This Garlicky Creamy Brussels Sprouts Au Gratin is the cheesy side dish that turns even the biggest sprout skeptic into a fan. Tender Brussels sprouts baked in a bubbling, garlicky cream sauce loaded with melty cheddar and nutty Gruyère, then crowned with a golden, crispy Parmesan crust.
It all comes together in one oven-safe skillet, so you get fewer dishes and maximum flavor with only about 10 minutes of prep. A pinch of nutmeg adds a subtle warmth that makes the cream sauce taste like it came from a fancy steakhouse. It’s the perfect side for holiday dinners, Sunday roasts, or any night you want something cozy and comforting on the table.
Helpful Tips
- Halve sprouts evenly: Try to choose Brussels sprouts that are about the same size, or cut larger ones into quarters. This way they all turn tender at the same time, and you won’t end up with some mushy and some still crunchy.
- Keep the garlic gentle: Melting the butter slowly over medium-low heat infuses it with garlic flavor without scorching. Burnt garlic turns bitter and can overpower the delicate cream sauce.
- Shred your own cheese: Pre-shredded cheese is coated with anti-caking agents that keep it from melting smoothly. Grating it fresh gives you a silky, lump-free sauce and a better golden crust.
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Garlicky Creamy Brussels Sprouts Au Gratin
Ingredients
- 16 ounce brussels sprouts cleaned, trimmed and halved
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/8 teaspoon nutmeg
- 1/2 cup cheddar cheese shredded
- 1/2 cup Gruyère cheese shredded
- 1/4 cup Parmesan cheese shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a cast iron skillet or other oven-proof dish over medium-low heat. Add the butter and garlic. Allow the butter to melt slowly. As it starts to sizzle, turn off the heat. Add the heavy cream, salt, black pepper, garlic powder, and nutmeg. Stir in the shredded cheddar and Gruyère until melted.
- Add the brussels sprouts to the pan, stir them in and spread them out in a single layer. Sprinkle the Parmesan cheese over the top.
- Bake for 18-25 minutes, until the cheese is golden and the sprouts are tender.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.