Description
This creamy, cheesy Brussels Sprouts Au Gratin recipe is a comforting side dish featuring tender Brussels sprouts enveloped in a rich Gruyere and Parmesan cheese sauce, topped with a crispy breadcrumb crust. Perfect for cozy dinners or holiday gatherings, it transforms Brussels sprouts into an irresistible crowd-pleaser with minimal prep and baking time.
Ingredients
Scale
Vegetables
- 1 lb fresh Brussels sprouts, trimmed and halved
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons all-purpose flour (or gluten-free flour for allergy-friendly)
- 2 cups milk
- 1 1/2 cups Gruyere cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Topping
- 1/2 cup breadcrumbs (use gluten-free if needed)
- Remaining Gruyere and Parmesan cheese (about 1/4 cup combined)
- Extra butter, for dotting on top
Instructions
- Prepare the Brussels sprouts: Trim and halve fresh Brussels sprouts. Blanch them in boiling water for 3-4 minutes until bright green and slightly tender. Drain well and set aside.
- Make the cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux. Slowly add milk while constantly stirring, cook until sauce thickens. Stir in most of the Gruyere and Parmesan cheeses, garlic powder, salt, and pepper until the cheese melts into a smooth, creamy sauce.
- Combine Brussels sprouts with cheese sauce: Pour the cheese sauce over the blanched Brussels sprouts and mix gently to coat each piece well. Transfer the mixture to a buttered baking dish and spread evenly.
- Add breadcrumb topping: Sprinkle the remaining Gruyere and Parmesan cheeses along with breadcrumbs evenly on top. Dot with small pieces of butter for a golden crust.
- Bake until bubbly and golden: Preheat oven to 375°F (190°C). Bake the dish for 20-25 minutes until the top is browned and bubbling. Allow to cool slightly before serving.
Notes
- Don’t skip blanching the Brussels sprouts to reduce bitterness and keep vibrant color.
- Use high-quality Gruyere and Parmesan for the best flavor and smooth sauce.
- Taste and adjust seasoning before baking for a balanced flavor.
- For extra crunch, lightly toast breadcrumbs before topping if desired.
- Rest the gratin 5-10 minutes after baking to thicken the sauce.
- Can substitute cheeses: cheddar, mozzarella, or fontina work well.
- Make gluten-free by using gluten-free flour and breadcrumbs.
- Add caramelized onions, sautéed mushrooms, bacon, or pancetta for extra flavor.
- Reheat leftovers in the oven at 350°F (175°C) for 15-20 minutes to keep the crust crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 50mg
Keywords: Brussels sprouts, au gratin, cheesy side dish, comfort food, holiday recipe, easy vegetable side