Our Brussel Sprouts au Gratin recipe is mouthwatering, cheesy, and so simple to put together. Enjoy tender brussels sprouts, sweet onion, and gooey cheese in every bite. Follow our simple step-by-step instructions on how to get this tasty side dish on your next holiday table.

Simple and Savory Brussels Sprouts Au Gratin

Not that you needed convincing, but this recipe is proof that any dish with copious amounts of cheese will be a crowd pleaser. Mild flavored brussels sprouts pair perfectly with rich and tangy parmesan and creamy and nutty gruyere cheese. Serve it at your next holiday gathering and get ready for the recipe requests to flood in. We especially love serving it for Easter, Thanksgiving and Christmas!

Looking for the classic – try our Cheesy Scalloped Potatoes!

What Is Au Gratin

Au gratin simply means that a dish is sprinkled with either cheese, breadcrumbs, or both and then is browned to create a crisply baked top. Potatoes Au Gratin is a classic dish that we absolutely love, and inspired this fun brussels sprouts version. Serve with our favorite Beef Tenderloin recipe or our classic Baked Ham!

What You Will Need

• brussels sprouts – A cruciferous vegetable that has a similar flavor to broccoli and becomes slightly sweet after cooking.
• kosher salt & ground black pepper – Just a bit to enhance flavors throughout.
• olive oil – Used to keep the brussels sprouts from drying out during the cooking process.
• butter – The perfect ingredient to bring out the best flavors in the garlic and onion.
• yellow onion – A subtly sweet and sharp flavor.
• garlic – Adds a subtly sharp buttery and peppery flavor.
• all-purpose flour – Feel free to substitute for gluten-free flour.
• Nutpods Original Creamer – Be sure to select the unflavored variety. Or use half-and-half if dairy isn’t a concern.
• chicken broth – Used to thin out the creamy sauce.
• parmesan cheese – A slightly fruity and nutty cheese, perfect for an au gratin dish.
• gruyere cheese – Rich, creamy, and salt, this cheese has it all.

How Do You Cook Brussels Sprouts Au Gratin

While your oven is preheating to 400°F, prep the brussels sprouts by trimming off the stem and peeling off 2-3 layers of the leaves. Using a sharp knife and a cutting board, quarter the brussels sprouts and place them in a casserole dish.

Drizzle them with olive oil and massage it into the brussels sprouts, making sure that it coats every inch. This ensures that they don’t dry out during the cooking process. Sprinkle with salt and black pepper and place in the oven for 20 minutes, tossing half way through.

While the brussels sprouts are cooking, bring a cast iron skillet to medium-high heat and add in the butter, letting it melt to coat the bottom of the skillet. Next, add in the minced garlic and yellow onion. Move everything around the skillet for 1-2 minutes or until they become soft and fragrant.

To create the roux, add the flour and use a whisk to combine it with the butter to create a paste. Continue whisking while adding the creamer and then the broth, approximately a quarter cup at a time. Continue whisking until the consistency is thick and creamy. If it feels too thick, add another splash or two of the broth and stir. 

Remove the brussels sprouts from the oven and check to see that they have slightly browned on the outside and are tender on the inside.

Now pour your cheesy sauce over the top of the cooked brussels sprouts.

Sprinkle the remaining gruyere cheese over the cheese sauce coated sprouts and place the casserole dish back onto the middle rack of the oven for 8-10 minutes to ensure that they cheese melts all the way through.

Finally, move the casserole dish to the broiler for 1-3 minutes to get that nice slightly browned top layer. The broiler still works even with the oven door slightly open so that you can keep an eye on the browning process.

Remove the au gratin brussel sprouts from the oven and let cool for 10 minutes before serving.

Recipe FAQs

• *creamer: We love using Nutpods in place of traditional creamer as it lightens up this traditionally heavy dish without changing the flavor. You do you, but we highly suggest that you try this versatile ingredient.
• make ahead: Feel free to make the roasted brussels sprouts ahead of time and keep in the refrigerator over night. Let them come to room temperature before adding the cheese sauce and the remaining recipe steps.
• storage: Place leftovers in an airtight container and keep in the refrigerator for up to five days.

Other Side Dish Recipes You Might Like

• Sweet Potato Casserole with Marshmallows
• Ultimate Yukon Gold Mashed Potatoes
• Best Ever Sourdough Stuffing
• Roasted Brussels Sprouts with Pancetta
• Green Bean Casserole With Bacon

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