Garlicky Brussels Sprouts Au Gratin

These garlicky creamy Brussels sprouts au gratin transform the humble sprout into an indulgent centerpiece that might just steal the show from your main course. Tender Brussels sprouts bathed in a garlicky butter cream sauce and blanketed with a trio of melted cheeses create the perfect combination of comfort and elegance. The golden, bubbly crust gives way to a velvety interior that will convert even the most dedicated Brussels sprout skeptics.

I developed this recipe one chilly November evening when I was craving a vegetable side dish that felt decadent but wasn't overly complicated. After testing it on my family (including two formerly Brussels-averse teenagers), it's now become our most-requested holiday side. My brother-in-law, who spent years pushing sprouts to the side of his plate, asked for the recipe after seconds and thirds at last year's Thanksgiving dinner. That's when I knew I had a winner on my hands.

Ingredients

• 1½ pounds Brussels sprouts: Choose firm, bright green sprouts with tightly packed leaves for the best flavor and texture
• 2 tablespoons butter: Creates the rich base for our sauce—either salted or unsalted works fine
• 3 garlic cloves, minced: Infuses the dish with aromatic flavor that permeates every bite
• ½ cup heavy cream: Transforms into a silky sauce that coats each sprout perfectly
• ½ teaspoon kosher salt: Enhances all the flavors without making the dish taste salty
• ¼ teaspoon black pepper: Adds a subtle warmth that balances the richness of the cheese
• ½ teaspoon garlic powder: Provides an additional layer of garlic flavor throughout the dish
• ⅛ teaspoon ground nutmeg: My secret ingredient that adds a subtle warmth and complexity
• ½ cup freshly grated parmesan cheese: Brings a salty, umami punch that's essential to the dish
• ½ cup medium cheddar cheese, shredded: Adds that familiar, comforting cheesy flavor everyone loves
• ½ cup fontina cheese, shredded: Offers a nutty, buttery quality that melts beautifully into the sauce

Step-by-Step Cooking Instructions

Step 1:

Prepare your oven and Brussels sprouts: Position a rack in the center of your oven and preheat to 375°F. While the oven heats, wash your Brussels sprouts thoroughly, trim off the woody stems, and halve them lengthwise. If you have some tiny sprouts, feel free to leave those whole. The cut sides will caramelize beautifully and absorb more of the garlic-infused sauce. Be sure to shred your cheeses while the sprouts are still cold from the refrigerator – warm cheese becomes sticky and difficult to grate.

Step 2:

Create the garlic butter base: Place a 10-inch cast iron skillet or other oven-safe skillet over medium heat. Add the butter and let it melt completely. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant but not browned. The aroma will be heavenly as the garlic infuses into the butter! This step is crucial for developing the deep flavor foundation of the dish.

Step 3:

Build the cream sauce: Reduce the heat to low and carefully pour in the heavy cream, stirring to combine with the garlic butter. Sprinkle in the salt, pepper, garlic powder, and nutmeg, stirring gently to incorporate all the seasonings evenly. The nutmeg might seem unexpected, but it adds a subtle warmth that makes the dish taste incredibly cozy and perfect for holiday gatherings. Add half of each cheese (¼ cup each of parmesan, cheddar, and fontina) to the cream mixture and stir until just melted and smooth.

Step 4:

Combine the sprouts with the sauce: Add the prepared Brussels sprouts to the skillet, tossing them gently in the creamy sauce until each piece is well coated. Arrange them in an even layer, making sure the cut sides of many sprouts are touching the bottom of the pan where they'll caramelize nicely. Sprinkle the remaining cheese evenly across the top, creating a blanket that will become golden and bubbly in the oven.

Step 5:

Bake to golden perfection: Transfer the skillet to your preheated oven and bake for 20-25 minutes until the Brussels sprouts are tender when pierced with a fork and the cheese topping is bubbling and golden brown. If you'd like an even more golden top, switch your oven to broil for the final 1-2 minutes, watching closely to prevent burning. Let the dish rest for about 5 minutes before serving – this allows the sauce to thicken slightly and the flavors to settle.

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The Secret to Converting Brussels Sprout Skeptics

The key to making Brussels sprouts that everyone loves lies in proper cooking and generous seasoning. Brussels sprouts that are overcooked develop a strong, sulfurous aroma that can be off-putting. By roasting them just until tender in this creamy, cheesy mixture, they maintain their sweet, nutty character without veering into bitter territory.

I discovered the power of this method when hosting a dinner party where one guest mentioned his lifelong aversion to Brussels sprouts. When he reluctantly took a "polite" serving of this dish, I watched as his expression changed from skepticism to surprise with the first bite. He ended up returning for seconds before the main course was even served!

The combination of garlic-infused butter, three complementary cheeses, and that pinch of nutmeg creates a flavor profile that's familiar enough to be comforting yet interesting enough to feel special. It's the perfect way to introduce skeptics to the wonderful world of Brussels sprouts.

Last Christmas, I was assigned Brussels sprouts duty for our family gathering. Rather than bringing a simple roasted version, I surprised everyone with this au gratin. My grandmother, who has firmly declared for decades that she "doesn't care for those little cabbages," took a ceremonial spoonful to be polite. By the end of the meal, she had asked for the recipe "for a friend" – the ultimate compliment from someone who's been cooking holiday meals longer than I've been alive!

Perfect Pairings

This rich, indulgent side dish pairs beautifully with a variety of main courses. For holiday meals, it's the perfect accompaniment to roast turkey or ham, with the creamy sauce functioning almost like a built-in gravy. For everyday dinners, try serving it alongside a simple roast chicken or grilled steak.

I particularly love pairing these Brussels sprouts with dishes that have acidic or tangy elements to balance the richness of the cheese sauce. A beef tenderloin with a red wine reduction or a pork loin with apple chutney creates a wonderfully balanced plate.

For wine pairings, reach for a crisp white like Sauvignon Blanc or an unoaked Chardonnay that can cut through the richness while complementing the nutty flavors of the fontina and Brussels sprouts.

I've been making versions of this dish for nearly five years now, tweaking it each holiday season. What started as a simple way to use up Brussels sprouts has evolved into the dish my family requests before I've even planned the menu. There's something deeply satisfying about transforming an often-maligned vegetable into the star of the show – one creamy, cheesy bite at a time!

Frequently Asked Questions

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

Yes! Prepare everything up to the baking step, cover and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if cooking from cold.

→ What main dishes go well with this recipe?

This pairs wonderfully with roast turkey, baked ham, grilled chicken, or steak. It's perfect for holiday meals or Sunday dinners.

→ Can I use frozen Brussels sprouts?

Fresh is best, but frozen will work in a pinch. Thaw and pat dry before using to avoid excess water in your dish.

→ What can I substitute for fontina cheese?

Gruyère, provolone, or mozzarella make great substitutes if you can't find fontina. Each brings a slightly different flavor profile.

→ Is this recipe keto-friendly?

Yes! With low carbs and high fat content from the cheese and cream, this recipe fits well into keto meal plans.