Garlicky Creamy Brussels Sprouts Au Gratin (Print Version)
# Ingredients:
→ For the vegetables
01 -
16 ounces brussels sprouts, cleaned, trimmed and cut in half
→ For the creamy sauce
02 -
2 tablespoons butter
03 -
3 cloves garlic, minced
04 -
½ cup heavy cream
05 -
½ teaspoon kosher salt
06 -
¼ teaspoon black pepper
07 -
¼ teaspoon garlic powder
08 -
⅛ teaspoon nutmeg
→ For the cheesy topping
09 -
½ cup shredded parmesan cheese
10 -
1 cup shredded cheddar cheese
11 -
1 cup shredded fontina cheese
# Instructions:
01 -
Position a rack in the center of the oven and preheat to 375°F (190°C). This ensures even cooking throughout the dish.
02 -
While waiting for the oven, clean and trim your brussels sprouts, cutting them in half through the stem. Then shred all three cheeses (fontina, cheddar, and parmesan) and combine them in a bowl. Set half of this cheese mixture aside for topping later.
03 -
Heat an oven-proof pan (like a cast iron skillet or braiser) over medium heat. Add the butter and minced garlic, allowing the garlic flavor to infuse into the melting butter. Be careful not to let the garlic brown - you just want it to soften and begin to simmer gently.
04 -
Once the garlic is fragrant and simmering, turn off the heat and remove the pan from the stove. Stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg until well combined. Then fold in half of your cheese mixture, stirring until it begins to melt into the sauce.
05 -
Add the halved brussels sprouts to the pan, tossing them in the cream sauce until well coated. Spread them out in a single layer to ensure even cooking.
06 -
Sprinkle the reserved half of the cheese mixture evenly over the brussels sprouts, covering them completely for that perfect au gratin crust.
07 -
Place the pan in your preheated oven and bake for 18-25 minutes, or until the cheese is melted and golden, and the brussels sprouts are tender when pierced with a fork. The edges should be bubbling and slightly browned.
08 -
Remove from the oven and let it rest for about 5 minutes before serving. This dish is best enjoyed warm alongside your favorite protein and other holiday sides!
# Notes:
01 -
If you don't have an oven-safe pan, you can transfer the mixture to a greased baking dish before putting it in the oven.
02 -
For extra flavor, add a pinch of red pepper flakes or a teaspoon of Dijon mustard to the cream sauce.
03 -
This dish can be assembled up to a day ahead and refrigerated. Add 5-10 minutes to the baking time if cooking from cold.