Garlicky Creamy Brussels Sprouts Au Gratin

I love how this dish transforms humble Brussels sprouts into a rich, creamy masterpiece. With layers of cheese and a garlicky cream sauce, it’s the kind of side dish that makes everyone go back for seconds. The golden, bubbly top and tender sprouts underneath make it the perfect comfort food with a touch of elegance.

Why You’ll Love This Recipe

I adore this recipe because it turns Brussels sprouts into something truly crave-worthy. The combination of parmesan, cheddar, and fontina creates a luxurious, melty topping that complements the mild nuttiness of the sprouts. The garlic and cream sauce infuse each bite with deep flavor, and it bakes up beautifully golden and creamy. It’s ideal for holidays, family dinners, or any night I want to elevate my vegetable game.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
16 ounce 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 shredded parmesan cheese
1 cup shredded cheddar cheese
1 cup shredded fontina cheese

Directions

1. I start by preheating the oven to 400°F (200°C) and greasing a medium baking dish.
2. I bring a pot of salted water to a boil and blanch the halved Brussels sprouts for about 4–5 minutes, just until slightly tender. Then I drain them and pat them dry with a paper towel.
3. In a large skillet, I melt the butter over medium heat and add the minced garlic, cooking for about 1 minute until fragrant.
4. I stir in the heavy cream, salt, black pepper, garlic powder, and nutmeg, letting it heat through until just starting to bubble.
5. I remove the pan from the heat and stir in half of the parmesan, cheddar, and fontina cheeses until the sauce is creamy and well blended.
6. I fold the Brussels sprouts into the sauce, coating them evenly. Then I pour everything into the prepared baking dish and spread it out evenly.
7. I sprinkle the remaining cheeses over the top, creating a thick, even layer.
8. I bake for 15–20 minutes, or until the top is golden brown and bubbly.
9. I let it rest for about 5 minutes before serving so the sauce thickens slightly and the flavors meld.

Servings and Timing

This recipe serves 4–6 people as a side dish.
Prep time: about 10 minutes
Cook time: about 25 minutes
Total time: roughly 35 minutes

Variations

• For a sharper taste, I replace the cheddar with Gruyère or Swiss cheese.
• To make it lighter, I use half-and-half instead of heavy cream and reduce the cheese slightly.
• I’ve also added a pinch of crushed red pepper flakes for a gentle heat.
• For a breadcrumb topping, I mix ¼ cup panko with a drizzle of melted butter and sprinkle it on top before baking for extra crunch.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, I place it in a 350°F (175°C) oven for about 10 minutes, or until warmed through and bubbly again. If I’m in a hurry, I reheat individual portions in the microwave in short bursts, stirring occasionally, but the oven keeps it crispier on top. Freezing isn’t ideal because of the creamy texture, but refrigerating works great.

FAQs

What cheeses work best for this recipe?

I used a mix of parmesan, cheddar, and fontina for a balance of sharpness, creaminess, and meltability. Gruyère or mozzarella can also be great substitutes.

Do I need to blanch the Brussels sprouts first?

Yes — blanching softens them slightly and ensures they’re tender after baking without overcooking the sauce.

Can I make this ahead of time?

Absolutely. I assemble everything up to the baking step, cover, and refrigerate for up to 24 hours. Then I bake it just before serving.

How can I make this dish vegetarian-friendly?

It already is! Just make sure the cheeses you choose are made without animal rennet if that’s important to you.

What’s the purpose of nutmeg in the sauce?

A pinch of nutmeg enhances the creaminess and adds subtle warmth — it’s a classic touch in creamy or cheesy sauces.

Can I use frozen Brussels sprouts?

Yes, but I thaw and drain them completely before using to avoid excess moisture. Fresh Brussels sprouts give the best texture, though.

How can I get the top extra crispy?

I’ll switch the oven to broil for 1–2 minutes at the end, keeping a close eye to avoid burning, for that perfect golden crust.

Can I make this without heavy cream?

Yes — I can use whole milk thickened with a teaspoon of flour, or half-and-half for a lighter version. The texture will be slightly thinner but still delicious.

Can I add other vegetables?

Definitely. Broccoli florets, cauliflower, or thin-sliced leeks work beautifully mixed in or layered with the Brussels sprouts.

What should I serve this with?

I like it alongside roasted chicken, steak, or salmon, but it’s also a standout at holiday tables next to turkey .

Conclusion

This Garlicky Creamy Brussels Sprouts Au Gratin is my go-to when I want a vegetable side that feels luxurious and comforting. The creamy garlic sauce and bubbling cheese topping make Brussels sprouts shine in the most irresistible way. It’s rich, cozy, and always a crowd-pleaser, whether for a special occasion or a simple family dinner.

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