Brussels Sprouts au Gratin – A fun twist on a classic dish using tender brussels sprouts, creamy cheese, and just the right amount of seasoning. A perfect side dish to serve at your next holiday or family gathering.
Our Brussel Sprouts au Gratin recipe is mouthwatering, cheesy, and so simple to put together. Enjoy tender brussels sprouts, sweet onion, and gooey cheese in every bite. Follow our simple step-by-step instructions on how to get this tasty side dish on your next holiday table.
Simple and Savory Brussels Sprouts Au Gratin
Not that you needed convincing, but this recipe is proof that any dish with copious amounts of cheese will be a crowd pleaser. Mild flavored brussels sprouts pair perfectly with rich and tangy parmesan and creamy and nutty gruyere cheese. Serve it at your next holiday gathering and get ready for the recipe requests to flood in. We especially love serving it for Easter, Thanksgiving and Christmas!
What Is Au Gratin
Au gratin simply means that a dish is sprinkled with either cheese, breadcrumbs, or both and then is browned to create a crisply baked top. Potatoes Au Gratin is a classic dish that we absolutely love, and inspired this fun brussels sprouts version. Serve with our favorite Beef Tenderloin recipe or our classic Baked Ham!
What You Will Need
- brussels sprouts – A cruciferous vegetable that has a similar flavor to broccoli and becomes slightly sweet after cooking.
- kosher salt & ground black pepper – Just a bit to enhance flavors throughout.
- olive oil – Used to keep the brussels sprouts from drying out during the cooking process.
- butter – The perfect ingredient to bring out the best flavors in the garlic and onion.
- yellow onion – A subtly sweet and sharp flavor.
- garlic – Adds a subtly sharp buttery and peppery flavor.
- all-purpose flour – Feel free to substitute for gluten-free flour.
- Nutpods Original Creamer – Be sure to select the unflavored variety. Or use half-and-half if dairy isn’t a concern.
- chicken broth – Used to thin out the creamy sauce.
- parmesan cheese – A slightly fruity and nutty cheese, perfect for an au gratin dish.
- gruyere cheese – Rich, creamy, and salt, this cheese has it all.
How Do You Cook Brussels Sprouts Au Gratin
While your oven is preheating to 400°F, prep the brussels sprouts by trimming off the stem and peeling off 2-3 layers of the leaves. Using a sharp knife and a cutting board, quarter the brussels sprouts and place them in a casserole dish.
Drizzle them with olive oil and massage it into the brussels sprouts, making sure that it coats every inch. This ensures that they don’t dry out during the cooking process. Sprinkle with salt and black pepper and place in the oven for 20 minutes, tossing half way through.
While the brussels sprouts are cooking, bring a cast iron skillet to medium-high heat and add in the butter, letting it melt to coat the bottom of the skillet. Next, add in the minced garlic and yellow onion. Move everything around the skillet for 1-2 minutes or until they become soft and fragrant.
To create the roux, add the flour and use a whisk to combine it with the butter to create a paste. Continue whisking while adding the creamer and then the broth, approximately a quarter cup at a time. Continue whisking until the consistency is thick and creamy. If it feels too thick, add another splash or two of the broth and stir.
Remove the roux from the heat and add in the shredded parmesan and half a cup of the gruyere. Stir the cheese mixture until it has all melted, take a taste, and adjust the salt and pepper as needed.
We get that pre-shredded cheese is super convenient, but it also contains additives to keep it from clumping, which in turn, decreases its gooey-ness level once cooked. For the ultimate melty cheese, take the extra effort to shred your own using a cheese grater or the grater attachment on a food processor.
Remove the brussels sprouts from the oven and check to see that they have slightly browned on the outside and are tender on the inside.
Now pour your cheesy sauce over the top of the cooked brussels sprouts.
Sprinkle the remaining gruyere cheese over the cheese sauce coated sprouts and place the casserole dish back onto the middle rack of the oven for 8-10 minutes to ensure that they cheese melts all the way through.
Finally, move the casserole dish to the broiler for 1-3 minutes to get that nice slightly browned top layer. The broiler still works even with the oven door slightly open so that you can keep an eye on the browning process.
Remove the au gratin brussel sprouts from the oven and let cool for 10 minutes before serving.
- creamer: We love using Nutpods in place of traditional creamer as it lightens up this traditionally heavy dish without changing the flavor. You do you, but we highly suggest that you try this versatile ingredient.
- make ahead: Feel free to make the roasted brussels sprouts ahead of time and keep in the refrigerator over night. Let them come to room temperature before adding the cheese sauce and the remaining recipe steps.
- storage: Place leftovers in an airtight container and keep in the refrigerator for up to five days.
Made this brussel sprouts au gratin recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
Brussel Sprouts au Gratin – a fun spin on a your classic au gratin recipe made with brussel sprouts! Perfect side dish for any Holiday meal.
- 16oz brussel sprouts
- 1 1/2 teaspoons kosher salt, divided
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/4 cup sweet yellow onion, minced
- 1 teaspoon garlic, minced
- 2 1/2 tablespoons all-purpose OR gluten-free flour
- 3/4 Nutpods Original (unsweetened/unflavored) creamer OR half-and-half
- 1/4 cup chicken broth (more if needed to thin)
- 2 tablespoons parmesan cheese, grated
- 1 cup gruyere cheese, grated
- Preheat oven to 400 degrees F.
- Prepare brussels sprouts by trimming off the stem and peeling off 2-3 outer layers of leaves. Quarter each brussels sprout and place in a 8×12 casserole dish.
- Season with kosher salt and ground black pepper. Drizzle with olive oil. Massage oil into the brussels sprouts. Place in oven, middle rack, for 20 minutes, tossing halfway.
- Meanwhile, bring a cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. Add onion and garlic. Move around until garlic becomes fragrant and onion starts to soften, approx. 1-2 minutes.
- Add flour and whisk to combine with butter to create a paste (aka a roux). Continue whisking while adding the creamer and then broth, approx. 1/4 cup at a time. Continue whisking until consistency is thick and creamy. If it feels too thick, add another splash or two of broth and stir.
- Remove from heat and add parmesan and 1/2 cup Gruyere cheese. Stir until cheese has melted. Taste and add any salt or pepper, as desired.
- Pour sauce over roasted brussel sprouts and then sprinkle with remaining 1/2 cup of Gruyere. Return casserole dish to the oven, middle rack and uncovered, for 8-10 minutes. Then move to the broiler for 1-3 minutes (I would recommend leaving the door open so you can watch carefully) or until sauce is bubbly and starting to brown.
- Remove and let cool 10 minutes before serving.
- Creamer: I love using the Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference and it just lightens up this otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
- Storage: store leftovers in an airtight container in the refrigerator for up to 5 days.