Creamy Brussels Sprouts Gratin

This garlicky creamy Brussels sprouts au gratin transforms the humble sprout into a decadent side dish that even vegetable skeptics will devour. The combination of tender Brussels sprouts bathed in a rich garlic cream sauce and blanketed with three melty cheeses creates an irresistible flavor that perfectly balances earthy and indulgent notes.

I first created this dish when trying to convince my Brussels sprout-hating spouse to give them another chance. The combination of cream, garlic, and three cheeses worked such magic that it's now requested at every holiday gathering.

Ingredients

• Brussels sprouts The star of the show, choose firm, bright green sprouts with tightly packed leaves for the freshest flavor and texture
• Butter Creates the rich base for our garlic-infused cream sauce
• Garlic Fresh minced cloves provide aromatic depth that permeates the entire dish
• Heavy cream Delivers luxurious richness that transforms into a velvety sauce
• Kosher salt Enhances all the flavors while balancing the natural bitterness of Brussels sprouts
• Black pepper Adds subtle heat and complexity
• Garlic powder Reinforces the fresh garlic flavor throughout the dish
• Nutmeg A secret ingredient that adds warmth and brings out the sweetness in the cream
• Parmesan cheese Provides salty depth and beautiful browning on top
• Cheddar cheese Adds familiar comfort and excellent meltability
• Fontina cheese Brings a buttery richness and superior melting quality for the ultimate cheese pull

Step-by-Step Instructions

Preheat and Position

Set your oven to 375°F with a rack in the center position. This moderate temperature ensures even cooking without burning the cheese topping.

Prep Your Ingredients

While the oven heats, trim the Brussels sprouts by removing any discolored outer leaves and cutting off the woody stems. Slice each sprout in half to ensure even cooking and maximum sauce absorption. Shred all three cheeses and combine them in a bowl, setting aside for later use. This advance preparation makes assembly seamless once your sauce is ready.

Create the Garlic Cream Base

Heat your ovenproof pan over medium heat, then add butter and minced garlic. Allow the garlic to gently infuse into the melting butter for about 2 minutes. Watch carefully to prevent browning which can create bitterness. The aroma will tell you when the garlic is properly softened and fragrant. Remove from heat and stir in the heavy cream, creating a luscious base. Season with salt, black pepper, garlic powder, and the crucial pinch of nutmeg. The warmth of the pan will help the spices bloom in the cream. Fold in half of your cheese mixture, which will melt into the sauce creating a thick, velvety texture.

Bake to Perfection

Add the halved Brussels sprouts to your creamy cheese mixture, tossing thoroughly to coat each piece. Arrange them in a single layer to ensure even cooking, then sprinkle the remaining cheese over the top. Transfer the pan to your preheated oven and bake for 18 to 25 minutes. You'll know it's done when the cheese is bubbling golden brown and the Brussels sprouts can be easily pierced with a fork. The contrast between the crispy cheese topping and the tender sprouts beneath creates textural magic.

Bookmark

The first time I served this dish at Thanksgiving, my mother in law who claimed to despise Brussels sprouts took a "polite" spoonful and ended up going back for seconds and thirds. The combination of fontina with its nutty undertones and the sharp cheddar creates a complexity that elevates this beyond typical vegetable casseroles.

Perfect Pairings

This rich side dish pairs beautifully with lighter proteins like roasted turkey or grilled chicken. The creamy, savory flavors complement the lean meats without overwhelming them. For a complete holiday meal, serve alongside cranberry sauce to provide a tangy counterpoint to the richness.

Make It Ahead

You can prepare this dish up to the point of baking and refrigerate for up to 24 hours. When ready to serve, allow the dish to sit at room temperature for 30 minutes before baking. You may need to add an additional 5 minutes to the baking time if cooking from a chilled state.

Variations To Try

For a lighter version, substitute half and half for the heavy cream and reduce the cheese by one third. While not as decadent, it still delivers wonderful flavor with fewer calories.

For a flavor twist, add 2 tablespoons of crispy bacon pieces to the cheese topping or mix in a quarter cup of chopped chestnuts for seasonal flair and textural contrast.

Pro Tips

Allow your Brussels sprouts to completely dry after washing to ensure your cream sauce doesn't become watery

For extra browning, place under the broiler for the final 2 minutes of cooking

Let the dish rest for 5 minutes after removing from the oven to allow the sauce to thicken and flavors to settle

Recipe Q&A

→ Can I prepare Brussels sprouts au gratin ahead of time?

Yes! You can prep all ingredients and assemble in your baking dish up to 24 hours ahead, but don't bake. Cover tightly and refrigerate. When ready to serve, let it sit at room temperature for 30 minutes, then bake as directed, possibly adding 5-7 minutes to cooking time.

→ What can I substitute if I don't have fontina cheese?

If fontina isn't available, gruyère makes an excellent substitute with its similar melting properties and nutty flavor. Alternatively, mozzarella or provolone can work well, though they'll provide a milder flavor profile.

→ Can I use frozen Brussels sprouts instead of fresh?

While fresh sprouts yield the best texture, frozen can work in a pinch. Thaw completely and pat dry to remove excess moisture before using. You may need to reduce baking time by 3-5 minutes since frozen sprouts are typically pre-blanched.

→ How do I know when the Brussels sprouts are cooked properly?

Perfectly cooked Brussels sprouts should be tender when pierced with a fork but still maintain some structure—not mushy. The cheese topping should be golden brown and bubbling. If the cheese browns too quickly before sprouts are tender, cover loosely with foil.

→ What if I don't have an oven-safe skillet?

No problem! Prepare the cream sauce in any pan, then transfer everything to a greased 9-inch baking dish. Continue with the recipe as written, adding the Brussels sprouts, tossing with sauce, and topping with remaining cheese before baking.

→ Can I make this dairy-free?

For a dairy-free version, substitute butter with olive oil, heavy cream with full-fat coconut cream, and use your favorite dairy-free cheese alternatives that melt well. The flavor profile will change, but it can still be delicious.