Impress your dinner guests with a decadent side dish that’s creamy inside but golden brown and crispy on top.
If you’re tired of plain old baked or boiled Brussels sprouts, prepare to have your taste buds blown away by this upgrade. Brussels sprouts au gratin is a luxurious side dish overflowing with savory flavor that turns these quirky little greens into a rich and tender casserole covered in cheese. With this recipe up your chef’s sleeve, you’ll be well-equipped for all kinds of occasions!
Personally, I believe this dish is best for holidays or fancy dinner parties—but it takes less than an hour to make, so it can spruce up any meal. In fact, this Brussels sprouts au gratin recipe is so special, it might just make your home kitchen feel like a five-star restaurant any day of the week.
The trick to its irresistible taste and texture is in the velvety cheese sauce. Slowly but surely, this thick and smooth combo of roux, white wine, heavy cream, chicken broth, and seasonings bakes into the Brussels sprouts, bathing them in fabulous flavors. Then, a topping of melty Gruyère cheese and smoked crispy bacon bits brings the whole dish together. Get ready to say “goodbye” to bland or bitter Brussels sprouts! This recipe makes them taste positively indulgent.
What does “au gratin” mean?
The phrase au gratin is a French culinary term that describes a dish topped with a browned crust, typically made from breadcrumbs, grated cheese, or a combination of both. The word gratin comes from the French verb gratter, meaning “to scrape” or “to grate,” referring to the grated topping and the crispy layer that forms on top. Dishes prepared au gratin are assembled in a shallow baking dish, covered with the topping, and then baked or broiled until the surface becomes golden and crisp. This technique adds both texture and rich, roasted flavor to the dish.
A common example is Au Gratin Potatoes, which my family always made for Easter brunch when I was younger. The dish is coated with melty cheese, and the potatoes float in a creamy sauce on the inside. But many vegetable, seafood, and even pasta dishes can be prepared au gratin. The method is a hallmark of French cuisine, beloved by generations for transforming simple ingredients into something special with its irresistible, bubbly crust.
How do I store leftovers?
Refrigerate leftover Brussels sprouts au gratin within 2 hours of cooking. Once cooled, transfer to an airtight container or cover tightly with plastic wrap or aluminum foil and store in the fridge for up to 4 days. When you’re ready to dig into your leftovers, take off the covering and bake at 350°F for 10-20 minutes, depending on how much is left. The more in the dish, the longer it will take to reheat. Alternatively, you can transfer it to a freezer-safe container and freeze for up to 2 months. Thaw it in the fridge overnight before reheating.
Serving suggestions
Whether it’s served by itself or with a special main, Brussels sprouts au gratin can transform your dinner from bland to brilliant. If you’d like more meat on the table, try it with Air-Fryer Turkey Breast, Sous Vide Pork Chops, or Ritz Cracker Chicken. But if you’re like me and you’d like more veggies, I suggest serving it with Vegetarian Stuffed Mushrooms, Easy Homemade Sweet Potato Veggie Burgers, or Thanksgiving Salad. I also find that this dish pairs beautifully with a refreshing Wine Spritzer, especially during the holidays.
Ingredients
- 1 1/2 pounds Brussels sprouts trimmed and halved
- 1 1/2 tablespoons extra virgin olive oil
- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- Pinch of black pepper
- 2 1/2 tablespoons unsalted butter
- 2 1/2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 1/2 cup heavy cream
- 3/4 cup chicken broth
- 1/4 teaspoon kosher salt for sauce
- 2 pinches ground nutmeg
- Freshly ground black pepper to taste
- 2/3 cup shredded Gruyère cheese
- 4 slices bacon cooked until crisp and crumbled
Instructions
- Preheat your oven to 400°F. In a bowl, mix halved Brussels sprouts with olive oil, garlic powder, kosher salt, and black pepper.
- Spread the sprouts in a single layer on a baking sheet. Roast until they are lightly browned, about 20 minutes.
- In a medium saucepan over medium heat, melt the unsalted butter. Add the all-purpose flour and cook for approximately 2 minutes to create a roux.
- Gradually whisk in the white wine, heavy cream, and chicken broth until the sauce thickens. Season with kosher salt, ground nutmeg, and extra freshly ground pepper, if desired.
- Place roasted Brussels sprouts in an ovenproof dish. Pour the cream sauce over the sprouts. Sprinkle shredded Gruyère cheese on top.
- Bake until bubbly and the cheese melts, about 10-15 minutes.
- Remove from oven and top with crumbled bacon. Let stand a few minutes before serving.
- Garnish as desired and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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