Garlicky Creamy Brussels Sprouts Au Gratin Recipe
This Garlicky Creamy Brussels Sprouts Au Gratin recipe features tender Brussels sprouts baked in a rich and flavorful cream sauce infused with garlic and a blend of three cheeses. The dish combines the nuttiness of Parmesan, sharpness of Cheddar, and creaminess of Fontina, making it a perfect savory side that is both comforting and elegant.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Brussels Sprouts
- 16 ounces Brussels sprouts (cleaned, trimmed, and cut in half)
Sauce
- 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
Cheese
- ½ cup Parmesan cheese (shredded)
- 1 cup Cheddar cheese (shredded)
- 1 cup Fontina cheese (shredded)
Instructions
- Preheat: Position a rack in the center of your oven and preheat it to 375ºF (190ºC).
- Prep: While the oven is heating, clean and trim the Brussels sprouts, cutting them in half. Shred the Fontina, Cheddar, and Parmesan cheeses and combine them in a bowl to set aside.
- Infuse: Heat an oven-proof pan such as a cast iron skillet or braiser over medium heat. Add the butter and minced garlic, allowing the garlic to soften and gently simmer in the melted butter without browning. Once fragrant, remove the pan from heat and stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg. Mix in half of the combined shredded cheese until incorporated.
- Bake: Toss the halved Brussels sprouts in the creamy cheese sauce, spreading them evenly in a single layer in the pan. Sprinkle the remaining cheese over the top. Place the pan in the preheated oven and bake for 18 to 25 minutes, or until the cheese is melted, bubbly, and the Brussels sprouts are tender when pierced with a fork. Serve warm alongside your favorite protein and sides.
Notes
- If you do not have an oven-safe pan, you can prepare the sauce on the stovetop in a regular skillet and then transfer everything to a baking dish before baking.
- Ensure the garlic does not brown while infusing butter to avoid bitterness.
- Check the Brussels sprouts at the 18-minute mark to prevent overcooking; they should be tender but still retain a slight bite.
- This dish pairs wonderfully with roasted chicken, grilled steak, or as a vegetarian main served with grains.
Keywords: Brussels sprouts au gratin, creamy Brussels sprouts, garlicky au gratin, cheesy vegetable side dish, baked Brussels sprouts
