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Homemade Brussels sprouts au gratin is a new twist for a favorite vegetable!
Fresh Brussels sprouts are pan fried and baked in a quick and creamy cheese sauce. This dish is ready to serve in no time!
Easy Cheesy Brussels Sprouts
- Cheesy Brussels sprouts are baked in a lightly seasoned cream sauce until they are tender.
- It’s elegant enough for a holiday but easy enough to make any day of the week.
- This side can be made ahead of time and baked before serving.
- This easy recipe takes only 15 minutes of prep and can be cooked alongside the main dish like baked chicken, turkey dinner, or meatloaf.
Ingredients for Brussels Sprouts au Gratin
- Brussels Sprouts: Choose firm, green sprouts. Halve or quarter them for consistent cooking. They bring a nutty flavor and pleasant texture.
- Heavy Cream: This cheese sauce uses heavy cream (or whipping cream), no roux required. Lighter options like half-and-half are suitable alternatives.
- Onion Powder: Adds flavor and makes the prep fast! If you’d prefer, 1 tablespoon of fresh finely diced onion or shallots can be cooked until tender and used in place.
- Cheese: Sharp cheddar brings a strong, tangy flavor, while Parmesan adds a salty, nutty taste. Alternatives like mild cheddar, Gouda, or gruyère cheese, and other hard cheeses like Grana Padano can be used for different flavor profiles.
Cheesy Tip
In a pinch, pre-shredded cheese will work but I prefer to grate the cheese myself from a block for the smoothest cheese sauce.
Most pre-shredded cheeses are processed with anti-caking additives, and don’t melt as smoothly.
Variations
I prefer to keep the sauce simple, but you can add a couple of cloves of garlic (cook the garlic in butter first), a pinch of fresh thyme, or dry mustard if you’d like.
Fried sliced mushrooms, bacon bits, and sliced water chestnuts this these cheesy Brussels sprouts.
How to Make Brussels Sprouts Au Gratin
This brussels sprouts gratin recipe is quick and easy to prepare:
- Cook sprouts: Pan-fry brussels sprouts in olive oil until tender-crisp and slightly browned (as per the recipe below).
- Make the cheese sauce: Prepare the sauce with cream, parmesan, cheddar, and seasonings.
- Bake: Transfer the sprouts to a casserole dish and pour the cheese mixture overtop. Sprinkle with more cheese and bake browned and bubbly.
Option: Add mix 1 tablespoon of panko breadcrumbs with ½ teaspoon olive oil and add to the cheese on top for a crisp topping.
Storing Brussels Sprouts
- Make Ahead and store in the fridge for up to 2 days before baking (perfect for prepping ahead for holidays or Christmas dinner).
- If prepared ahead of time, remove it from the fridge and let it sit on the counter for 30 minutes while the oven preheats.
- Let leftover brussels sprouts cool to room temperature before storing them in an airtight container for up to five days in the refrigerator.
- Freeze leftovers in zippered bags for up to 6 weeks, and since this dish contains a dairy sauce, it might separate a bit once it’s reheated.
More Cheesy Au Gratin Recipes
Did your family enjoy this Baked Brussel Sprouts Gratin? Leave us a rating and a comment below!
Baked Brussels Sprouts Gratin
Equipment
Ingredients
- 2 pounds Brussels sprouts halved lengthwise, quartered if large
- 1 tablespoon olive oil
- salt and pepper to taste
- ⅔ cup heavy whipping cream
- ¼ teaspoon onion powder
- 1 ⅓ cups shredded sharp cheddar cheese divided
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat oven to 375°F.
- Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).
- Toss halved Brussels sprouts with olive oil, salt, and pepper. Cook in a skillet over medium-high heat for 5 to 6 minutes or until tender-crisp and slightly browned. Pour into a 2 qt dish.
- In the same skillet, heat heavy cream, onion powder, salt, and pepper until boiling. Reduce heat and let simmer over medium heat for 2 minutes to thicken slightly.
- Remove from heat and whisk in parmesan cheese. Stir in 1 cup of cheddar cheese. Pour over Brussels sprouts.
- Top with remaining ⅓ cup cheddar cheese and bake for 20 to 25 minutes or until browned and bubbly.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
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Got Brussels?
Served at Father’s Day. Adults and kids loved it. Delicious!! Thank you.
Chaunte, That’s so wonderful to hear! I’m so glad it was a hit with both the adults and the kids—what a perfect Father’s Day dish. Thank you for sharing!
I love all your recipes very simple and tasty. I always check out your recipes when I have company. Thanks.
That is so sweet of you, Beverley! I am so happy to hear our recipes are working so well for you.
I made this recipe as my savory dish to bring to a potluck. I had not made it before, but was certain it would work well, as Holly’s recipes always do for me. It did. The other potluck guests loved the Baked Brussels Sprouts au Gratin. It was an annual Christmas potluck. Thanks, Holly!
Hi Jewel, I am so happy to hear that you and the guests at the potluck enjoyed this casserole. You’re welcome!
I made this for the first time. Such a quick and easy recipe. And it was delicious!!!!
So happy you enjoyed it, Alison!
Thank you! Thank you! So handy to have these recipes at my fingertips while shopping!
Enjoy Jolene!
I made this to go with a grilled led of lamb. It’s excellent. I used a heck of a lot more oil. I cooked the sprouts on stove top three times as long as recommended. And I used more heavy cream. It was a hit with a famous chef. Thanks. BTW It’s BrusselS Sprouts with an “s” for your title.
Thank you for sharing David! And we definitely know that it is Brussels, but most people don’t call it that .
I made these last night and…just. amazing. I didn’t even use all the cheese called for and they were incredible so imagine how much better with all the cheese! Thank you for another great recipe!
Made it for my family and it turned out great! Will definitely be making this again
Hi Holly,
I made this yesterday, and thought it was quite good.
I did make a few small tweaks. For instance, I sauteed some chopped onion along with the Brussels sprouts. I also used sour cream instead of heavy cream (since I avoid anything that’s ultrapasteurized), and added a little water to make the sauce more pourable.
Overall, I was pretty happy with how things turned out. Thanks for the recipe.
Oh, just wanted to point out—throughout your recipe, you write “Brussel sprouts,” but the first word should always have an “s” at the end: “Brussels sprouts.” Hope this helps. :)
When I looked up this recipe, I put in Brussels sprouts so maybe you shouldn’t be the grammar police. I hope this helps
HAHAHAHAHA! Good for you, Jules!
Good comment Jules!
Hello! I’m making these for Thanksgiving. I’d like to make them ahead of time and then reheat. Do you think I should put everything together but stop at the baking part. Cover and refrigerate then the day of just bake for about 30 minutes?
Thanks for the help!!
I haven’t tried this one ahead of time, I think it would work fine! Let us know how it goes.
When you freeze the Brussel sprouts gratin what method do you use to reheat?
Reheating them in the oven is my favorite method.
Really enjoy Brussels sprouts ,plus so delicious ❣️I never cooked them fresh .IAM looking forward to trying these 2 dishes . Thank you Elizabeth