Creamy Brussels Sprouts Au Gratin Recipe

Introduction

This creamy Brussels sprouts au gratin is a comforting and delicious way to enjoy this often overlooked vegetable. Tender Brussels sprouts are coated in a rich, cheesy cream sauce and baked until golden and bubbly. It’s an ideal side dish for any meal that deserves a touch of indulgence.

Ingredients

• 4 cups Brussels sprouts, cleaned and trimmed
• 3 tablespoons unsalted butter
• 4 ounces (1 cup) Gruyere cheese, grated (or other sharp cheese)
• 2 cups heavy cream or milk
• 3 tablespoons all-purpose flour
• 2 cloves garlic, minced (or 1/2 teaspoon garlic granules/powder)
• Salt and pepper, to taste
• 1 teaspoon dried thyme (optional)

Instructions

1. Step 1: Preheat the oven to 400°F. Butter an oven-proof baking dish generously.
2. Step 2: Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 6 to 8 minutes until bright green and slightly tender. Immediately transfer them to a bowl of ice water to stop cooking, then drain well.
3. Step 3: To make the cream sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for about one minute until smooth.
4. Step 4: Gradually whisk in the cream or milk along with the minced garlic. Cook, whisking occasionally, for about 3 minutes until the sauce thickens. Remove from heat and season with salt, pepper, and thyme if using.
5. Step 5: Halve the drained Brussels sprouts. In the prepared baking dish, spread the Brussels sprouts evenly and sprinkle half the grated cheese over them.
6. Step 6: Pour the cream sauce over the cheese and Brussels sprouts layer, then top with the remaining grated cheese.
7. Step 7: Bake in the preheated oven for 12 to 15 minutes, until the dish is bubbly and the top is golden brown.
8. Step 8: Remove from the oven and let cool slightly before serving. Enjoy your creamy Brussels sprouts au gratin!

Tips & Variations

• For a lighter version, substitute milk for heavy cream, though the sauce will be less rich.
• Add a pinch of nutmeg to the cream sauce for a subtle warm spice.
• Try mixing Gruyere with Parmesan or sharp Cheddar for a different cheese flavor profile.
• Toast some breadcrumbs and sprinkle them on top before baking for extra crunch.

Storage

Store leftover gratin covered in the refrigerator for up to 3 days. Reheat in a low oven (about 325°F) until warmed through to maintain a crispy top and creamy interior. Avoid microwaving to keep the texture intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the gratin up to a day in advance and keep it covered in the refrigerator. Bake it just before serving to ensure it’s hot and bubbly.

Can I use frozen Brussels sprouts instead of fresh?

Fresh Brussels sprouts are preferred for best texture, but you can use frozen. Thaw and drain them well before using to avoid excess water making the dish watery.

Creamy Brussels Sprouts Au Gratin Recipe

Print Recipe

★★★★★

4.5 from 76 reviews

This Creamy Brussels Sprouts Au Gratin recipe delivers a comforting and rich way to enjoy Brussels sprouts, featuring a luscious cheese sauce made with Gruyere and a creamy béchamel base. Perfect as a hearty side dish, it combines tender Brussels sprouts with layers of melted cheese baked until golden and bubbly.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups Brussels Sprouts, cleaned and trimmed

Dairy

• 3 Tbls unsalted Butter
• 4 oz (1 cup) Gruyere Cheese, grated (or other sharp-flavored cheeses)
• 2 cups Heavy Cream or Milk

Pantry

• 3 Tbls All-Purpose Flour
• 2 cloves Garlic, minced (or 1/2 tsp garlic granules/powder)
• Salt & Pepper to taste
• 1 tsp dried Thyme (optional)

Instructions

1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F. Butter a 2-quart ovenproof baking dish to prevent sticking and add flavor.
2. Cook Brussels Sprouts: Bring a large saucepan of salted water to a boil. Add the trimmed Brussels sprouts and cook for 6 to 8 minutes, until they are bright green and just beginning to soften. Immediately transfer them to a bowl of ice water to stop further cooking and preserve color.
3. Make the Cream Sauce: In a medium saucepan over medium heat, melt the butter. Add the flour and stir continuously for about a minute until the mixture is smooth and forms a roux. Slowly whisk in the cream or milk, then add the minced garlic. Continue cooking and whisking for about 3 minutes until the sauce thickens. Remove from heat and season with salt, pepper, and thyme if using.
4. Assemble the Dish: Drain the Brussels sprouts and halve each one. Layer half of the Brussels sprouts evenly in the prepared baking dish. Sprinkle half of the grated Gruyere cheese over them. Pour the cream sauce evenly over the cheese and sprouts. Then top with the remaining grated Gruyere cheese.
5. Bake: Place the dish in the preheated oven and bake for 12 to 15 minutes, or until the sauce is bubbly and the top is golden and slightly crispy.
6. Serve: Remove from oven and let cool slightly before serving. Enjoy your creamy Brussels sprouts au gratin as a deliciously rich side dish!

Notes

• You can substitute Gruyere with other sharp cheeses like Parmesan or aged Cheddar for different flavor profiles.
• Using heavy cream yields a richer sauce, but milk can be used for a lighter version.
• The blanching in ice water preserves the bright green color and prevents overcooking.
• For a gluten-free version, use gluten-free flour instead of all-purpose flour.
• Add a pinch of nutmeg to the cream sauce for a warm subtle spice.

Keywords: Brussels Sprouts, Au Gratin, Creamy, Gruyere Cheese, Side Dish, Baked Vegetables