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Brussels Sprouts Au Gratin

Brussels Sprouts Au Gratin
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This Brussels Sprouts Au Gratin recipe is a creamy, cheesy, and comforting side dish perfect for holiday dinners or cozy weeknights. Tender Brussels sprouts are enveloped in a luscious Gruyere cheese sauce and topped with a golden, crispy Parmesan and panko breadcrumb crust. Easy to prepare and customizable, it pairs beautifully with roasted meats and hearty grains for a satisfying meal.

Ingredients

Scale

Vegetables

  • Fresh Brussels sprouts, trimmed and halved – about 1 pound (450g)

Cheese Sauce

  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 cup shredded Gruyere cheese
  • 1/2 cup grated Parmesan cheese (divided)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and freshly ground black pepper, to taste

Topping

  • Remaining 1/4 cup grated Parmesan cheese
  • 1/2 cup panko breadcrumbs (optional)

Instructions

  1. Prepare Brussels Sprouts: Trim the ends off fresh Brussels sprouts and remove any yellow or damaged outer leaves. Cut each sprout in half for even cooking and better sauce absorption. Blanch them briefly in boiling water until just tender, about 3-4 minutes, then drain well to avoid excess moisture that can cause sogginess.
  2. Make the Cheese Sauce: In a saucepan over medium heat, melt butter. Whisk in the flour to form a roux and cook until it turns slightly golden, about 2 minutes, to remove the raw flour taste. Gradually add milk while whisking continuously to prevent lumps. Simmer gently until the sauce thickens, about 5 minutes. Stir in shredded Gruyere cheese and half of the Parmesan cheese until fully melted and smooth. Season with garlic powder, onion powder, salt, and freshly ground black pepper.
  3. Combine and Bake: Mix the blanched Brussels sprouts into the cheese sauce until well coated. Transfer the mixture into a buttered baking dish. Sprinkle the remaining Parmesan cheese and panko breadcrumbs evenly over the top for a crunchy, golden crust. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes or until bubbly and browned on top.

Notes

  • Blanch Brussels sprouts to ensure tenderness without mushiness.
  • Use freshly grated cheese to improve melt quality and prevent clumping.
  • Season the cheese sauce properly to bring out the natural sweetness of the Brussels sprouts.
  • Toast panko breadcrumbs with butter before topping for extra nutty flavor, if desired.
  • Let the gratin rest slightly after baking to allow the sauce to set for cleaner slices.

Nutrition

Keywords: Brussels sprouts, au gratin, cheesy side dish, holiday recipe, creamy Brussels sprouts, baked Brussels sprouts, comfort food

Find it online: https://recipesemilly.com/brussels-sprouts-au-gratin/