Description
A transformative side dish that combines the earthy goodness of Brussels sprouts with a creamy, cheesy topping, converting even the most skeptical eaters into Brussels sprout enthusiasts.
Ingredients
Scale
- 2 pounds fresh Brussels sprouts, trimmed and halved
- 3 tablespoons olive oil
- 6 garlic cloves, minced (about 2 tablespoons)
- 2 cups heavy cream (substitute half-and-half for a lighter version)
- 1 cup freshly grated Gruyère cheese (Emmental or Swiss can work as alternatives)
- 1/2 cup freshly grated Parmesan cheese
- 1/4 cup breadcrumbs (preferably panko for extra crispiness)
- 2 tablespoons fresh thyme leaves, chopped
- 1 teaspoon Dijon mustard
- 1/2 teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper to taste
- 2 tablespoons unsalted butter, cut into small pieces
Instructions
- Preheat oven to 375°F (190°C). Trim Brussels sprouts, cut in half lengthwise, toss with 2 tablespoons olive oil, salt, and pepper.
- In a medium saucepan, heat remaining tablespoon of olive oil. Add minced garlic and sauté for 1-2 minutes until fragrant. Add heavy cream, Dijon mustard, nutmeg, and half the thyme leaves. Simmer for 5-7 minutes until slightly thickened.
- Grease a 9×13-inch baking dish. Arrange Brussels sprouts in an even layer. Pour garlic cream sauce over sprouts. Sprinkle with two-thirds of Gruyère and half of Parmesan cheese.
- Combine breadcrumbs with remaining Gruyère and Parmesan. Sprinkle over the top. Dot with butter pieces and remaining thyme.
- Bake for 25-30 minutes until golden brown and bubbling. For extra browning, broil for final 2-3 minutes.
- Allow to rest 5-10 minutes before serving.
Notes
- For extra flavor, roast the Brussels sprouts for 15 minutes before adding to the au gratin dish.
- Avoid boiling the cream mixture—a gentle simmer preserves texture and prevents curdling.
- For best texture, ensure some Brussels sprout tops peek through cream sauce for crispy edges.
- Add 1/4 cup chopped toasted pecans or walnuts to the breadcrumb topping for extra crunch.
- For a lighter version, substitute half-and-half for heavy cream, reduce cheese quantities, or use nutritional yeast.
- Can be prepared 24 hours in advance and refrigerated unbaked.
- Leftovers keep for up to 3 days. Reheat in oven rather than microwave to maintain crispiness.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Fat: 26g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
Keywords: brussels sprouts au gratin, creamy brussels sprouts, garlicky brussels sprouts, holiday side dish, vegetable gratin, cheesy brussels sprouts