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Brussels Sprouts Gratin with Spinach and Leeks

Creamy Brussels sprouts with sauteed spinach and leeks with a crispy buttered bread crumb topping.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Canadian/American
Keyword: brussels sprouts gratin
Servings: 6


  • 1 pound Brussels sprouts, about 4 cups before cleaning
  • 1 small leek, about 1 cup
  • 2 cups loosley packed spinach leaves
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 1/2 cups milk
  • 1 tsp Dijon mustard
  • 1/4 cup sour cream
  • 1/4 cup goat cheese, about half of 113 gram package
  • salt and pepper to taste

Buttered Breadcrumb Topping

  • 1 Tbsp melted butter
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup freshly grated Parmesan cheese


  • Clean sprouts and remove any marked outer leaves. Cut tough bottoms off and cut into half or quarters.
  • Bring pot of water to a boil. Drop in Brussels sprouts and once water returns to a boil cook for 3 minutes. Drain and pour into an iced water bath.
  • Clean and slice leeks. Saute gently in butter until soft. Add flour and cook for a few minutes, then add milk and simmer, stirring until thickened.
  • Remove from heat and add Dijon, sour cream and goat cheese. Stir until melted and well combined. Taste and season with salt and pepper.
  • Drain Brussels sprouts well and add to cream sauce. Chop spinach and add to mixture. Pour into shallow baking dish.
  • Prepare topping by melting butter, then adding breadcrumbs and Parmesan. Spoon over top of vegetable mixture.
  • Bake at 350 degrees for about 30 minutes until bubbling and top is browned.