Description
This Brussels Sprouts Au Gratin recipe offers a cozy and elegant side dish featuring tender Brussels sprouts in a creamy, cheesy sauce, topped with a golden, crispy breadcrumb crust. It’s simple to prepare, uses common ingredients, and appeals even to picky eaters, making it perfect for weeknight dinners and holiday feasts alike.
Ingredients
Scale
Brussels Sprouts
- 1 lb fresh Brussels sprouts, trimmed and halved
Sauce
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk or cream (or almond/oat milk for dairy-free)
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Gruyere cheese
- 1/2 tsp garlic powder or 1 clove fresh garlic, minced
- Salt and pepper, to taste
Topping
- 1/2 cup breadcrumbs
Instructions
- Prepare the Brussels sprouts: Trim and clean the Brussels sprouts, removing outer leaves for tenderness. Slice them in half and blanch briefly in boiling water to soften slightly, then drain well.
- Make the roux: In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth and cook for 1-2 minutes to remove raw flour taste and thicken the base.
- Create the cheese sauce: Gradually whisk in the milk, stirring constantly until the sauce thickens to a creamy consistency. Remove from heat and stir in shredded cheddar and Gruyere until melted. Season with garlic powder, salt, and pepper.
- Assemble and bake: In a baking dish, combine the halved Brussels sprouts with the cheese sauce, mixing gently. Evenly sprinkle breadcrumbs on top. Bake uncovered at 375°F (190°C) for 20-25 minutes until the top is golden brown and bubbling.
Notes
- Trim thoroughly to remove outer leaves for better texture and reduced bitterness.
- Blanch Brussels sprouts before baking to keep them tender but not mushy.
- Use sharp cheeses like cheddar and Gruyere for balanced creaminess and flavor.
- Don’t skip the breadcrumbs to add a crunchy contrast to the creamy interior.
- Bake uncovered to achieve a golden, crispy crust.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 55 mg
Keywords: Brussels sprouts, au gratin, cheesy side dish, comfort food, holiday side, vegetarian