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Delicious and garlicky, Creamy Brussels Sprouts Au Gratin will become the talk of your Thanksgiving table! Cheesy bites of tender sprouts that are creamy and delicious. Comes together in one pan and loaded with three types of cheeses. The ingredient list is small, but the taste is FANTASTIC!
Grab your casserole dish, my friends!
Your kitchen is about to smell spectacular!
Garlic-scented, butter-roasted, Brussels sprouts topped with a splash of heavy cream, sprinkled with three types of shredded cheeses. Let it bubble away in a cast iron skillet—we’re talking side dish perfection right there. It’s ideal to serve with any protein – roasted chicken, a Thanksgiving turkey, or even a roast beef tenderloin with mushroom cream sauce.
Who doesn’t love a side dish made with a creamy sauce, white cheddar, nutmeg, and a bubbly crust when it comes out of the oven? It’s how I make my cauliflower cheese recipe with a couple of other additions, and it’s the inspiration behind today’s creamy Brussels sprouts au gratin as well. I like combining parmesan cheese, cheddar cheese, and fontina for today’s recipe. The fontina gives the Brussels sprouts a bit of nuttiness, but you can certainly replace it with mozzarella cheese, swiss, or gruyere cheese if that’s something you use more typically in your kitchen.
Ingredients for Creamy Brussels Sprouts
- Brussels sprouts: clean, trim, and slice the sprouts lengthwise for this recipe. Smaller sprouts are fine to toss in whole! Brussels sprouts are loaded with fiber, and this recipe happens to be keto-friendly because it’s low on carbohydrates, and high in fat and protein.
- Butter: just 2 tablespoons butter. Use salted or unsalted butter, whatever you typically keep on hand.
- Garlic: For this recipe, you’ll need three cloves garlic. Mince it finely so that by the end of roasting, it blends right into the sauce. You’ll also need some garlic powder.
- Heavy Cream: Just a splash to make the garlicbutter cream sauce for the sprouts.
- Seasonings: You’ll need kosher salt, black pepper, garlic powder, and ground nutmeg. The ground nutmeg is my secret ingredient for vegetable dishes when I want something to taste like the holidays!
- Parmesan Cheese: I usually keep shredded parmesan cheese in my freezer at all times. And it comes in handy for pasta and recipes like this brussels sprout bake.
- Cheddar Cheese: I like to use medium cheddar cheese for this recipe, but you could also use white cheddar if you prefer.
- Fontina Cheese: Feel free to swap this for the above-mentioned options.
Making brussels sprouts au gratin
- Do the prep. Start by plasticing a rack in the center of the oven; preheat oven to 375 degrees F. While the oven preheats, wash, trim, and cut the sprouts lengthwise. You’ll also want to shred the cheeses that you’ll use. Remember, it’s best to shred the cheese cold from the refrigerator, so don’t let it sit out for too long.
- Infuse the garlic flavor. Heat a cast iron skillet or a large skillet that’s oven proof over medium heat. Add the knob of butter along with the garlic and let it cook and come to a simmer. Then, cut the heat, stir in the heavy cream, and sprinkle all of the seasonings into the sauce. Add half of the shredded cheese and stir to combine.
- Bake until golden. Add the sprouts to the pan, and stir them into the cream sauce. Then sprinkle the remaining shredded cheese over the brussels sprouts and pop the dish into the oven to bake for 18-25 minutes or until the top is golden and bubbly. Serve warm with your favorite meal!
FAQs about this recipe
I’m sure any bacon lover will tell you yes. But I have only tested this recipe as written so I’m not sure how you’d incorporate it in.
You could sprinkle in some thyme with the garlic and let it infuse into the butter if you’d like! Parsley makes for a colorful garnish!
Truth be told, we’ve only ever had enough left to do a quick zap in the microwave!
If you like this recipe, you might also like:
- Air Fryer Broccoli
- Cheesy Scalloped Potatoes
- Twice Baked Potato Casserole (Potatoes Romanoff)
- Caramelized Onion Puff Pastry Bites with Gruyere and Mushrooms
- Crunchy Asparagus Orzo Salad with Lemon Shallot Dressing
Garlicky Creamy Brussels Sprouts Au Gratin
Equipment
Ingredients
- 16 ounce brussels sprouts cleaned, trimmed and cut in half
- 2 tablespoons butter
- 3 cloves garlic minced
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- ¼ teaspoon Black pepper
- ¼ teaspoon Garlic powder
- ⅛ teaspoon Nutmeg
- ½ cup parmesan cheese shredded
- 1 cup cheddar cheese shredded
- 1 cup fontina cheese shredded
Instructions
- PREHEAT: Position a rack in the center of the oven and preheat the oven to 375ºF.
- PREP: While the oven preheats, clean and trim the brussels sprouts, shred the fontina, cheddar and parmesan cheese. Combine the shredded cheeses in one bowl and set aside for later.
- INFUSE: Heat an oven proof pan, such as a cast iron skillet or braiser over medium heat with the butter and garlic. Allow the garlic flavor to infuse in to the butter as it melts. Don’t let the garlic brown, you just want it to soften and begin to simmer. If you don’t have a stove to oven safe pan, see notes below. Once the garlic starts simmering, turn off the stove, remove from heat and stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg. Stir in half of the combined shredded cheese.
- BAKE: Add the brussels sprouts to the pan, stir them in the cream sauce and spread them out in a single layer. Sprinkle the remaining cheese over the Brussels sprouts. Place in the preheated oven to bake for 18-25 minutes or until the cheese melts and the sprouts cook through. Serve warm with your favorite protein and other sides!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment & rating below!
I love this idea! Fontina is so good!
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