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A casserole dish filled with brussel sprouts au gratin.

Brussel Sprouts au Gratin

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American


Brussel Sprouts au Gratin – a fun spin on a your classic au gratin recipe made with brussel sprouts! Perfect side dish for any Holiday meal.


  • 16oz brussel sprouts
  • 1 1/2 teaspoons kosher salt, divided
  • 1/8 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1/4 cup sweet yellow onion, minced
  • 1 teaspoon garlic, minced
  • 2 1/2 tablespoons all-purpose OR gluten-free flour
  • 3/4 Nutpods Original (unsweetened/unflavored) creamer OR half-and-half
  • 1/4 cup chicken broth (more if needed to thin)
  • 2 tablespoons parmesan cheese, grated
  • 1 cup gruyere cheese, grated


  1. Preheat oven to 400 degrees F. 
  2. Prepare brussels sprouts by trimming off the stem and peeling off 2-3 outer layers of leaves. Quarter each brussels sprout and place in a 8×12 casserole dish. 
  3. Season with kosher salt and ground black pepper. Drizzle with olive oil. Massage oil into the brussels sprouts. Place in oven, middle rack, for 20 minutes, tossing halfway.
  4. Meanwhile, bring a cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. Add onion and garlic. Move around until garlic becomes fragrant and onion starts to soften, approx. 1-2 minutes. 
  5. Add flour and whisk to combine with butter to create a paste (aka a roux). Continue whisking while adding the creamer and then broth, approx. 1/4 cup at a time. Continue whisking until consistency is thick and creamy. If it feels too thick, add another splash or two of broth and stir. 
  6. Remove from heat and add parmesan and 1/2 cup Gruyere cheese. Stir until cheese has melted. Taste and add any salt or pepper, as desired. 
  7. Pour sauce over roasted brussel sprouts and then sprinkle with remaining 1/2 cup of Gruyere. Return casserole dish to the oven, middle rack and uncovered, for 8-10 minutes. Then move to the broiler for 1-3 minutes (I would recommend leaving the door open so you can watch carefully) or until sauce is bubbly and starting to brown. 
  8. Remove and let cool 10 minutes before serving. 


  • *Creamer: I love using the Nutpods (ensure it is unsweetened and unflavored) – you can’t tell the difference and it just lightens up this otherwise heavier (but delicious) holiday side dish! Use what works best for you, but I highly recommend you try it!
  • Storage: store leftovers in an airtight container in the refrigerator for up to 5 days. 


  • Serving Size: One scoop
  • Calories: 121
  • Sugar: 1.3 g
  • Sodium: 332.2 mg
  • Fat: 8.4 g
  • Carbohydrates: 6.5 g
  • Protein: 6.1 g
  • Cholesterol: 21.5 mg