Description
This Brussels Sprouts Au Gratin recipe features tender shredded Brussels sprouts cooked in a creamy, cheesy sauce with Gruyère, garlic, and aromatic spices. Sautéed on the stovetop and finished in the oven until golden and bubbly, this dish makes a rich and comforting side perfect for holiday meals or any special occasion.
Ingredients
Scale
Main Ingredients
- 3 tablespoons unsalted butter
- 2 pounds Brussels sprouts, shredded
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 1 teaspoon kosher salt
- 1 cup heavy cream
- ¼ teaspoon nutmeg
- ¼ teaspoon paprika
- ¼ teaspoon onion powder
- 2 cups Gruyère cheese, shredded
Instructions
- Preheat Oven: Preheat your oven to 400ºF (204ºC) to prepare for the final baking step.
- Melt Butter: Place a large oven-proof skillet or cast iron pan over medium heat on the stovetop and melt the butter completely.
- Sauté Brussels Sprouts: Add the shredded Brussels sprouts to the skillet and sauté for about 5 minutes. They may look like a lot initially but will shrink as they cook.
- Add Garlic and Flour: Stir in the minced garlic and cook for about 1 minute until fragrant. Then add the all-purpose flour and mix thoroughly to coat the sprouts evenly.
- Mix Seasonings and Cream: Add the nutmeg, paprika, kosher salt, onion powder, and heavy cream. Toss everything together until well combined. Turn off the heat.
- Add Cheese: Stir in 1 ½ cups of Gruyère cheese into the mixture, then sprinkle the remaining ½ cup of cheese evenly on top of the Brussels sprouts.
- Bake Au Gratin: Transfer the skillet to the preheated oven and bake for 16 to 19 minutes, or until the cheese is bubbly and the top is golden brown.
Notes
- Be sure to use an oven-proof skillet to avoid transferring the mixture to another dish before baking.
- Shredding the Brussels sprouts allows them to cook more evenly and absorb the creamy sauce better.
- Gruyère cheese melts well and develops a beautiful nutty flavor; you may substitute with Swiss cheese if needed.
- For a bit of extra crunch, sprinkle breadcrumbs on top before baking.
- This dish pairs well with roasted meats or as a hearty vegetarian main when paired with a grain salad.
