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Why You’ll Love This Garlicky Creamy Brussels Sprouts Au Gratin

This recipe is built for maximum flavor and reliable texture—no watery sauce, no unevenly cooked sprouts, no bland casserole vibes.

Big flavor, simple steps: garlic, butter, cream, and a smart cheese blend do the heavy lifting
A truly crunchy top: buttery crumbs + parmesan = that classic gratin finish
Make-ahead friendly: perfect for hosting and holidays
Flexible: use halved sprouts for “steakhouse” texture or shred for “scoopable” casserole style

**What Does Au Gratin Mean, Exactly?**

Au gratin refers to a technique where a dish is baked with a topping that browns—often cheese, breadcrumbs, or both—creating a golden crust. The goal is contrast:

a creamy interior
a crisp, browned top
bubbling edges that smell like comfort food

For Brussels sprouts, that contrast is especially satisfying: the sprouts become tender and mellow, while the topping brings crunch and savory punch. au gratin meaning

Ingredients for Garlicky Creamy Brussels Sprouts Au Gratin

The Brussels Sprouts

Brussels sprouts (fresh)
- Look for tight, firm sprouts about the same size for even baking

The Garlic Cream Sauce

Butter
Garlic (fresh cloves, minced)
Flour (for a quick roux that thickens beautifully)
Milk + cream (or all cream—your call)
Salt + black pepper
Pinch of nutmeg (classic gratin flavor; optional but recommended)

The Cheese Blend

Choose a combo that melts smoothly and tastes bold.

Gruyère (savory, melty)
Sharp cheddar (strong flavor)
Parmesan (salty finish, great in topping)

The Crunchy Topping

Panko breadcrumbs
Parmesan
Melted butter
Optional: chopped parsley, thyme, or a tiny pinch of chili flakes

Choosing Brussels Sprouts (and Prepping Them Like a Pro)

What to look for

Firm sprouts with tight leaves
Minimal yellowing
Similar size (or plan to cut large ones in half)

How to prep

Trim the stem end (just a little).
Peel off any loose outer leaves.
Cut sprouts in half (best for hearty texture), or shred for faster, more casserole-like eating.

Fresh vs. frozen

You can use frozen Brussels sprouts, but moisture management becomes extra important:

thaw completely
drain well
pat very dry before saucing

Do You Need to Blanch Brussels Sprouts First?

Blanching is optional, but it can make your gratin more consistent—especially if your sprouts are on the larger side.

Option A: Blanch (most reliable)

Best for: even tenderness, reduced bitterness, more predictable bake time

Boil salted water, blanch sprouts 3–4 minutes
Drain well
Spread on a towel and pat dry

Option B: Sauté (extra flavor)

Best for: deeper taste

Quick pan-sauté in butter/oil until lightly browned

Option C: Roast (most intense)

Best for: maximum caramelization

Roast at high heat briefly before assembling

For this recipe, I recommend blanching if you want foolproof tenderness—then drying the sprouts thoroughly before combining.

The Best Cheese for Brussels Sprouts Au Gratin

A great gratin needs cheese that melts smoothly and adds flavor. Here are winning combos:

Gruyère + Parmesan: classic gratin vibe, nutty and savory
Cheddar + Gruyère + Parmesan: bold, rich, and crowd-pleasing
Fontina + Parmesan: ultra-melty and smooth

Step-by-Step Recipe: Garlicky Creamy Brussels Sprouts Au Gratin

Time & Yield

Prep time: ~20 minutes
Bake time: ~25–30 minutes
Serves: 6–8 (side dish)

Equipment

9×13-inch baking dish (or similar)
Large pot (if blanching)
Saucepan
Whisk
Colander
Paper towels or clean kitchen towels

Step 1: Prep the Brussels Sprouts

Choose your method:

If blanching (recommended)

Bring a pot of salted water to a boil.
Add halved Brussels sprouts; blanch 3–4 minutes.
Drain immediately.
Spread sprouts on towels and pat very dry.

If skipping blanching

Halve sprouts and give them a quick sauté (3–5 minutes) until they start to soften and brown slightly.

Step 2: Make the Garlicky Cream Sauce

This is a quick, stable sauce that holds up beautifully in the oven.

In a saucepan, melt butter over medium heat.
Add minced garlic and cook 30–45 seconds (fragrant, not browned).
Whisk in flour and cook for 1 minute (you’re making a light roux).
Slowly whisk in milk + cream.
Simmer gently until thickened—about 3–5 minutes.
Lower the heat and stir in:
- Gruyère
- Cheddar (if using)
- Salt, pepper
- Optional pinch of nutmeg

Important: Add cheese gradually and keep the heat low so the sauce stays smooth.

Step 3: Assemble the Gratin

Heat oven to 400°F / 200°C.
Lightly butter your baking dish.
Add Brussels sprouts and pour the sauce over them.
Toss gently to coat, then spread into an even layer.

No dry corners: make sure sauce reaches the edges and corners of the dish.

Step 4: Mix the Crunchy Topping

In a small bowl, mix:

panko breadcrumbs
parmesan
melted butter
optional herbs

Sprinkle evenly over the top.

Step 5: Bake Until Bubbly and Golden

Bake uncovered for 25–30 minutes, or until:

edges are bubbling
Topping is golden brown
Sprouts are fork-tender

Optional finishing move: quick broil

For an extra-bronzed top:

Broil 1–2 minutes at the end
Watch closely—gratin tops can go from perfect to too dark fast.

Serving Ideas (Holiday and Everyday)

This gratin plays well with so many mains—especially anything roasted or pan-seared.

Try it with:

Roast chicken
Steak or pork chops
Baked salmon
Holiday ham or turkey
Mushroom-based mains (for a cozy vegetarian spread)

Optional finishing touches

Right before serving, add:

a little lemon zest (brightens the creaminess)
extra black pepper
a final dusting of parmesan

Make-Ahead Tips (Perfect for Hosting)

If you want this on the table without last-minute chaos, here are easy approaches:

Option A: Assemble early, bake later

Assemble everything except the topping.
Cover and refrigerate up to 24 hours.
Add topping right before baking.

Option B: Prep components

Blanch/dry sprouts,
make sauce
Store separately
Then combine and bake when ready.

How to Store and Reheat Leftovers

Storage

Cool completely, then cover tightly.
Refrigerate leftovers.

(If you’re ever unsure about storing fresh sprouts ahead of time, Purdue Extension’s guidance on refrigerating unwashed sprouts in a ventilated bag is a solid reference.)

Reheating (best method)

To keep the topping from turning soft:

reheat in the oven at 350°F / 175°C until hot and bubbly

Quick reheat option

Microwave works for speed, but the topping will soften
If you do microwave, you can crisp the top briefly under the broiler afterward.

Troubleshooting: Fix the Common Gratin Problems

“My gratin is watery.”

This is the big one—and it’s nearly always moisture.

Dry the sprouts thoroughly after blanching
Don’t skip the simmer step that thickens the sauce
Avoid adding cheese while the sauce is boiling hot

“My sauce turned grainy.”

Usually from heat that’s too high.

Lower the heat before adding cheese
Add cheese gradually and stir gently

“My topping got too dark.”

Tent loosely with foil if it browns too fast
Broil only at the end—and only for a minute or two

“My sprouts are still firm.”

They were very large or not pre-cooked
Next time: blanch 3–4 minutes, or increase bake time slightly

FAQs: Garlicky Creamy Brussels Sprouts Au Gratin

Do I need to blanch Brussels sprouts before making au gratin?

Not strictly—but blanching helps ensure the sprouts turn tender at the same time the sauce becomes bubbly and the top turns golden. It’s the most consistent option, especially for larger sprouts.

Can I make Brussels sprouts au gratin ahead of time?

Yes. Assemble (ideally without topping), cover, refrigerate, then add topping and bake when ready. If baking cold, add a few extra minutes.

What cheeses melt best for au gratin?

Gruyère, cheddar, fontina, and gouda melt beautifully. Parmesan is excellent for topping and flavor depth, but pair it with a “melter” for smoothness.

Can I use frozen Brussels sprouts?

Yes—with a caveat: thaw, drain, and pat very dry. Frozen sprouts release more water, so drying is essential.

Can I freeze Brussels sprouts au gratin?

You can freeze it, but expect the topping to lose crunch. If you freeze it, consider adding a fresh topping right before reheating in the oven.

Conclusion

This Garlicky Creamy Brussels Sprouts Au Gratin is the kind of recipe that turns “I’m not sure about Brussels sprouts” into “save me the corner piece with extra crust.” If you make it, try one variation (bacon, onions, or extra herbs) and make it your signature.

Irresistible Garlicky Creamy Brussels Sprouts Au Gratin

Author: Velma
Total Time: PT45M
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Garlicky Creamy Brussels Sprouts Au Gratin transforms humble Brussels sprouts into a rich, indulgent side dish baked in a silky garlic cream sauce and topped with bubbling golden cheese.

Instructions

1. Prepare the Brussels Sprouts

Preheat oven to 375°F (190°C).
Bring a large pot of salted water to a boil.
Blanch Brussels sprouts for 5 minutes, until just tender.
Drain and transfer to a greased baking dish.
Toss with olive oil, salt, and pepper.

2. Make the Garlic Cream Sauce

In a saucepan, melt butter over medium heat.
Add garlic and sauté 30 seconds until fragrant.
Whisk in flour and cook 1 minute.
Slowly whisk in cream and milk until smooth.
Simmer 3–4 minutes until thickened.
Season with salt, pepper, and nutmeg.

3. Assemble the Gratin

Pour garlic cream sauce evenly over Brussels sprouts.
Mix cheeses and sprinkle evenly on top.
If using breadcrumbs, toss with melted butter and sprinkle over cheese.

4. Bake

Bake uncovered for 25–30 minutes, until bubbly and golden.
Broil 2–3 minutes for a crisp, browned top (watch closely).

5. Serve

Let rest 5 minutes before serving.
Serve hot as a side dish.

Notes

Roast Brussels sprouts instead of blanching for a deeper flavor.
Swap Gruyère for Fontina or Emmental
Add crispy bacon or pancetta for a savory boost.

Prep Time: PT15M
Cook Time: PT30M
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 4g
Sodium: 420mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Fiber: 4g
Protein: 10g
Cholesterol: 70mg