Hey y’all! If you’re looking to wow your family and friends, this Cheesy Brussels Sprouts au Gratin is the hearty, craveable dish you need. With tender Brussels Sprouts blanketed in a rich, bubbling cheese sauce and a golden, crispy top, it’s the kind of side that disappears fast at the table. Whether you’re making it for a holiday feast, Sunday roast, or just a weeknight treat, this gratin brings cozy comfort and bold flavor every time. Let’s get cooking!
Why You’ll Love This
- Rich, creamy cheese sauce paired with tender Brussels Sprouts for ultimate comfort food vibes.
- Perfect make-ahead side for gatherings, potlucks, or holiday dinners.
- Easy to customize with different cheeses, toppings, or add-ins.
- Turns a sometimes-misunderstood veggie into a star attraction.
- Baked until golden and bubbly for an irresistible texture and flavor.
Ingredients
- 1 1/2 pounds fresh Brussels Sprouts, trimmed and halved
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded Gruyère cheese
- 1 cup shredded sharp cheddar cheese
- 1/3 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs (optional, for topping)
- 1 tablespoon olive oil (for topping)
- Fresh parsley, chopped (for garnish)
Directions
Step 1: Prep the Brussels Sprouts
- Preheat your oven to 400°F (200°C). Grease a 2-quart baking dish and set aside.
- Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 4-5 minutes until just tender but still bright green.
- Drain and immediately rinse with cold water to stop cooking. Set aside.
Step 2: Make the Cheese Sauce
- In a large skillet over medium heat, melt the butter.
- Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream, stir in Dijon mustard, nutmeg, salt, and pepper. Reduce heat, simmer 2-3 minutes until slightly thickened.
- Stir in Gruyère and cheddar. Mix until the cheese is fully melted and the sauce is smooth.
Step 3: Assemble the Gratin
- Arrange the blanched Brussels sprouts in the prepared baking dish.
- Pour the cheesy sauce evenly over the top, making sure all sprouts are coated.
- Sprinkle with Parmesan cheese.
- In a small bowl, toss panko with olive oil and scatter over the top for an extra-crispy finish (optional).
Step 4: Bake
- Bake uncovered for 20-25 minutes, or until golden, bubbly, and the top is crispy.
- Let cool for 5 minutes, garnish with chopped parsley, and serve hot.
Notes
- For extra flavor, roast the Brussels sprouts instead of boiling before assembling the gratin.
- Cheese sauce thickens as it cools, so serve fresh from the oven for best results.
- If you like a spicier kick, add a pinch of crushed red pepper to the cheese sauce.
Variations
- Bacon Boost: Stir in 1/2 cup cooked, chopped bacon before baking.
- Low-Carb: Omit the breadcrumb topping and use extra Parmesan instead.
- Different Cheeses: Swap Gruyère and cheddar for mozzarella, fontina, or Swiss for a new flavor twist.
Required Equipment
- Large pot
- Skillet
- 2-quart baking dish
- Sharp knife and cutting board
- Colander
- Wooden spoon or spatula
Storage Instructions
- Let leftovers cool completely, then cover and refrigerate for up to 3 days.
- Reheat individual portions in the microwave, or reheat the whole dish in a 350°F oven until warmed through (about 15 minutes).
- Not ideal for freezing, as the sauce can separate when thawed.
Suggested Pairings & Serving Recommendations
- Serve alongside roasted chicken, beef tenderloin, or a festive holiday ham.
- Pairs beautifully with other sides like mashed potatoes or crunchy salads.
- Add a glass of Chardonnay or crisp cider to round out the meal.
Pro Tips
- Use freshly grated cheeses for the creamiest, smoothest sauce – pre-shredded cheese can be grainy.
- Don’t overcook Brussels sprouts during the blanching step to avoid mushiness after baking.
- For ultra-crispy topping, broil the gratin for 1-2 minutes at the end, watching closely.
FAQ
- Can I make Cheesy Brussels Sprouts au Gratin ahead of time?
- Yes! Assemble the dish up to a day ahead, cover, and refrigerate, then bake just before serving.
- What other veggies can I use in this gratin recipe?
- Cauliflower, broccoli, or a blend of root veggies work great in place of or in addition to Brussels sprouts.
- How do I keep the cheese sauce from getting grainy?
- Use low heat when melting cheese into the sauce and always use freshly grated cheese for the smoothest results.
Prep Time:
- 15 minutes
Total Time:
- 45 minutes
Ingredients
- 1 1/2 pounds Brussels sprouts, trimmed and halved
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
-
1Preheat your oven to 400°F (200°C) and grease a medium baking dish.
-
2Boil the Brussels sprouts in salted water for 4-5 minutes until just tender; drain well.
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3In a medium saucepan, melt butter over medium heat. Add garlic and sauté until fragrant, about 1 minute.
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4Stir in the heavy cream, Gruyère cheese, and half of the Parmesan. Cook until the cheese is melted and sauce is smooth.
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5Combine Brussels sprouts with the cheese sauce in the baking dish. Mix breadcrumbs with remaining Parmesan and sprinkle evenly on top.
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6Bake for 20-25 minutes until bubbly and the top is golden brown. Serve hot.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
360cal
Protein:
13 gg
Fat:
26 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
18 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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