Garlicky Creamy Brussels Sprouts Au Gratin Recipe

Introduction

This Garlicky Creamy Brussels Sprouts Au Gratin is a rich and comforting side dish perfect for any occasion. Tender Brussels sprouts are smothered in a luscious garlic-infused cream sauce and topped with a blend of melted cheeses. It’s a delicious way to enjoy this nutritious vegetable with a decadent twist.

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 shredded Parmesan cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded fontina cheese

Instructions

1. Step 1: Position a rack in the center of the oven and preheat to 375ºF.
2. Step 2: While the oven preheats, clean and trim the Brussels sprouts, then cut them in half. Shred the fontina, cheddar, and Parmesan cheeses. Combine all the shredded cheeses in a bowl and set aside.
3. Step 3: Heat an ovenproof pan, such as a cast iron skillet or braiser, over medium heat. Add the butter and minced garlic, allowing the garlic to soften and infuse into the melted butter. Avoid browning the garlic; you want it to just begin simmering.
4. Step 4: Remove the pan from heat. Stir in the heavy cream, Kosher salt, black pepper, garlic powder, and nutmeg. Then mix in half of the combined shredded cheese until well incorporated.
5. Step 5: Add the halved Brussels sprouts to the pan and stir them gently to coat them with the cream and cheese sauce. Spread the sprouts out in a single layer.
6. Step 6: Sprinkle the remaining shredded cheese evenly over the top of the Brussels sprouts.
7. Step 7: Place the pan in the preheated oven and bake for 18-25 minutes, or until the cheese is melted and bubbly and the Brussels sprouts are tender.
8. Step 8: Remove from the oven and serve warm alongside your favorite protein and other sides.

Tips & Variations

• If you don’t have an ovenproof pan, prepare the sauce on the stove in a regular skillet, then transfer everything to a baking dish before adding the cheese and baking.
• For extra crunch, sprinkle some breadcrumbs on top before baking.
• Add a pinch of red pepper flakes to the cream sauce for a subtle spicy kick.
• Use Gruyère or mozzarella in place of fontina for a different cheese flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through. Adding a splash of cream before reheating can help maintain creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Frozen Brussels sprouts can be used, but fresh ones yield the best texture and flavor. If using frozen, thaw and drain them well before cooking to avoid excess moisture.

Is it possible to make this dish dairy-free?

Yes. Substitute the butter with a plant-based alternative and use dairy-free cream and cheese substitutes. Keep in mind the texture and flavor will vary slightly.

Garlicky Creamy Brussels Sprouts Au Gratin Recipe

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★★★★★

4.6 from 130 reviews

Garlicky Creamy Brussels Sprouts Au Gratin is a decadent and savory side dish featuring tender Brussels sprouts baked in a rich, garlicky cream sauce layered with a blend of Parmesan, cheddar, and fontina cheeses. This comforting bake offers a perfect balance of creamy texture and cheesy flavor, making it a delightful accompaniment for any meal.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brussels Sprouts

• 16 ounces Brussels sprouts, cleaned, trimmed and cut in half

Cream 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 shredded Parmesan cheese
• 1 cup shredded cheddar cheese
• 1 cup shredded fontina cheese

Instructions

1. Preheat: Position a rack in the center of the oven and preheat it to 375ºF (190ºC) to ensure even cooking and melting of the cheese.
2. Prep: While the oven preheats, clean and trim the Brussels sprouts by removing any tough outer leaves and cutting them in half. Shred the fontina, cheddar, and Parmesan cheeses, then combine all the shredded cheeses in one bowl and set aside for later use.
3. Infuse: Heat an oven-safe pan such as a cast iron skillet or braiser over medium heat and melt the butter. Add the minced garlic and allow it to soften and begin to simmer in the butter without browning, to release a delicate garlic flavor. Once simmering, remove the pan from heat and stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg until well combined. Then, fold in half of the shredded cheese mixture to create a creamy, cheesy sauce.
4. Bake: Add the halved Brussels sprouts to the pan, stirring gently to coat them evenly with the cream sauce. Spread the sprouts in an even layer to allow for thorough cooking. Sprinkle the remaining shredded cheese evenly over the top. Place the pan in the preheated oven and bake for 18 to 25 minutes, until the cheese is melted, bubbly, and lightly golden, and the Brussels sprouts are tender when pierced with a fork. Serve warm as a delicious side dish alongside your favorite protein and sides.

Notes

• If you do not have an oven-safe pan, after preparing the cream sauce on the stovetop, transfer everything into a greased baking dish before baking in the oven.
• Adjust seasoning to taste before baking if desired.
• For a stronger garlic flavor, you can add an additional clove of garlic, but be careful not to burn it during the butter infusion step.
• Leftovers can be refrigerated and gently reheated; the sauce may thicken upon standing—add a splash of cream or milk to loosen it if needed.

Keywords: Brussels sprouts, au gratin, garlicky, creamy, cheesy, side dish, oven baked, comfort food