Baked Brussels Sprouts au Gratin

Homemade Brussels sprouts au gratin is a new twist for a favorite vegetable!

Fresh Brussels sprouts are pan fried and baked in a quick and creamy cheese sauce. This dish is ready to serve in no time!

Easy Cheesy Brussels Sprouts

Cheesy Brussels sprouts are baked in a lightly seasoned cream sauce until they are tender.
It’s elegant enough for a holiday but easy enough to make any day of the week.
This side can be made ahead of time and baked before serving.
This easy recipe takes only 15 minutes of prep and can be cooked alongside the main dish like baked chicken, turkey dinner, or meatloaf.

ingredients to make Baked Brussels Sprouts Gratin

Ingredients for Brussels Sprouts au Gratin

Cheese sauce – This cheese sauce is made with heavy cream and cheese (no roux required)! Cheddar cheese and parmesan have bold flavors but try other favorites. Gruyere cheese, mozzarella, or even smoked cheddar would add great flavor.

I prefer to keep the sauce simple, but you can add a couple of cloves of garlic (saute in butter first), a pinch of fresh thyme, or dry mustard if you’d like.

Brussels Sprouts: Choose firm, green sprouts. Halve or quarter them for consistent cooking. They bring a nutty flavor and pleasant texture.
Heavy Cream: Adds creaminess to the sauce, no roux required. Lighter options like half-and-half are suitable alternatives.
Onion Powder: Adds flavor and makes the prep fast! If you’d prefer, 1 tablespoon of fresh finely diced onion or shallots can be cooked until tender and used in place.
Cheese: Sharp cheddar brings a strong, tangy flavor, while Parmesan adds a salty, nutty taste. Alternatives like mild cheddar, Gouda, or gruyère cheese, and other hard cheeses like Grana Padano can be used for different flavor profiles.

In a pinch, pre-shredded cheese will work but I prefer to grate the cheese myself from a block for the smoothest cheese sauce.

Most pre-shredded cheeses are processed with anti-caking additives, and don’t melt as smoothly.

Variations

You can add fried sliced mushrooms, bacon bits, and sliced water chestnuts this these cheesy Brussels sprouts.

cooking Brussel sprouts to make Baked Brussels Sprouts Gratin

adding cheese to pan to make roux for Baked Brussels Sprouts Gratin

How to Make Brussels Sprouts Au Gratin

This brussels sprouts gratin recipe is quick and easy to prepare:

Cook sprouts: Pan fry brussels sprouts in olive oil until tender-crisp and slightly browned (as per the recipe below).
Make the cheese sauce: Prepare the sauce with cream, parmesan, cheddar, and seasonings.
Bake: Transfer the sprouts to a casserole dish and pour the cheese mixture overtop. Sprinkle with more cheese and bake browned and bubbly.

Option: Add mix 1 tablespoon of panko breadcrumbs with ½ teaspoon olive oil and add to the cheese on top for a crisp topping.

adding cheese to Brussel sprouts to make Baked Brussels Sprouts Gratin

adding cheese to dish to make Baked Brussels Sprouts Gratin

Storing Brussels Sprouts

Make Ahead and store in the fridge for up to 2 days before baking (perfect for prepping ahead for holidays or Christmas dinner).
If prepared ahead of time, remove it from the fridge and let it sit on the counter for 30 minutes while the oven preheats.
Let leftover brussels sprouts cool to room temperature before storing them in an airtight container for up to five days in the refrigerator.
Freeze leftovers in zippered bags for up to 6 weeks, and since this dish contains a dairy sauce, it might separate a bit once it’s reheated.

baked Baked Brussels Sprouts Gratin in the dish

More Cheesy Au Gratin Recipes

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Baked Brussels Sprouts Gratin

Brussels sprouts gratin is a deliciously creamy & cheesy side dish!

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Preheat oven to 375°F.
Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).
Toss halved Brussels sprouts with olive oil, salt, and pepper. Cook in a skillet over medium-high heat for 5-6 minutes or until tender-crisp and slightly browned. Pour into a 2 qt dish.
In the same skillet, heat heavy cream, onion powder, salt, and pepper until boiling. Reduce heat and let simmer over medium heat for 2 minutes to thicken slightly.
Remove from heat and whisk in parmesan cheese. Stir in 1 cup of cheddar cheese. Pour over Brussels sprouts.
Top with remaining ⅓ cup cheddar cheese and bake for 20-25 minutes or until browned and bubbly.

Frozen Brussels sprouts can be used and should be thawed and heated first.
For the best sauce, shred your own cheeses. Packaged cheeses don’t always melt smoothly.
Prepare ahead and refrigerate for up to 2 days before baking. Remove from the fridge and let rest on the counter while the oven preheats. If the gratin is cold from the fridge, you may need to add 5 minutes of extra baking time.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

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