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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.

A baked casserole dish sits on a striped cloth, filled with Brussels sprouts au gratin in a creamy sauce, topped with melted and slightly browned cheese. A serving spoon rests in the dish, and fresh Brussels sprouts are visible in a bowl nearby, inviting you to try this delectable recipe.
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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, Balsamic Brussels Sprouts and Easy Oven Roasted Brussel Sprouts. Another family favorite is Sweet Potato Au Gratin because of the delicious flavor.

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

A top view of a cooking preparation scene for Brussels sprouts au gratin, featuring bowls filled with Brussels sprouts, milk, minced garlic, breadcrumbs, flour, shredded cheese, butter, ground black pepper, and nutmeg all beautifully arranged on a light gray surface.
  • 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. 
A pot filled with fresh green Brussels sprouts, ready to become a delicious Au Gratin dish, sits on a light-colored surface next to a blue and white striped kitchen towel. Steam gracefully rises from the pot.

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. 

A pot with a wooden-handled spatula stirs minced garlic sautéing in butter, the perfect start for an Au Gratin recipe. A blue and white striped cloth lies beside the pot on a light surface, ready for the addition of tender brussel sprouts to elevate this delightful dish.

Step 3 – In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. 

A gray saucepan sits on a light surface with a blue and white striped cloth beside it. Inside, butter and flour meld into a roux with a spatula, laying the foundation for an exquisite Au Gratin recipe that pairs perfectly with tender Brussel sprouts.

Step 4 – Sprinkle the flour over the butter and garlic, whisking constantly for 1 minute to create a roux.

A pot of creamy sauce is being stirred with a wooden-handled spoon, perfect as a base for a Brussel Sprouts au gratin. The sauce, sprinkled with black pepper and other seasonings, sits beside a blue and white striped towel on a light gray surface.

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. 

A pot filled with creamy sauce and shredded cheese, perfect for a Brussels sprouts au gratin recipe, with a wooden spoon resting inside. A blue and white striped cloth is on the left, placed on a light gray surface.

Step 6 – Add 1 ½ cups of the grated Gruyere cheese to the sauce, stirring until melted and smooth. 

A glass bowl of creamy dressing with halved Brussels sprouts au gratin on top. A wooden spoon is resting in the bowl. A blue and white striped cloth lies beside it, evoking a rustic charm to this elegant recipe. The scene is set against a light gray stone surface.

Step 7 – In a large bowl, combine the blanched Brussels sprouts with the cheese sauce, gently toss to coat evenly. 

Casserole dish filled with creamy Brussel sprouts au gratin. A blue and white striped towel is partially visible on the side, adding a cozy touch to this delightful recipe.

Step 8 – Transfer the Brussels sprouts mixture to the prepared baking dish. 

A rectangular white dish filled with a cheesy broccoli and cauliflower au gratin casserole, topped with melted cheese and breadcrumbs. A blue and white striped cloth is placed on the left side on a light gray marble surface, adding charm to this delectable recipe.

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.
A plate of creamy Brussels sprouts casserole au gratin, topped with golden breadcrumbs, sits invitingly next to a fork. Nearby are a baking dish with more delicious casserole and a bowl of fresh Brussels sprouts, ready for your next culinary adventure. Perfect for any recipe collection!

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

Why do you Blanch Brussel Sprouts Before Roasting?

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.

How to Store Leftover Brussel Sprouts Au Gratin

Store the leftovers in an airtight container in the refrigerator for up to 3-4 days.

How to Reheat Brussel Sprouts Au Gratin

Reheat the leftovers in a baking dish in the oven or you can reheat a small amount in the microwave.

A close-up of an au gratin dish featuring brussels sprouts in a creamy cheese sauce, topped with melted cheese. A portion has been scooped out, revealing a silver spoon. A plate with a serving and a bowl of fresh brussels sprouts add to the recipe's appeal in the background.

More Brussel Sprouts Recipes

We love to hear from you. If you make Brussel Sprouts Au Gratin Recipe, please leave us a comment or a star review.

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A plate of Brussels sprouts au gratin, topped with melted cheese and breadcrumbs, accompanied by a fork. This delightful recipe is served on a white plate against a light-colored background.

Brussel Sprouts Au Gratin

5 from 1 vote
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.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Cuisine American
Course Side Dish
Calories 483
Author Carrie Barnard

Ingredients

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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.

Recipe Notes

Try to select Brussels sprouts of similar size for even cooking. 
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. 
Refrigerate any leftovers in an airtight container for up to 3-4 days.

Nutrition Facts

Calories 483kcal, Carbohydrates 19g, Protein 17g, Fat 40g, Saturated Fat 24g, Polyunsaturated Fat 2g, Monounsaturated Fat 10g, Trans Fat 0.2g, Cholesterol 119mg, Sodium 791mg, Potassium 692mg, Fiber 6g, Sugar 5g, Vitamin A 2546IU, Vitamin C 129mg, Calcium 410mg, Iron 2mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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5 from 1 vote

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  1. Casey says:

    5 stars
    This made the best side dish to our holiday meal!