Dinner

Garlicky Creamy Brussels Sprouts Au Gratin Recipe

ByLily Monroe January 22, 2026January 22, 2026

Introduction

Garlicky Creamy Brussels Sprouts Au Gratin is a comforting and flavorful side dish that transforms humble Brussels sprouts into a rich, cheesy delight. Perfect for cozy dinners or holiday meals, it combines tender sprouts with a luscious garlic-infused cream sauce and a golden cheese topping.

The image shows a white pan filled with roasted Brussels sprouts covered in melted, golden brown cheese. The dish has two main layers: the bottom layer of tender, bright green Brussels sprouts, some halved showing their leafy texture, and the top layer of creamy melted cheese with browned spots and a slightly bubbly look, sprinkled with black pepper. The edges of the cheese are slightly crispy and browned, contrasting with the shiny smooth cheese in the middle. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces Brussels sprouts (cleaned, trimmed, and cut in half)
2 tablespoons butter
3 cloves garlic (minced)
½ cup heavy cream
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
⅛ teaspoon nutmeg
½ cup Parmesan cheese (shredded)
1 cup cheddar cheese (shredded)
1 cup fontina cheese (shredded)

Instructions

Step 1: Position a rack in the center of the oven and preheat it to 375ºF.
Step 2: While the oven heats, prepare the Brussels sprouts by cleaning, trimming, and halving them. Shred the fontina, cheddar, and Parmesan cheeses and mix them together in a bowl.
Step 3: In an ovenproof pan or skillet, heat the butter over medium heat. Add the minced garlic and allow it to soften and infuse the butter without browning—just until it begins to simmer.
Step 4: Remove the pan from heat and stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg. Mix in half of the shredded cheese blend until combined.
Step 5: Add the Brussels sprouts to the cream sauce, stirring to coat well. Spread them out evenly in a single layer in the pan.
Step 6: Sprinkle the remaining cheese evenly over the sprouts. Transfer the pan to the preheated oven and bake for 18-25 minutes, or until the cheese is melted and bubbly and the sprouts are tender.
Step 7: Serve warm as a delicious side alongside your favorite protein and sides.

Tips & Variations

If you don’t have an ovenproof skillet, transfer the mixture to a baking dish before adding the remaining cheese and baking.
For extra crispiness, you can broil the dish for 1-2 minutes at the end of baking—watch closely to prevent burning.
Try swapping out fontina for mozzarella or gruyere for a different cheese profile.
Adding a sprinkle of breadcrumbs on top before baking adds a delightful crunchy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. To maintain the creamy texture, add a splash of cream or milk when reheating if needed.

How to Serve

The image shows a close-up of cooked Brussels sprouts covered with melted cheese in a black skillet. The Brussels sprouts are green with some browning and char marks, giving a roasted and slightly crispy look. The cheese is creamy white, melted unevenly over the Brussels sprouts, adding a gooey texture. A gold spoon is scooping some of the Brussels sprouts, showing the soft, juicy inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts are best for texture and flavor, you can use frozen sprouts if necessary. Thaw and drain them well before proceeding to avoid excess moisture in the dish.

What if I don’t have heavy cream?

You can substitute heavy cream with half-and-half or whole milk mixed with a little butter to achieve a creamy consistency, but the sauce may be slightly less rich.