Garlicky Creamy Brussels Sprouts Au Gratin Recipe
Introduction
Garlicky Creamy Brussels Sprouts Au Gratin is a comforting and flavorful side dish perfect for any meal. With tender Brussels sprouts smothered in a rich, cheesy garlic cream sauce, it’s sure to please both vegetable lovers and skeptics alike.
Ingredients
- 16 ounces Brussels sprouts, cleaned, trimmed, and cut in half
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- ½ cup shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded fontina cheese
Instructions
- Step 1: Position a rack in the center of the oven and preheat it to 375ºF.
- Step 2: While the oven preheats, clean and trim the Brussels sprouts, then shred the fontina, cheddar, and Parmesan cheeses. Combine the shredded cheeses in one bowl and set aside.
- Step 3: Heat an oven-proof pan, such as a cast iron skillet or braiser, over medium heat. Add the butter and minced garlic, allowing the garlic to soften and infuse its flavor into the butter without browning.
- Step 4: Once the garlic begins to simmer, remove the pan from heat. Stir in the heavy cream, Kosher salt, black pepper, garlic powder, and nutmeg. Mix in half of the combined shredded cheese until integrated.
- Step 5: Add the Brussels sprouts to the pan and stir to coat them evenly in the cream sauce. Spread the sprouts in a single layer and sprinkle the remaining cheese evenly on top.
- Step 6: Place the pan in the preheated oven and bake for 18 to 25 minutes, or until the cheese is melted and bubbly and the Brussels sprouts are tender. Serve warm alongside your favorite protein and sides.
Tips & Variations
- If you don’t have an oven-safe pan, transfer the mixture to a baking dish before placing it in the oven.
- For extra flavor, sprinkle breadcrumbs on top before baking for a crunchy crust.
- Substitute the nutmeg with a pinch of smoked paprika for a subtle smoky depth.
- Use a mix of your favorite cheeses if you want to customize the flavor.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to maintain the creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the Brussels sprouts and cheese mixture ahead and keep it refrigerated. Bake it just before serving for best results.
What can I serve with Garlicky Creamy Brussels Sprouts Au Gratin?
This dish pairs well with roasted meats, grilled chicken, or a hearty vegetarian main like mushroom risotto. It also makes a great companion to holiday meals.
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Garlicky Creamy Brussels Sprouts Au Gratin Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This Garlicky Creamy Brussels Sprouts Au Gratin recipe offers tender Brussels sprouts smothered in a rich, cheesy cream sauce infused with garlic and warming spices. Baked to golden perfection, this dish makes a comforting and flavorful side perfect for pairing with your favorite main courses.
Ingredients
Brussels Sprouts
- 16 ounces Brussels sprouts, cleaned, trimmed, and cut in half
Sauce and Cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- ½ cup shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded fontina cheese
Instructions
- Preheat: Position a rack in the center of the oven and preheat it to 375ºF (190ºC) to ensure even baking of the gratin.
- Prep: While the oven is heating, clean and trim the Brussels sprouts, cutting them in half for even cooking. Shred the fontina, cheddar, and Parmesan cheeses then combine them in a bowl and set aside.
- Infuse: Heat an oven-proof pan, like a cast iron skillet or braiser, over medium heat. Add the butter and minced garlic, allowing the garlic to gently soften and infuse its flavor into the melting butter. Be careful not to brown the garlic; it should just begin to simmer. Once infused, remove the pan from heat and stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg. Mix in half of the shredded cheese blend until incorporated.
- Bake: Add the halved Brussels sprouts to the pan, stirring them into the creamy sauce to coat evenly. Spread the mixture in a single layer and sprinkle the remaining cheese over the top. Transfer the pan to the preheated oven and bake for 18-25 minutes, or until the cheese is melted, bubbly, and the Brussels sprouts are tender when pierced with a fork. Serve warm alongside your favorite protein and sides.
Notes
- If you don’t have a stove-to-oven safe pan, you can prepare the cream sauce in a saucepan and then transfer everything to a baking dish for the oven step.
- Ensure the garlic does not brown in the butter as it can become bitter and alter the flavor profile.
- For a crispier top, broil for 1-2 minutes after baking but watch closely to prevent burning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Keywords: Brussels sprouts, au gratin, creamy, garlicky, cheesy side dish, baked vegetables
