics into believers and makes vegetables the star of the meal.