Brussels Sprouts Au Gratin Omaha Steaks
Elevate your holiday side dishes or weeknight dinners with this irresistible Brussels Sprouts Au Gratin recipe, featuring Omaha Steaks' signature cheesy twist. Tender Brussels sprouts are blanched to perfection, then coated in a luscious, creamy cheese sauce made with Gruyère and Parmesan for rich, nutty flavors. Topped with a buttery panko breadcrumb crust and baked until golden and bubbly, this dish combines comforting textures with gourmet appeal. Perfectly seasoned with garlic powder, salt, and pepper, and garnished with fresh parsley, this easy-to-make casserole is a visual and flavorful showstopper that's sure to impress. Whether you're hosting a festive gathering or craving a comforting side, this Brussels Sprouts Au Gratin delivers a creamy, crispy, and savory experience in every bite.
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Recipe Information
Ingredients
- 1 pound Brussels sprouts
- 3 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Whole milk
- 0.5 cups Heavy cream
- 1 cup Gruyère cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Panko breadcrumbs
- 1 tablespoon Olive oil
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 400°F (200°C).
Trim the ends of the Brussels sprouts and remove any yellow or damaged leaves. Cut larger sprouts in half to ensure even cooking.
Bring a large pot of salted water to a boil. Add the Brussels sprouts and blanch for 3-4 minutes until they begin to soften. Drain and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly pour in the milk and heavy cream while whisking continuously to prevent lumps. Cook for 3-4 minutes until the sauce thickens.
Remove the saucepan from the heat and stir in the Gruyère and Parmesan cheeses, garlic powder, salt, and black pepper until smooth and creamy.
Place the blanched Brussels sprouts into a greased 9x9-inch casserole dish. Pour the cheese sauce evenly over the sprouts, ensuring they are fully coated.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of melted butter and olive oil. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let cool for 5 minutes before serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
2002 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.8 g | 193% | |
| Saturated Fat | 82.0 g | 410% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 417 mg | 139% | |
| Sodium | 4278 mg | 186% | |
| Total Carbohydrate | 87.8 g | 32% | |
| Dietary Fiber | 17.7 g | 63% | |
| Total Sugars | 30.1 g | ||
| Protein | 81.8 g | 164% | |
| Vitamin D | 4.6 mcg | 23% | |
| Calcium | 2118 mg | 163% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 694 mg | 15% | |
*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.
