Garlicky Creamy Brussels Sprouts Au Gratin
Tender Brussels sprouts baked in a creamy garlic sauce and topped with a blend of melted parmesan, cheddar, and fontina cheeses. This rich and golden au gratin side dish turns simple vegetables into an indulgent, crowd-pleasing favorite.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
16 ounces Brussels sprouts, cleaned, trimmed, and halved
2 tablespoons butter
3 cloves garlic, minced
1/2 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/8 teaspoon nutmeg
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese
1 cup shredded fontina cheese
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a medium baking dish.
- Bring a pot of salted water to a boil and blanch the halved Brussels sprouts for 4–5 minutes until slightly tender. Drain and pat dry.
- In a large skillet, melt the butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Stir in the heavy cream, salt, pepper, garlic powder, and nutmeg. Heat until just starting to bubble.
- Remove from heat and stir in half of the parmesan, cheddar, and fontina until smooth and creamy.
- Fold the Brussels sprouts into the sauce and coat evenly. Transfer to the prepared baking dish and spread evenly.
- Top with the remaining cheeses, spreading them evenly over the surface.
- Bake for 15–20 minutes until golden and bubbly. For a crispier top, broil for 1–2 minutes at the end.
- Let rest for 5 minutes before serving to allow the sauce to thicken slightly.
Notes
Use Gruyère or Swiss cheese instead of cheddar for a sharper taste.
Mix panko breadcrumbs with melted butter and sprinkle on top for a crunchy topping.
Make ahead by assembling the dish up to the baking step and refrigerating for up to 24 hours.
Reheat in the oven to retain the crispy top; avoid freezing due to the creamy texture.
Nutrition
- Serving Size: 1 cup (approx. 1/6 of recipe)
- Calories: 310
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 70 mg
