Easy Brussels Sprouts Au Gratin
Transform your weeknight side dish game with this easy Brussels Sprouts Au Gratin, a rich and comforting casserole that’s as impressive as it is simple to make. Featuring tender, perfectly blanched Brussels sprouts smothered in a creamy sauce infused with Gruyère and Parmesan cheese, this dish is finished with a golden, crispy panko breadcrumb topping for the perfect contrast of textures. With just 15 minutes of prep time and a quick bake in the oven, this recipe combines the earthy flavors of Brussels sprouts with the savory decadence of a classic gratin. Perfect for holiday tables or a comforting family dinner, this cheesy Brussels sprouts bake is destined to be a crowd-pleaser. Keywords: Brussels sprouts au gratin, cheesy casserole, side dish, holiday recipes, easy Brussels sprouts recipe, baked Brussels sprouts.
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Recipe Information
Ingredients
- 500 grams Brussels sprouts
- 240 milliliters Heavy cream
- 150 grams Gruyère cheese, shredded
- 50 grams Parmesan cheese, grated
- 15 grams Butter
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 50 grams Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 200°C (400°F).
Trim the Brussels sprouts by slicing off the ends and removing any outer, discolored leaves. Cut each sprout in half lengthwise.
Bring a pot of lightly salted water to boil. Add the halved Brussels sprouts and blanch them for 3–4 minutes. Drain and set aside.
In a medium skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, but not browned.
Pour the heavy cream into the skillet and bring it to a gentle simmer. Stir in half the Gruyère cheese, all the Parmesan cheese, salt, black pepper, and nutmeg (if using). Mix until smooth and creamy, then remove from heat.
In a greased 9x9 inch (or similar size) baking dish, spread the blanched Brussels sprouts evenly. Pour the cheese sauce over the top, ensuring all sprouts are well-coated.
Sprinkle the remaining Gruyère cheese over the dish.
In a small bowl, toss the panko breadcrumbs with the olive oil. Distribute this mixture evenly over the cheese layer for a crunchy topping.
Bake in the preheated oven for 20–25 minutes, or until the top is golden brown and bubbling.
Let the dish cool for 5 minutes before serving. Enjoy your creamy, cheesy Brussels sprouts au gratin!
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.6 g | 220% | |
| Saturated Fat | 94.0 g | 470% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 4870 mg | 212% | |
| Total Carbohydrate | 84.0 g | 31% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 15.7 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2164 mg | 166% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 151 mg | 3% | |
*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.
