This Brussels sprouts au gratin bakes tender sprouts in a garlic and Gruyère cream sauce until the top is bubbling and golden. The sprouts are blanched whole for 6 to 8 minutes, chilled, then halved before the 12 to 15 minute bake, which helps them hold their shape through both stages of cooking.
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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!
On a holiday plate, jalapeño cranberry jam adds a bright, tart contrast to the rich gratin. Use these holiday main-course ideas to build the rest of the menu around it.
As so many mom’s throughout history would say,
Eat your Brussel Sprouts!… and this time you’re gonna want a second helping!
Brussels Sprouts Au Gratin FAQs
Should Brussels sprouts be cut before or after blanching?
Blanch them whole for this recipe, then chill, drain, and halve them. The original author noted that sprouts cut before boiling were more likely to fall apart, so the current order helps them stay intact for the final bake.
Can Brussels sprouts au gratin be made ahead of time?
Yes. Assemble the dish in the morning, cover and refrigerate it, then bake it just before dinner. If the baking dish is still cold, use the bubbling sauce and golden top as your finish cues instead of relying only on the clock.
Can milk replace heavy cream?
Yes. Heavy cream makes the sauce richer, while whole milk gives it a lighter finish. Add the liquid gradually and let the flour-thickened sauce cook until it coats the spoon before assembling the gratin.
What can replace Gruyère?
Use the same amount of another sharp melting cheese. A Swiss-style cheese keeps the flavor closest to Gruyère, while sharp white cheddar gives the gratin a more pronounced tang.
How can you tell when the gratin is done?
Bake it at 400°F for 12 to 15 minutes, until the sauce is bubbling and the cheese is starting to turn golden. Those two cues matter more than chasing a darker top and overcooking the sprouts.
Ingredients
Method
- Preheat oven to 400°F. Butter baking oven proof baking dish.
- 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.
- 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.
- 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.
- Drain the brussel sprouts then halve each one.
- In a prepared 2 quart baking pan or dish, layer the Brussel Sprouts evenly and half of the Cheese.
- Pour the Cream mixture slowly over the cheese and brussel sprouts.
- Top with the remaining grated Cheese distributing evenly over the Cream and Brussel Sprouts.
- Bake in a preheated 400°F oven for 12 - 15 minutes or until bubbly and starting to turn golden on top.
- Enjoy.
Notes
Tried this recipe?
Let us know how it was!Related Recipes
What size baking dish do you use?
Hello Robin!
For this dish, I used a square 8 x 8 dish. Thank you and hope you enjoy it!
These were delicious. I sauted some bacon, onion and garlic and added to the cream sauce. Fabulous! !
Thank you so much Pam! Your additions sound amazing 🙂
I love Brussels Sprouts – but a creamy, cheese version? That sounds even better!
Do you have to boil BS first?
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!
I would love to make these for a work pot luck. Do you think this can be made in a crock pot?
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!!!
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?
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.
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.
So glad they were a hit! Thank you so much Linda and Happy Thanksgiving!
Can you cut the BS in half before boiling them???
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!
I love cheese. I love Brussels sprouts too. Together = so much deliciousness! YUM! You killed it with this recipe.
Thank you so much Michelle!!!
I made one once with cheddar, it did not turn out too well. But I love this one and the gruyere idea! I have to try it, yum!
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!
I love Brussels Sprouts – but a creamy, cheese version? That sounds even better!
Thank you Anne! It’s rather yummy.
These look so amazing! I love brussel sprouts so much!
Thank you Jenni! Enjoy your Holidays!
We love Brussel sprouts, especially dressed with a creamy cheesy sauce. What a perfect addition for Thanksgiving!
Thank you Marisa!!! Happy Thanksgiving!