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Creamy Brussel Sprouts Au Gratin

Creamy Brussel Sprouts Au Gratin - the perfect side dish for a simple weeknight dinner or during the Holidays for Thanksgiving, Christmas or New Year's! - Recipe @LittleFiggyFood
I’m thinking “oh bring it on” with this recipe for Creamy Brussel Sprouts Au Gratin!

This recipe is creamy and all vegged up!

Years ago, my little cabbages and I were not exactly on friendly terms. It was a one-sided “I despise you” relationship and I’m the guilty one that seriously despised those odd and weird little cabbages, the brussel sprout.

Of course at the time, I was but a child after all. My mom would always said that my taste would change as I grew older and that I would enjoy them one day. As usual, mom was right {sigh} and I found out that this little green wonders were really tasty.

Creamy Brussel Sprouts Au Gratin - the perfect side dish for a simple weeknight dinner or during the Holidays for Thanksgiving, Christmas or New Year's! - Recipe @LittleFiggyFood
Anytime we think of au Gratin, first thoughts would be of potatoes. Creamy Brussel Sprouts au Gratin is not a new concept, simply another delicious way to prepare brussel sprouts and enjoy them without having to hide them under other unwanted foods on your plate.

Sometimes, you might find me tossing in some crispy bacon and a good dash of hot sauce for a bit more bite and wow, it’s so good. Don’t be shy about trying different herbs like, rosemary, thyme or oregano.

This is one amazing side dish that is can be “dressed up or down” from a simple weeknight dinner to Thanksgiving or Christmas!

Creamy Brussel Sprouts Au Gratin - the perfect side dish for a simple weeknight dinner or during the Holidays for Thanksgiving, Christmas or New Year's! - Recipe @LittleFiggyFood
As so many mom’s throughout history would say,

Eat your Brussel Sprouts!

… and this time you’re gonna want a second helping!

Creamy Brussel Sprouts Au Gratin - #BrusselSprouts - @LittleFiggyFood

Creamy Brussel Sprouts Au Gratin

Yield:

Ingredients

  • 4 cups Brussel Sprouts, cleaned and trimmed
  • 3 Tbls unsalted Butter
  • 4 oz (1 cup) Gruyere Cheese, grated (you can substitute other sharp flavored cheeses)
  • 2 cups Heavy Cream or Milk
  • 3 Tbls All-Purpose Flour
  • 2 cloves Garlic, minced (can use 1/2 tsp Garlic granules/powder if preferred)
  • Salt & Pepper to taste
  • 1 tsp dried Thyme (optional)

Instructions

  1. Preheat oven to 400°F. Butter baking oven proof baking dish.
  2. In a large saucepan, bring salted water to a boil then add in the Brussel Sprouts. Cook for about 6 - 8 minutes, the Brussel Sprouts will be bright green in color and just starting to soften. Remove from heat and place in bowl of ice water to prevent them from cooking further.

For the Cream Sauce:

  1. In a medium saucepan over medium heat, melt the Butter and add in the flour, stirring and cook for about a minute until it's smooth.
  2. Slowly whisk in the Cream/Milk and add in the Garlic, cook for about 3 minutes, whisking occasionally until the sauce thickens. Remove from heat and season with Salt and Pepper and Thyme if using.

To Assemble:

  1. Drain the brussel sprouts then halve each one.
  2. In a prepared 2 quart baking pan or dish, layer the Brussel Sprouts evenly and half of the Cheese.
  3. Pour the Cream mixture slowly over the cheese and brussel sprouts.
  4. Top with the remaining grated Cheese distributing evenly over the Cream and Brussel Sprouts.
  5. Bake in a preheated 400°F oven for 12 - 15 minutes or until bubbly and starting to turn golden on top.
  6. Enjoy.

Notes

Variations:Just after you have halved the Brussel Sprouts, you can toss them with a few slices of crumbled crispy bacon.Use Sage, Rosemary or Oregano in place of Thyme if desired.Add a dried hot chili pepper to the cream while it's heating then remove before pouring over the Brussel Sprouts.You can also spice it up with your favorite hot sauce by adding it to the cream mixture before pouring over the Brussel Sprouts.Sprinkle a thin layer of seasoned bread crumbs or add extra Parmesan cheese to the top then continue cooking as desired.

Creamy Brussel Sprouts Au Gratin - the perfect side dish for a simple weeknight dinner or during the Holidays for Thanksgiving, Christmas or New Year's! - Recipe @LittleFiggyFood

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22 Comments

    1. The gruyere adds such a wonderful creamy texture and flavor to the Brussels Sprouts, I hope you get a chance to try! Enjoy and thank you Kim!

    1. You could, but they will be apt to fall apart if you do. I know because I tried 😉 It still tasted great, just not as “pretty”. Hope you enjoy Traci and Happy Holidays!

  1. I would like to make this dish for a Thanksgiving but not be stressed out with all of the other last minute preparations. Can I prepare ahead of time and refrigerate until ready to bake?

    1. Hi Linda! I’m there with you, the less stress the better! I think that would work, I’ve not tried it with Brussels Sprouts, but have refrigerated similar dishes prepped the night before and baked the day of.

      1. Brussel sprouts were a family hit. I prepared the dish in the morning and baked just before serving dinner. Brussel sprouts were still nice and tender and not mushy. Thanks for a great recipe.

    1. Hello Lynn! I was looking into how it would fair in a crockpot and yes, it’s doable. You would need to make the creamy sauce separate, as per instructions. Place the half of the sprouts in the slow cooker and pour over 1/2 the cream sauce mixture then cheese, repeat layer and finish off with the sauce topped off with cheese and cook on low for about 3 – 4 hours. Remove the lid and allow the sauce to thicken for about 10 – 15 minutes. If your slow cooker has a removable oven proof insert, then you can place the cooked mixture under the broiler for 2 – 3 minutes to give it a golden color. Hope that helps and enjoy the pot luck office party! Happy Holidays!!!

    1. Hi Jess! Yes, you do need to boil them first for a short period, it gives them a “head start” on the cooking time so that the cream doesn’t over cook. Hope this helps and happy holidays!

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