Brussels Sprouts Au Gratin
Transform your Brussels sprouts into a creamy, cheesy delight with this irresistible Brussels Sprouts Au Gratin recipe. Perfectly roasted Brussels sprouts are smothered in a luxurious homemade cheese sauce made with Gruyère and Parmesan, then topped with golden, crispy breadcrumbs for the ultimate comfort food side dish. Combining rich flavors and a crunchy topping, this dish is a surefire way to win over even the most skeptical eater. Ready in under an hour, it's an easy yet elegant addition to holiday dinners, potlucks, or weeknight meals. Garnish with fresh parsley for a vibrant finish and savor this indulgent twist on a vegetable classic.
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Recipe Information
Ingredients
- 900 grams Brussels sprouts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 360 milliliters Milk
- 120 milliliters Heavy cream
- 0.5 teaspoon Garlic powder
- 150 grams Gruyère cheese, shredded
- 50 grams Parmesan cheese, grated
- 60 grams Breadcrumbs
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash and trim the Brussels sprouts, removing any damaged outer leaves and cutting larger sprouts in half.
Place the Brussels sprouts on a baking sheet, drizzle with olive oil, and season with salt and black pepper. Toss to evenly coat.
Roast the Brussels sprouts in the preheated oven for 20 minutes, stirring halfway through, until they are tender and slightly caramelized.
While the Brussels sprouts roast, prepare the cheese sauce. In a medium saucepan, melt butter over medium heat.
Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually add the milk and heavy cream, whisking continuously to avoid lumps, until the mixture is smooth and begins to thicken (about 3-4 minutes).
Stir in garlic powder, Gruyère cheese, and Parmesan cheese, reserving a little Parmesan for topping. Mix until the cheese is melted and the sauce is creamy.
Remove the roasted Brussels sprouts from the oven and transfer them to a greased baking dish.
Pour the cheese sauce over the Brussels sprouts, ensuring they are evenly coated.
In a small bowl, mix breadcrumbs with the reserved Parmesan cheese. Sprinkle this mixture evenly over the top of the dish.
Return the dish to the oven and bake for an additional 15 minutes, or until the top is golden and bubbling.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
2695 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.4 g | 234% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 455 mg | 152% | |
| Sodium | 4738 mg | 206% | |
| Total Carbohydrate | 163.5 g | 59% | |
| Dietary Fiber | 37.2 g | 133% | |
| Total Sugars | 43.1 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 2782 mg | 214% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 4329 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
