Garlicky Creamy Brussels Sprouts Au Gratin

These garlicky creamy Brussels sprouts au gratin transform the often-divisive vegetable into an irresistible side dish that even skeptics can't resist. Unlike simply roasted sprouts, this version bathes tender Brussels in a luxurious garlic-infused cream sauce before being topped with a trio of melty cheeses that form a golden, bubbling crust in the oven. The contrast between the slightly crisp edges of the sprouts and the velvety sauce creates a textural experience that elevates this humble vegetable to star status. Perfect for holiday tables yet simple enough for weeknight dinners, this one-pan wonder delivers sophisticated flavor with minimal effort – proving that Brussels sprouts can indeed be the highlight of any meal when prepared with a bit of cream, cheese, and garlic magic.

I first created this recipe when trying to convince my Brussels sprout-averse family to give the vegetable another chance during the holidays. The combination of garlic-infused cream and the trio of melty cheeses worked such magic that there wasn't a single sprout left in the dish – and now it's requested at every family gathering. What particularly delights me is how something so seemingly fancy requires such minimal effort. I've served this alongside everything from humble roast chicken to prime rib, and it never fails to steal the spotlight. The nutty flavor that develops as the Brussels sprouts roast pairs perfectly with the creamy, cheesy topping for a side dish that often outshines the main course.

Simple Ingredients

• 1½ pounds Brussels sprouts: Creates the hearty, nutritious foundation
• 2 tablespoons butter: Provides rich flavor base for the garlic infusion
• 3 cloves garlic, minced: Delivers aromatic backbone that permeates the dish
• ½ cup heavy cream: Creates the luxurious sauce that coats every sprout
• ¼ cup Parmesan cheese: Adds savory depth and helps thicken the sauce

The quality of your Brussels sprouts significantly impacts the final dish. Look for bright green sprouts with tightly packed leaves and no yellowing or wilting. Smaller sprouts tend to be sweeter and more tender, though larger ones work well when halved lengthwise. For the cheese combination, each variety plays an important role: Parmesan provides saltiness and depth, cheddar offers familiar sharpness, and fontina melts beautifully while adding a subtle nuttiness. If fontina isn't available, Gruyère or mozzarella make excellent substitutions, though each will slightly alter the final flavor profile.

Simple Preparation

Brussels Sprout Preparation:

Begin by positioning your oven rack in the center and preheating to 375°F (190°C) to ensure even cooking. Thoroughly wash the Brussels sprouts under cool running water to remove any dirt or debris hiding between the leaves. Using a sharp paring knife, trim the stem ends and remove any damaged or yellowed outer leaves. For larger sprouts, slice them in half lengthwise through the stem end, which creates more surface area for the cream sauce to penetrate while ensuring even cooking. Smaller sprouts (less than ¾-inch in diameter) can be left whole. Pat the prepared sprouts completely dry with paper towels or a clean kitchen towel – this is crucial as excess moisture will dilute your cream sauce. Ensuring your sprouts are properly prepped and dried creates the foundation for the dish's success, allowing them to roast properly rather than steam, and helping the creamy sauce adhere to each piece.

Garlic Infusion:

Place a 10-12 inch cast-iron skillet or oven-safe pan over medium heat. Add two tablespoons of butter and allow it to melt completely, swirling occasionally to coat the bottom of the pan evenly. Once the butter is fully melted and beginning to bubble slightly, add the minced garlic, stirring constantly to prevent burning. Cook for approximately 60-90 seconds until the garlic becomes fragrant and just barely begins to turn golden around the edges. This careful cooking releases the garlic's aromatic compounds into the butter without developing bitterness from overcooking. Immediately reduce the heat to low, as garlic can quickly go from perfectly golden to burnt and bitter. The butter will have taken on a beautiful garlic fragrance that will infuse throughout the entire dish. This garlic-infused butter creates the aromatic foundation that makes this dish so irresistible, permeating the Brussels sprouts and cream sauce with depth of flavor.

Creating the Sauce:

With the heat on low, carefully pour the heavy cream into the garlic-infused butter, stirring continuously as you add it. The mixture will bubble slightly as the cream meets the hot butter – this is normal. Continue stirring gently until the cream and butter are fully incorporated into a smooth, cohesive sauce. Add half a teaspoon each of kosher salt, black pepper, and garlic powder, followed by a pinch (approximately ⅛ teaspoon) of ground nutmeg. The nutmeg is the secret ingredient that adds a subtle warmth and complexity that makes the dish taste truly special. Sprinkle in half of your combined shredded cheeses (about ½ cup total), reserving the remainder for topping. Stir continuously until the cheese melts completely into the cream sauce, creating a smooth, velvety consistency. The sauce will appear somewhat thin at this stage, but will thicken as it bakes with the Brussels sprouts. This garlic-cream sauce serves as the luxurious base that transforms simple Brussels sprouts into an indulgent side dish.

Combining and Layering:

Add the prepared Brussels sprouts to the skillet, gently folding them into the cream sauce using a rubber spatula or wooden spoon. Ensure each sprout is coated evenly with the sauce, taking care to maintain their shape and not break them apart. Arrange the sprouts in a relatively even layer, though some overlap is fine and expected. Evenly distribute the remaining cheese blend over the top of the Brussels sprouts, creating a complete coverage that will form a golden, bubbling crust in the oven. For the most attractive presentation, consider saving a small amount of Parmesan to sprinkle on top of the other cheeses, as it browns beautifully. The layering process is important not just for even cooking, but also for ensuring that every serving includes the perfect balance of tender sprouts, creamy sauce, and crispy cheese topping that makes this dish so satisfying.

Baking to Perfection:

Carefully transfer the skillet to your preheated oven, positioning it in the center rack for even heat distribution. Bake uncovered for 18-25 minutes, checking occasionally after the 15-minute mark. The exact timing will depend on the size of your Brussels sprouts and your particular oven's characteristics. You're looking for several visual cues to determine doneness: the top should be golden brown and bubbling, the edges of exposed Brussels sprouts should be slightly caramelized, and a knife inserted into the center of a sprout should meet little resistance. If the top is browning too quickly but the sprouts aren't yet tender, loosely cover with aluminum foil for the remaining cook time. Once perfectly cooked, remove from the oven and allow to rest for 3-5 minutes before serving. This brief resting period allows the sauce to set slightly and makes serving easier. The finished dish should showcase tender Brussels sprouts suspended in a thickened, garlic-infused cream sauce, topped with a beautifully browned cheese crust – a true symphony of flavors and textures.

I've made countless vegetable side dishes over the years, but this creamy Brussels sprouts au gratin consistently receives the most enthusiastic response from both family and guests. What particularly impresses me is how it's transformed the vegetable preferences of those who previously claimed to dislike Brussels sprouts. My brother-in-law, a notorious Brussels sprout avoider, took a reluctant "polite" serving at Thanksgiving, then returned for seconds and asked for the recipe. The combination of the slightly bitter sprouts with the rich, creamy, garlicky sauce creates a perfect balance that highlights the vegetable's natural nuttiness without any of the off-putting qualities that people sometimes associate with Brussels sprouts.

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Perfect Pairings

Elevate your meal planning by thoughtfully considering what to serve alongside these decadent Brussels sprouts. For holiday gatherings, this dish shines next to a traditional roast turkey or glazed ham, where its creamy richness complements the savory proteins beautifully while adding elegant variety to the plate. When seeking a balanced weeknight dinner, pair with a simply seasoned roast chicken and a light green salad, allowing the sprouts to provide the meal's comfort food element. For special occasions, serve alongside a medium-rare beef tenderloin or prime rib, where the sprouts' garlic-infused cream sauce creates a flavor bridge to classic beef preparations. Seafood enthusiasts will appreciate how these Brussels sprouts complement a simply prepared salmon filet or scallops, the vegetable's slight bitterness and creamy topping balancing the delicate seafood beautifully. For vegetarian meals, pair with a hearty wild mushroom risotto or roasted stuffed portobello mushrooms, creating a satisfying plate with complementary earthy flavors and varying textures. The versatility of this side dish makes it appropriate for everything from casual family dinners to sophisticated entertaining, adapting effortlessly to various culinary traditions while maintaining its showstopping appeal.

Creative Variations

Adapt this versatile Brussels sprouts recipe to create new flavor profiles while maintaining the decadent creamy texture. For a smoky variation, add ¼ cup of crispy bacon pieces to the cream sauce before combining with the sprouts, which introduces a savory depth that many Brussels sprout lovers crave. Herb enthusiasts might enjoy adding 2 teaspoons of fresh thyme leaves to the garlic butter before adding the cream, creating an aromatic dimension that pairs beautifully with poultry dishes. For a flavor boost with textural contrast, stir ¼ cup of toasted, chopped pecans or walnuts into the Brussels sprouts just before adding the final cheese topping, which adds a pleasant crunch against the creamy background. Those who enjoy heat can incorporate ¼ teaspoon of red pepper flakes when seasoning the cream sauce, providing a gentle warmth that builds with each bite without overwhelming. For a unique presentation perfect for holiday gatherings, prepare the recipe in individual ramekins rather than a single skillet, creating personalized portions that cook slightly faster and offer an elegant plated appearance at formal dinners.

Troubleshooting Tips

Achieve perfect results every time by understanding common challenges and their solutions when preparing this Brussels sprouts au gratin. If your sauce appears curdled or separated, the heat was likely too high when adding the cream; next time, ensure the pan has cooled slightly after cooking the garlic, and whisk constantly while slowly adding room-temperature cream. For Brussels sprouts that remain too firm despite adequate baking time, they were likely too large or weren't cut properly; try halving or even quartering particularly large sprouts in future preparations. If the cheese topping browns too quickly before the sprouts are tender, position your oven rack slightly lower and cover the dish loosely with foil, removing it for the final 5 minutes to restore crispness. When facing a watery sauce after baking, the culprit is usually moisture-laden Brussels sprouts; ensure they're thoroughly dried after washing, and consider roasting them separately for 10 minutes before combining with the sauce if they're particularly wet. For those finding the dish too rich, substitute half of the heavy cream with chicken broth or vegetable stock, which maintains moisture while reducing overall heaviness.

Make-Ahead Options

Streamline holiday meal preparation with strategic make-ahead steps that preserve the quality of this showstopping side dish. For partial preparation, clean and trim the Brussels sprouts up to two days in advance, storing them in an airtight container in the refrigerator; this simple step saves considerable time during busy cooking sessions. The entire dish can be assembled up to 24 hours before baking; prepare through the point of adding the cheese topping, cool completely, cover tightly with plastic wrap, and refrigerate. When ready to bake, remove from the refrigerator 30 minutes before cooking to take the chill off, then bake as directed, adding an extra 5-7 minutes to the cooking time. For reheating leftovers, cover with foil and warm in a 325°F oven for 15-20 minutes until heated through, removing the foil for the final few minutes to re-crisp the top. Individual portions can be successfully frozen after baking; cool completely, portion into freezer-safe containers, and freeze for up to one month. Thaw overnight in the refrigerator before reheating in a 325°F oven until hot throughout. While make-ahead options are convenient, this dish truly shines when freshly made, with the perfect balance of just-tender sprouts and bubbling sauce straight from the oven.

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These garlicky creamy Brussels sprouts au gratin have revolutionized how my family views this often-maligned vegetable. What began as an experiment to make Brussels sprouts more appealing has become our most requested side dish for holiday gatherings and special occasions. There's something deeply satisfying about transforming a humble vegetable into something so decadent through a simple preparation of garlic-infused cream and good cheese. The way the edges of the sprouts caramelize while the centers remain tender, all enveloped in that velvety sauce with a golden cheesy crust – it's the perfect example of how vegetables don't need to be an afterthought but can instead be the highlight of the meal. Whether you're a lifelong Brussels sprout fan or a skeptic still needing convincing, this dish just might change your relationship with this nutritious vegetable forever.

Frequently Asked Questions

→ Can I use frozen brussels sprouts instead of fresh?

While fresh is preferred for the best texture, you can use frozen in a pinch. Thaw them completely and pat dry with paper towels before using. You may need to reduce the baking time by about 5 minutes since frozen sprouts are typically pre-blanched.

→ What can I substitute for fontina cheese?

If you can't find fontina, good substitutes include Gruyère, provolone, or mozzarella. Each will change the flavor profile slightly, but all will provide that wonderful meltability that fontina brings to the dish.

→ How do I know when the brussels sprouts are done cooking?

The sprouts should be tender when pierced with a fork, but still have a slight bite to them - not mushy. The cheese on top should be golden brown and bubbling, and the cream sauce should be thickened.

→ Can I make this dish ahead of time?

Yes! You can prepare everything up to the baking step a day in advance. Store in the refrigerator, covered, and when ready to serve, bake at 375°F for 25-30 minutes (slightly longer than the recipe states since it'll be starting cold).

→ My family doesn't like brussels sprouts. Will they like this recipe?

This recipe has converted many brussels sprouts skeptics! The creamy cheese sauce mellows the sometimes-bitter notes of brussels sprouts, while the roasting brings out their natural sweetness. Cutting them in half also helps reduce any bitterness. If you're dealing with very picky eaters, you could even quarter the larger sprouts to help them blend into the cheesy goodness.