Here’s a creamy, cheesy, and comforting Brussels Sprouts Au Gratin recipe that’s perfect as a side for holidays or weeknight dinners.
It's no secret. I would choose Brussels sprouts over chocolate cake any day of the week. It's OK, judge me. I seriously really love Brussels sprouts.
I ease people in slowly because most of my friends only remember eating Brussels sprouts boiled on the stove....ew.....and the whole house stunk....for DAYS.
But the nutritional benefits cannot be denied, and that's why Mom made us eat them.
I come from a bit of a different school. My Mother, being an immigrant of Czechoslovakia, had very different ways of cooking certain things. And her Mom, my Grandmother Anna, used to make these marinated Brussels sprouts.
And from there my curiosity grew. I even took a trip to Northern California to visit Brussels sprouts farms. Fascinating.
But still, all these Gen X and Gen Z people that shun at Brussels sprouts.
What if we smothered them in cheese, breadcrumbs, and garlic? Would that make a difference?
Try this, tell me what you think. I bet I can change your mind.
Brussels Sprouts Au Gratin
Here’s a creamy, cheesy, and comforting Brussels Sprouts Au Gratin recipe that’s perfect as a side for holidays or weeknight dinners
Ingredients
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoon butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup whole milk (or half-and-half for extra richness)
- ½ teaspoon Dijon mustard
- ½ teaspoon groundnutmeg
- Salt and pepper, to taste
- ½ cup grated Gruyère, cheddar, or fontina cheese (plus extra for topping)
- ¼ cup grated Parmesan cheese
- ¼ cup breadcrumbs
Instructions
- Preheat oven to 400°F (200°C).
- Bring a pot of salted water to a boil. Add Brussels sprouts and cook for 3–4 minutes until just tender. Drain and set aside.
- In a medium saucepan, melt butter over medium heat.
- Add garlic and cook 30 seconds until fragrant.
- Stir in flour and cook 1 minute to form a roux.
- Gradually whisk in milk, then add Dijon mustard, salt, pepper, and a pinch of nutmeg.
- Cook until sauce thickens (~3–5 minutes).
- Stir in ½ cup of grated cheese until melted and smooth.
- Place Brussels sprouts in a greased baking dish.
- Pour cheese sauce over the top, tossing to coat evenly.
- Sprinkle remaining cheese, Parmesan, and breadcrumbs over the top.
- Bake for 15–20 minutes until bubbly and golden on top.
Notes
Tips & Variations
- Add crispy bacon or pancetta for a smoky twist.
- Mix in caramelized onions for extra sweetness.
- Use half Brussels sprouts and half cauliflower for variation in texture.
- Substitute heavy cream for milk for an ultra-rich version.