brussel sprouts au gratin recipe

Written ByJenny Smyth Posted on
brussel sprouts au gratin recipe
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The Best brussel sprouts au gratin recipe

I’ve been making brussels sprouts au gratin for years, and it’s still a family favorite. My kids love it because it’s like a special treat, and I love it because it’s so easy to make and packed with nutrients.

The recipe comes from my mother-in-law, who learned it from her French chef friend. It’s a classic dish that originated in the Alsace region of France, where rich flavors and hearty ingredients are the norm.

The combination of tender sprouts, crispy breadcrumbs, and creamy cheese is absolute perfection. When I’m feeling stressed or short on time, this recipe is my go-to because it’s quick to prepare and always impresses.

Plus, it’s a great way to get my kids to eat their veggies – they’ll never even notice! The key to this recipe is using high-quality ingredients, especially the cheese and breadcrumbs.

Don’t skimp on these, or the dish just won’t be the same. Now, I’m not saying it’s the healthiest recipe out there (although it’s definitely better than many), but with just a few tweaks you can make it a bit more wholesome.

For example, try using whole wheat breadcrumbs or sprinkling some chopped fresh herbs on top for added flavor without extra calories.

Brussel Sprouts Au Gratin

Brussel Sprouts Au Gratin

4.8 from 718 votes

Tender brussel sprouts are baked in a creamy cheese sauce and topped with a golden, crunchy breadcrumb crust. This rich and comforting side dish transforms humble sprouts into a decadent treat perfect for holidays or weeknight dinners.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Brussel Sprouts

1 1/2 pounds brussel sprouts, trimmed and halved
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Cheese Sauce

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon Dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon nutmeg
1 1/2 cups shredded Gruyere cheese
1/2 cup grated Parmesan cheese
Salt and black pepper to taste

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat the oven to 400°F (200°C).
2Bring a large pot of salted water to a boil over high heat.
3Add the brussel sprouts and cook for 4 minutes until they are bright green and slightly tender.
4Drain the sprouts in a colander and set aside.
5In a medium saucepan, melt 3 tablespoons of butter over medium heat.
6Whisk in the flour and cook for 1 minute, stirring constantly, until the mixture is golden and bubbly.
7Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps.
8Continue cooking the sauce over medium heat, whisking often, until it thickens enough to coat the back of a spoon, about 5 minutes.
9Remove from heat and stir in the Dijon mustard, garlic powder, nutmeg, Gruyere cheese, and 1/2 cup of Parmesan cheese until melted and smooth.
10Season with salt and pepper to taste.
11Arrange the blanched brussel sprouts in a single layer in a 9×13 inch baking dish.
12Pour the cheese sauce evenly over the sprouts, making sure all are coated.
13In a small bowl, combine the panko breadcrumbs, melted butter, and remaining 1/4 cup of Parmesan cheese, then sprinkle this mixture over the top.
14Bake uncovered for 20 to 25 minutes, until the sauce is bubbly and the topping is golden brown.
15If the top browns too quickly, tent loosely with foil during the last 10 minutes.
16Let the dish rest for 5 minutes before serving to allow the sauce to set.

🔧Equipment

Large pot
Colander
Medium saucepan
Whisk
9×13 inch baking dish
Mixing bowl
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 650mg🌾Total Carbs: 20g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 18g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. You can also use sharp cheddar instead of Gruyere for a different flavor. Make sure to not overcook the sprouts during blanching to keep them from becoming mushy.

Watch Video Of How Brussel Sprouts Au Gratin Works

This brussels sprouts au gratin recipe is always a hit at family gatherings or everyday meals – my kids love it because it’s like a special treat, and I love it because it’s so easy to make and packed with nutrients.

For storage, let the dish cool completely before refrigerating or freezing – just reheat when you’re ready for an easy side dish or main course.

You can also freeze individual portions for up to three months; simply thaw overnight in the fridge before reheating.

❓ Frequently Asked Questions About Brussel Sprouts Au Gratin

Q: Can I use frozen brussels sprouts for this recipe?

No, frozen brussels sprouts will not provide the same texture and flavor as fresh ones. If you don’t have access to fresh sprouts, consider using other types of vegetables like broccoli or cauliflower instead.

Q: What kind of cheese should I use for this recipe?

You can use any type of cheese you like – Swiss, cheddar, parmesan – as long as you’re using high-quality ingredients that melt well. My personal favorite is Gruyère because of its rich flavor and smooth texture.

Q: Can I make this recipe in advance?

Yes! In fact, this dish is one of those rare recipes that actually tastes better after sitting in the fridge for a few hours. Just assemble all the components ahead of time and bake when you’re ready.

Q: Do I need to peel the brussels sprouts before using them in this recipe?

Nope! Leaving the peels on will help retain some of the nutrients and fiber in these tiny cabbages.

Q: What if I don’t have an au gratin dish? Can I use another type of baking dish instead?

A traditional au gratin dish is ideal for this recipe because its shallow depth allows even browning and crisping – but you can also use a 9×13 inch baking dish if that’s what you have on hand.

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