Last Updated on June 15, 2026 by Deliciously Organic Editor
I know Brussels Sprout Gratin is more of a Thanksgiving dish, so maybe I’m getting ahead of myself, but it’s so good I decided share it with you now.
The Brussels sprouts are simmered in water which helps reduce the goitrogens (remember – this is a good thing to do if you battle thyroid issues). The sprouts are then combined with a creamy cheese sauce and baked in the oven. You can substitute any mild cheese you’d like. Breadcrumbs sprinkled on top would be a nice touch, too – if you can tolerate grains.
PrintBrussels Sprout Gratin (Gluten-Free)
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 5 minutes
- Yield: Serves 8
- Category: Side Dish
- Method: Baking, Boiling
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
- 3 pounds Brussels sprouts, trimmed and cut in half
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon arrowroot
- 1 1/2 cups whole milk
- 1 teaspoon Celtic sea salt
- 1/4 teaspoon freshly ground black pepper
- 14 ounces gruyere cheese, grated and divided
Instructions
- Preheat oven to 375ºF and adjust rack to the middle position. Place the Brussels sprouts in a pot, cover with water and bring to a boil over high heat. Then lower the heat to medium-low and simmer the sprouts for 8 minutes. Drain and then rinse with cold water. Lay a clean towel on the counter then pour the sprouts on the towel and gently press the sprouts to soak up any excess water.
- Place the butter and garlic in a large saucepan over medium heat. Cook until the butter melts and the garlic sizzles. Whisk in the arrowroot and then slowly whisk in the milk, salt and pepper. Continue to cook, whisking often until the mixture begins to thicken. Add 10 ounces of the grated cheese (that’s about 1 1/4 cups), and stir until the cheese is melted and the sauce is creamy. Stir in the Brussels sprouts and combine until all sprouts are coated with the sauce. Pour the mixture into an 11×7-inch baking dish. Sprinkle the remaining grated cheese on top. Bake for 25 minutes, or until the top is just beginning to turn golden brown. Cool for 10 minutes. Serve.
Congratulations! Thats wonderful! I hope you will have a fruitful practice. This is the first I have heard of nutritional therapy, sounds awesome. I went to school for nutritional consultant, but unfortunately they weren’t accredited by the US, only NANP, and unfortunately everyone wants someone accredited by the US : ( extremely frustrating. I pray you have abundant luck!
Thanks, Julie! 🙂
Can I use other cheeses? Something grass fed and raw ? Also can I use coconut milk instead of regular milk ?
I would love to be your client when you start practicing, please let me know how I go about that.
Yes, you can use any other mild cheese you prefer. I’d replace the whole milk with cashew or almond…I think coconut might taste a little odd in this recipe. 🙂 I’m still figuring out the state rules as it pertains to me having clients, so I’ll let you know! 🙂
Congratulations. This recipe is of great interest to me, but is there an alternative to cows milk that will work well in this recipe? If so, have you tried it? Thanks.
I haven’t tested it, but I think a cashew or almond milk would be a good substitute. And, for the cheese, I’d use my cashew cheese recipe from my 2nd cookbook, “The Grain-Free Family Table”.
How much of the savory cashew cheese would you use? 1 cup?
Super bummed. I made this but it ended up being a really watery mess. I did drain them very well. They actually sat on towels for about 20 minutes. Maybe I’ll try again without boiling first.
How odd. When I tested the recipe, it wasn’t watery. Sorry it didn’t work out for you!