If you’re looking for a dish that turns humble vegetables into a show-stopping centerpiece, this Brussels Sprouts au Gratin Recipe is your new best friend in the kitchen. Imagine tender roasted Brussels sprouts bathed in a dreamy, rich cheese sauce, topped with a perfectly golden, crunchy crust that makes every bite irresistibly satisfying. This recipe beautifully balances bright herbal notes, creamy textures, and that signature oven-baked comfort, making it an absolute must-try whether you’re cooking a special holiday meal or just craving something utterly delicious and cozy.
Ingredients You’ll Need
Gathering the right ingredients for this Brussels Sprouts au Gratin Recipe is simple but crucial. Each element plays a special role, whether it’s roasting the sprouts to caramelized perfection or crafting that luscious, silky cheese sauce with fresh herbs that elevate every mouthful.
- 2 lbs. Brussels sprouts: The star of the dish, fresh and firm for the best texture and flavor.
- 2 Tbsp. oil (avocado or olive): Helps roast the sprouts evenly and adds a subtle, fruity richness.
- ¾ tsp. salt and ¼ tsp. black pepper: Essential seasoning to bring out the natural flavors.
- 2 Tbsp. butter: Adds velvety richness to the cheese sauce and breadcrumb topping.
- 2 cloves garlic (finely minced): Introduces a gentle aromatic kick without overpowering.
- 2 Tbsp. flour (or gluten-free blend): Thickens the sauce to creamy perfection.
- 1 cup milk (or plant-based alternative): Creates the smooth base for the gratin sauce.
- 1 tsp. tarragon (fresh, finely chopped): Brings a sweet, anise-like note that pairs beautifully with cheese.
- 1 tsp. thyme (fresh, finely chopped): Adds earthy warmth for balance.
- ½ tsp. salt and ¼ tsp. black pepper (to taste): Season the sauce precisely.
- ¾ cup Gruyere cheese (shredded): Melts luxuriously to give the gratin its cheesy heart.
- ½ cup plain breadcrumbs (Panko-style): Provides a wonderfully crisp topping for contrast.
- ¼ cup grated Parmesan cheese: Sharpness that deepens the flavor of the crust.
- 2 Tbsp. melted butter: Binds the breadcrumbs and Parmesan into a golden crust.
How to Make Brussels Sprouts au Gratin Recipe
Step 1: Prepare and Roast the Brussels Sprouts
Start by preheating your oven to 400 degrees. After trimming and halving the Brussels sprouts, toss them in oil, salt, and pepper right in your baking dish. This simple step ensures they roast to tender, slightly caramelized perfection, delivering that natural sweetness and earthy undertones that anchor the dish.
Step 2: Make the Garlic Herb Cheese Sauce
While the sprouts begin roasting, melt butter in a small saucepan over medium heat, then add finely minced garlic. Sauté just until fragrant for that subtle depth. Whisk in the flour to get a smooth paste before gradually stirring in milk to create a silky béchamel sauce. Fresh tarragon and thyme join to infuse the sauce with vibrant herbal notes, enhancing the overall flavor.
Step 3: Combine and Top
Once the roasted sprouts are ready, pour the creamy herb sauce over them, generously sprinkle on shredded Gruyere, and then layer with a crunchy mix of breadcrumbs, Parmesan cheese, and melted butter. This topping cooks into a golden, crispy blanket over the creamy base below, delivering delightful textures in every bite.
Step 4: Finish Baking
Lower your oven to 350 degrees and bake the gratin for about 25 to 30 minutes until the breadcrumb topping turns beautifully golden brown. Letting the dish rest for 10 to 15 minutes afterward helps thicken the sauce and makes serving neater and more enjoyable.
How to Serve Brussels Sprouts au Gratin Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives adds a burst of color and fresh aroma to serve with your Brussels Sprouts au Gratin Recipe. If you love a little extra indulgence, a light drizzle of truffle oil can also elevate the creamy, cheesy richness splendidly.
Side Dishes
This gratin pairs wonderfully with roasted meats like chicken or pork, as well as hearty grain dishes such as wild rice or quinoa salads. It also complements lighter proteins like grilled fish, making it versatile enough to fit whatever meal you’re planning.
Creative Ways to Present
For a fun twist, try layering the Brussels Sprouts au Gratin Recipe in individual ramekins for beautifully personalized portions. Alternatively, top the gratin with toasted nuts or crispy pancetta for an added texture and a savory pop, perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Leftover Brussels Sprouts au Gratin Recipe can be kept in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy, the flavors meld beautifully, making it just as delicious the next day.
Freezing
To freeze, cool the gratin completely before placing it in a freezer-safe dish or container. It will keep well for up to 2 months. Be sure to thaw overnight in the refrigerator for best texture and flavor before reheating.
Reheating
Reheat leftovers in a preheated oven at 350 degrees, covered with foil to prevent the topping from burning, until warmed through. This keeps the sauce creamy and the breadcrumb crust satisfying and crisp.
FAQs
Can I use frozen Brussels sprouts for this recipe?
Frozen Brussels sprouts can work if fresh aren’t available, but fresh are always preferred for their firmer texture and better roasting results. If using frozen, be sure to thaw and drain any excess water thoroughly before roasting.
What type of cheese works best besides Gruyere?
Gruyere is fantastic for its melting quality and nutty flavor, but Swiss or Emmental cheese are excellent alternatives. For a sharper taste, you can also try a mix of sharp cheddar with parmesan.
Is this recipe suitable for a gluten-free diet?
Absolutely! Just swap the regular flour for a gluten-free flour blend and use gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.
Can I make this vegetarian?
Yes, this recipe is already vegetarian as it relies on cheese and herbs for flavor instead of any meat. Just ensure your breadcrumbs don’t contain animal products if you want to be strict vegetarian.
How can I make this Brussels Sprouts au Gratin Recipe vegan?
To veganize this dish, replace butter with plant-based margarine or oil, use a plant-based milk alternative, and swap cheeses with vegan cheese substitutes. Make sure to use vegan-friendly breadcrumbs as well for the topping.
Final Thoughts
This Brussels Sprouts au Gratin Recipe is one of those magical dishes that transforms a simple vegetable into pure comfort food delight. Creamy, cheesy, herbaceous, and with a wonderful crunchy topping, it has something that appeals to everyone—whether you’re a Brussels sprout enthusiast or a skeptic. I encourage you to give it a try and watch how it becomes a fast favorite at your table, season after season.
Print
Brussels Sprouts au Gratin Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
This Brussels Sprouts au Gratin recipe combines roasted Brussels sprouts with a creamy, herb-infused cheese sauce, then tops it with a crispy Parmesan breadcrumb crust. Perfect as a comforting side dish for any occasion, it brings out the sprouts’ natural sweetness and pairs beautifully with the nutty Gruyere and sharp Parmesan cheeses.
Ingredients
Brussels Sprouts
- 2 lbs. Brussels sprouts
- 2 Tbsp. oil (avocado or olive)
- ¾ tsp. salt
- ¼ tsp. black pepper
Sauce
- 2 Tbsp. butter
- 2 cloves garlic (finely minced)
- 2 Tbsp. flour (or a gluten-free 1-to-1 blend)
- 1 cup milk (or a plant-based alternative)
- 1 tsp. tarragon (fresh, finely chopped)
- 1 tsp. thyme (fresh, finely chopped)
- ½ tsp. salt (to taste)
- ¼ tsp. black pepper
Topping
- ¾ cup Gruyere cheese (shredded)
- ½ cup plain breadcrumbs (Panko-style)
- ¼ cup grated Parmesan cheese
- 2 Tbsp. butter (melted)
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the sprouts.
- Prepare Brussels Sprouts: Trim the ends off the Brussels sprouts and cut them in half. Place them in a 7×10-inch baking dish, toss with oil, ¾ teaspoon salt, and ¼ teaspoon black pepper until well coated.
- Roast Sprouts: Bake the sprouts for 15 minutes at 400 degrees, flipping them halfway through cooking to ensure even roasting.
- Make Roux Base: In a small saucepan over medium heat, melt 2 tablespoons of butter. Add the finely minced garlic and sauté for 30 seconds until fragrant.
- Add Flour: Sprinkle in the flour and whisk continuously until fully combined, forming a roux.
- Incorporate Milk: Gradually whisk in the milk, adding it ¼ cup at a time, ensuring the sauce thickens smoothly between additions.
- Season Sauce: Once thickened, stir in fresh tarragon, thyme, salt, and black pepper to flavor the sauce.
- Prepare Topping Mixture: In a separate bowl, combine the panko breadcrumbs, grated Parmesan cheese, and melted butter to form the crispy topping.
- Assemble the Dish: Pour the creamy herb sauce evenly over the roasted Brussels sprouts in the baking dish. Sprinkle shredded Gruyere cheese over the top, followed by the Parmesan breadcrumb mixture.
- Bake Au Gratin: Reduce the oven temperature to 350 degrees Fahrenheit and bake the assembled dish for 25-30 minutes, or until the breadcrumb topping turns golden brown and crisp.
- Rest Before Serving: Allow the dish to rest for 10-15 minutes once out of the oven so the sauce thickens and flavors meld before serving.
Notes
- For a gluten-free version, use a gluten-free flour blend and gluten-free breadcrumbs.
- Fresh herbs add bright flavor but dried herbs can be substituted at about one-third the fresh amount.
- Plant-based milk like oat or almond milk works well for a dairy-free alternative.
- Make sure to flip the Brussels sprouts halfway through roasting for even caramelization.
- The resting time before serving helps the gratin set and makes serving easier.
