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A casserole dish filled with brussel sprouts au gratin.

Brussel Sprouts au Gratin Recipe

Author: Erin Jensen
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Method: Oven
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.

Ingredients 

  • 16 ounces brussel sprouts
  • 1 ½ teaspoons kosher salt divided
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter reg. or dairy-free
  • ¼ cup sweet yellow onion minced
  • 1 teaspoon garlic minced
  • 2 ½ tablespoons all-purpose OR 1-to-1 gluten-free flour
  • ¾ Nutpods original unsweetened/unflavored creamer OR half-and-half
  • ¼ cup chicken broth more, if needed to thin
  • 2 tablespoons parmesan cheese shredded
  • 1 cup gruyere cheese shredded

Instructions

  • Prep: Preheat oven to 400℉. Prepare 16 ounces brussel sprouts by trimming off the stem and peeling off 2-3 outer layers of leaves. Quarter each brussels sprout and place in a 8x12 casserole dish. 
  • Season: Sprinkle 1 ½ teaspoons kosher salt and ⅛ teaspoon ground black pepper on the brussel sprouts. Drizzle with 1 tablespoon olive oil. Massage oil into the brussel sprouts. Place in oven, middle rack, for 20 minutes, tossing halfway.
  • Sauté: Meanwhile, bring a cast iron skillet to medium-high heat. Add 2 tablespoons butter and let melt; swirl to coat the pan. Add ¼ cup sweet yellow onion and 1 teaspoon garlic. Move around until garlic becomes fragrant and onion starts to soften, approx. 1-2 minutes. 
  • Creamy Base: Add 2 ½ tablespoons all-purpose and whisk to combine with butter to create a paste (aka a roux). Continue whisking, while adding ¾ Nutpods original unsweetened/unflavored creamer and then ¼ cup chicken broth. Continue whisking until consistency is thick and creamy. If it feels too thick, add another splash or two of broth and stir. Remove from heat and add ½ cup gruyère cheese and 2 tablespoons parmesan cheese. Stir until cheese has melted. Taste and add any salt or pepper, as desired.
  • Combine with Sprouts: Pour sauce over roasted brussel sprouts and then sprinkle with remaining 1/2 cup of Gruyere cheese. 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. 
  • Serve: Remove and let cool 10 minutes before serving. 

Notes

  • *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!
  • Dairy-Free: make this recipe dairy-free by using Nutpods in place of traditional creamer and plant based butter instead of regular butter.
    Make now, bake later: 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: store leftovers in an airtight container in the refrigerator for up to 5 days. 

Nutrition

Calories: 120kcal | Carbohydrates: 6g | Protein: 6g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 511mg | Potassium: 199mg | Fiber: 2g | Sugar: 1g | Vitamin A: 545IU | Vitamin C: 39mg | Calcium: 167mg | Iron: 1mg
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