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Brussel Sprouts Au Gratin is a delicious side dish that is cheesy, delicious and easy to make. Change up your classic Potatoes Au Gratin Recipe and make it with Brussel Sprouts.
I love making changing up our side dish recipes any time we host our holiday dinner. My entire family loves when I make Cauliflower au Gratin so I knew they would love it made with Brussel Sprouts.
The Brussel Sprouts are pre-boiled which helps to give them a ton of flavor with the best texture. Adding the two types of cheese creates a casserole side dish that everyone will love. You may also love Au Gratin Potatoes Crock Pot Recipe and Easy Oven Roasted Brussel Sprouts.
Table of Contents
Why We Love This Recipe
Brussels Sprouts Gratin is the perfect holiday side dish. The ingredients are layered in a casserole dish and topped with cheese and baked golden brown.
It easily served with any type of holiday meats and everyone loves the flavor.
Ingredients
- Brussels Sprouts – Trim the outer leaves and stem and halved
- Butter – We used unsalted butter
- Cloves Garlic – Learn How to Mince Garlic Cloves
Scroll to the bottom for the full recipe and ingredients in the recipe card.
How to Make Brussel Sprouts Au Gratin
- Step 1 – Preheat the oven to 400°F. Grease a 9×13 inch baking dish.
Step 2 – Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 5 minutes until slightly tender but still firm. Drain well and set aside.
Step 3 – In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Step 4 – Sprinkle the flour over the butter and garlic, whisking constantly for 1 minute to create a roux.
Step 5 – Slowly pour in the heavy cream, whisking continuously to prevent lumps from forming. Cook for 2-3 minutes until the sauce begins to thicken. Stir in the nutmeg, salt, and pepper. Remove from heat.
Step 6 – Add 1 ½ cups of the grated Gruyere cheese to the sauce, stirring until melted and smooth.
Step 7 – In a large bowl, combine the blanched Brussels sprouts with the cheese sauce, gently toss to coat evenly.
Step 8 – Transfer the Brussels sprouts mixture to the prepared baking dish.
Step 9 – Sprinkle the remaining ½ cup of Gruyere cheese and the Parmesan cheese over the top.
- Step 10 – Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
- Step 11 – Allow to cool for 5 minutes before serving.
Expert Tips
- Fresh Brussels Sprouts – Try to select Brussels sprouts of similar size for even cooking.
- Crispy Texture – For an even crispier topping, you can broil the dish for the last 2-3 minutes of baking. Just keep an eye on it to avoid burning.
- Baking Dish – To easily clean the baking dish and for serving the Brussel Sprouts, we recommend spraying the pan with cooking spray.
Serving Suggestions
Brussel Sprouts Gratin is a delicious side dish to serve for Thanksgiving, Christmas or any day of the week. It pairs perfectly with any type of meats and these are some of our favorites.
Frequently Asked Questions
We like to boil the Brussel Sprouts for about 5 minutes in a large pot before combining with the other ingredients. This improves their texture and flavor making this dish taste even better.
Store the leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheat the leftovers in a baking dish in the oven or you can reheat a small amount in the microwave.
More Brussel Sprouts Recipes
Easy Side Dishes
Bacon Brussel Sprouts Recipe
Quick and Easy Vegetarian
Easy Oven Roasted Brussel Sprouts
Easy Grilling
Grilled Brussel Sprouts in Foil
We love to hear from you. If you make Brussel Sprouts Au Gratin Recipe, please leave us a comment or a star review.
Brussel Sprouts Au Gratin
Ingredients
- 2 pounds Brussels sprouts trimmed and halved
- 2 tablespoons butter
- 2 cloves garlic minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups heavy cream
- 1/4 teaspoon ground nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups grated Gruyere cheese divided
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat the oven to 400°F. Grease a 9×13 inch baking dish.
- Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 5 minutes until slightly tender but still firm. Drain well and set aside.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
- Sprinkle the flour over the buBer and garlic, whisking constantly for 1 minute to create a roux. 5. Slowly pour in the heavy cream, whisking continuously to prevent lumps from forming. Cook for 2-3 minutes until the sauce begins to thicken.
- Stir in the nutmeg, salt, and pepper. Remove from heat.
- Add 1 ½ cups of the grated Gruyere cheese to the sauce, stirring until melted and smooth.
- In a large bowl, combine the blanched Brussels sprouts with the cheese sauce, gently toss to coat evenly.
- Transfer the Brussels sprouts mixture to the prepared baking dish.
- Sprinkle the remaining ½ cup of Gruyere cheese and the Parmesan cheese over the top. 11. Bake in the preheated oven for 20-25 minutes, until the top is golden brown and bubbly.
- Allow to cool for 5 minutes before serving.
This made the best side dish to our holiday meal!