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Cheesy Brussels Sprouts au Gratin Recipe

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4.2 from 76 reviews

This Cheesy Brussel Sprouts au Gratin recipe is a delicious and comforting way to enjoy this nutritious vegetable. Roasted to perfection and smothered in a creamy Gruyere cheese sauce infused with leeks, garlic, Dijon mustard, and herbs, it makes for an irresistible side dish perfect for any dinner occasion.

Ingredients

Vegetables and Aromatics

  • 1 pound Brussel sprouts, trimmed and halved
  • 1 leek, thinly sliced (light green and white parts only)
  • 4 cloves garlic, minced

Cooking Fats and Oils

  • 1 tablespoon olive oil
  • 2 tablespoons butter

Sauce Ingredients

  • 2 tablespoons flour
  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 4 ounces shredded Gruyere cheese

Seasonings

  • Kosher salt
  • Fresh cracked pepper

Instructions

  1. Preheat Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts and finishing the gratin.
  2. Roast Brussel Sprouts: Place the halved Brussels sprouts in a baking dish, drizzle with olive oil, and season evenly with kosher salt and fresh cracked pepper. Toss well to coat all pieces, then roast them in the oven for 15 minutes until they start to become tender and slightly browned.
  3. Prepare Cheese Sauce Base: While the sprouts roast, melt the butter in a large sauté pan over medium heat to create a flavorful base for the sauce.
  4. Sauté Leeks: Add the sliced leeks to the melted butter along with a couple pinches of salt and pepper. Cook, stirring frequently, for 3-4 minutes until the leeks soften and become fragrant.
  5. Add Garlic: Stir in the minced garlic and cook for about 1 minute more, stirring regularly to prevent burning and to release the garlic's aroma.
  6. Incorporate Flour: Sprinkle the flour over the leeks and garlic mixture and cook for another minute, stirring constantly to form a roux which will thicken the sauce.
  7. Add Cream and Seasonings: Gradually stir in the heavy cream along with dried thyme, rubbed sage, Dijon mustard, and add generous pinches of salt and pepper. Continue cooking for a couple of minutes to warm through and allow the sauce to thicken slightly.
  8. Melt Cheese: Stir in half of the shredded Gruyere cheese until it fully melts into the sauce, creating a smooth and creamy texture. Adjust seasoning with salt and pepper to taste.
  9. Combine Sauce with Sprouts: Pour the cheese sauce over the roasted Brussels sprouts in the baking dish. Toss gently to evenly coat all the sprouts with the cheesy sauce. Then sprinkle the remaining shredded Gruyere over the top for a golden crust.
  10. Final Bake: Return the dish to the oven and bake for 15-20 minutes, or until the Brussels sprouts are tender and the cheese on top is golden and bubbly.
  11. Serve and Enjoy: Remove from oven, allow to cool slightly, then serve this rich and flavorful Cheesy Brussel Sprouts au Gratin as a standout side dish. If you enjoyed the recipe, consider leaving a 5-star rating and review!

Notes

  • Trim and halve the Brussels sprouts evenly to ensure uniform roasting.
  • You can substitute Gruyere cheese with Emmental or a good quality Swiss cheese if needed.
  • For a lighter version, use half-and-half instead of heavy cream, though the sauce might be less thick.
  • Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven for best texture.
  • Add a pinch of nutmeg to the cheese sauce for an extra layer of warmth and complexity if desired.
  • This dish pairs well with roasted meats, poultry, or as a hearty vegetarian entrée.

Find it online: https://recipethrive.com/cheesy-brussels-sprouts-au-gratin-recipe/