Description
This Brussels Sprouts Au Gratin recipe transforms fresh, halved Brussels sprouts into a luscious, creamy, and cheesy baked dish with a golden, crispy crust. Perfect as a comforting vegetarian side or light main, it features a rich Gruyère and Parmesan cheese sauce infused with garlic and nutmeg. Quick to prepare and ideal for cozy fall and winter dinners, this recipe balances tender-crisp vegetables with indulgent savory flavors.
Ingredients
Scale
Vegetables
- 1 pound fresh Brussels sprouts, trimmed and halved
Cheese Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 ½ cups warm milk or cream
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese, plus extra for topping
- 2 cloves garlic, minced
- ¼ teaspoon ground nutmeg
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Brussels Sprouts: Trim the ends of the Brussels sprouts and halve them evenly for uniform cooking. Blanch them in boiling salted water for 3 to 4 minutes until bright green and slightly tender, then drain thoroughly. This softens the sprouts while maintaining their structure for baking.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour to form a smooth roux and cook for about one minute without browning. Gradually add the warm milk or cream while whisking constantly to prevent lumps. Continue cooking until the sauce thickens to a creamy consistency, then remove from heat.
- Add the Cheeses and Seasonings: Stir in the grated Gruyère and Parmesan cheeses until fully melted and smooth. Mix in the minced garlic, ground nutmeg, salt, and freshly ground black pepper to taste, creating a rich and flavorful cheese sauce.
- Combine and Bake: Arrange the blanched Brussels sprouts evenly in a baking dish. Pour the cheese sauce over the sprouts, ensuring they are well coated. Sprinkle additional Parmesan cheese on top to help form a golden, crispy crust. Bake in a preheated oven at 375°F (190°C) for about 20 minutes or until the gratin is bubbling and beautifully browned on top.
Notes
- Halve Brussels sprouts evenly to ensure consistent cooking and texture.
- Use warm milk or cream when making the sauce to avoid lumps and achieve a smooth consistency.
- Choose cheeses that melt well like Gruyère; avoid pre-shredded cheeses containing anti-caking agents.
- Don’t skip blanching the sprouts; it softens them and reduces bitterness.
- Monitor baking time closely to achieve a perfect golden crust without burning the topping.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 55mg
Keywords: Brussels sprouts, au gratin, cheesy, creamy, vegetable side dish, comfort food, baked, Gruyère, Parmesan, garlic, nutmeg