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Cheesy Brussels Sprouts au Gratin Recipe

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3.8 from 28 reviews

Cheesy Brussels Sprouts au Gratin is a delicious and comforting side dish featuring roasted Brussels sprouts smothered in a creamy Gruyere cheese sauce with aromatic leeks, garlic, and a touch of herbs. This easy-to-make baked gratin offers a perfect balance of savory flavors and a golden cheesy crust, making it an ideal accompaniment to any meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 leek, thinly sliced (light green and white parts only)
  • 4 cloves garlic, minced

Dairy & Fats

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup heavy cream
  • 4 ounces shredded Gruyere cheese

Dry Ingredients & Seasonings

  • 2 tablespoons flour
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • Kosher salt, to taste
  • Fresh cracked pepper, to taste

Instructions

  1. Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts.
  2. Roast Brussels Sprouts: Place the halved Brussels sprouts in a baking dish, drizzle with olive oil, and season with kosher salt and fresh cracked pepper. Toss to coat evenly. Roast in the oven for 15 minutes to develop a tender, caramelized texture.
  3. Sauté Leeks: While the Brussels sprouts are roasting, melt the butter in a large sauté pan over medium heat. Add the sliced leeks along with a couple pinches of salt and pepper and cook, stirring frequently, for 3-4 minutes until softened.
  4. Add Garlic: Add minced garlic to the pan and cook for 1 minute, stirring frequently to release its aroma without burning.
  5. Make Roux: Sprinkle the flour into the pan with the leeks and garlic. Cook for another minute, stirring constantly to create a smooth roux which will thicken the sauce.
  6. Prepare Cheese Sauce: Slowly stir in the heavy cream, dried thyme, rubbed sage, and Dijon mustard. Add a couple large pinches of salt and pepper. Continue cooking and stirring for a few minutes until the sauce thickens slightly and is warmed through.
  7. Melt Cheese: Stir in half of the shredded Gruyere cheese until melted and fully incorporated into the sauce. Taste and adjust seasoning with salt and pepper as desired.
  8. Combine and Top: Pour the creamy cheese sauce over the roasted Brussels sprouts in the baking dish. Toss gently to coat the sprouts evenly. Sprinkle the remaining shredded Gruyere cheese on top to create a cheesy crust.
  9. Bake Au Gratin: Return the baking dish to the oven and bake for an additional 15-20 minutes until the Brussels sprouts are tender and the cheese is bubbly and golden brown. For extra golden color, broil for 1-2 minutes at the end, watching carefully to avoid burning.
  10. Serve: Remove from oven and enjoy this rich and flavorful cheesy Brussels sprouts au gratin as a perfect side dish to your meal.

Notes

  • Roast the Brussels sprouts first for the best flavor and texture before adding the cheese sauce.
  • Shred the cheese yourself as pre-shredded cheese may contain anti-caking agents that prevent smooth melting.
  • For an extra golden and bubbly finish, broil the gratin for 1–2 minutes at the end, watching closely to prevent burning.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://flavorhug.com/cheesy-brussels-sprouts-au-gratin-recipe/