There is something irresistibly comforting about this Cheesy Brussels Sprouts au Gratin Recipe. It takes humble Brussels sprouts and transforms them into a creamy, cheesy delight that’s crispy on top and tender inside. If you’ve been hesitant about Brussels sprouts, this dish might just change your mind forever. Rich Gruyere cheese, aromatic herbs, and a luscious cream sauce come together to make every bite a celebration. Once you try this recipe, it’s going to become a go-to comfort side that steals the spotlight at any meal.

Ingredients You’ll Need

The image shows a white oval baking dish with dark blue handles on a white marbled surface, filled with roasted Brussels sprouts. The Brussels sprouts are cut in half, showing a mix of bright green leafy textures and slightly browned edges from cooking. They are arranged evenly across the dish, with a few browned spots and dimples adding a roasted effect, and light oil or seasoning visible on the surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Cheesy Brussels Sprouts au Gratin Recipe lies in its straightforward, essential ingredients, each chosen to boost flavor and texture without fuss. From the fresh, crisp sprouts to the silky cream and melty Gruyere cheese, these components blend to create a dish that’s as colorful as it is delicious.

1 pound Brussels sprouts, trimmed and halved: Freshness is key here for a tender yet slightly firm bite.
1 tablespoon olive oil: Adds a light fruitiness and helps roast the sprouts evenly.
2 tablespoons butter: Provides richness and depth in the cheese sauce.
1 leek, thinly sliced (light green and white parts only): Offers a subtle, sweet onion flavor without overpowering the dish.
4 cloves garlic, minced: Brings a warm, aromatic touch that elevates the cream sauce beautifully.
2 tablespoons flour: Works as a thickening agent for the creamy cheese sauce.
1 cup heavy cream: Ensures a luscious, velvety texture that coats every little sprout.
1 teaspoon Dijon mustard: Adds a gentle hint of sharpness and complexity.
1/2 teaspoon dried thyme: Infuses subtle earthy notes.
1/2 teaspoon rubbed sage: Brings a warm, woodsy flavor that pairs beautifully with the cheese.
4 ounces shredded Gruyere cheese: The star ingredient that melts into a nutty, creamy topping.
Kosher salt: Enhances all the natural flavors.
Fresh cracked pepper: Adds a bright spice that balances the richness.

How to Make Cheesy Brussels Sprouts au Gratin Recipe

Step 1: Roast the Brussels Sprouts

Preheat your oven to 400 degrees. Toss the halved Brussels sprouts in olive oil, salt, and pepper, making sure each piece is well coated. Spread them out in your baking dish to ensure even roasting. Pop them in the oven for about 15 minutes until they’re tender but still have that lovely bite and some caramelized edges. This roasting step is what transforms plain sprouts into a flavor-packed base for the creamy sauce.

Step 2: Prepare the Cheese Sauce

While the sprouts are roasting, melt the butter in a large sauté pan over medium heat. Add the sliced leeks and season lightly with salt and pepper. Cook them for 3 to 4 minutes until they’re tender and fragrant. Then stir in the minced garlic, cooking for an additional minute to release all that garlicky goodness. Next, sprinkle in the flour and cook for another minute, stirring constantly to avoid lumps. This is your roux—the foundation for the dreamy sauce.

Step 3: Build the Creamy Mixture

Slowly whisk in the heavy cream along with dried thyme, rubbed sage, Dijon mustard, and a couple of generous pinches of salt and freshly cracked pepper. Let the sauce simmer gently for a few minutes until it thickens slightly. Now stir in half of the shredded Gruyere cheese until it melts smoothly into the sauce, creating a perfectly rich and velvety cheese base. Taste and adjust seasoning as needed to get that perfect balance.

Step 4: Combine and Bake

Pour the luscious cheese sauce over the roasted Brussels sprouts. Gently toss until every sprout is lovingly coated in the creamy, cheesy mixture. Then sprinkle the remaining Gruyere evenly on top. Return the baking dish to the oven and bake for 15 to 20 minutes, until the sprouts are tender all the way through and the topping is bubbling golden brown. If you want an extra crispy, bubbly top, broil for an additional 1 to 2 minutes—just watch carefully!

How to Serve Cheesy Brussels Sprouts au Gratin Recipe

An oval white baking dish with blue handles sits on a white marbled surface. Inside, the dish has a creamy pale yellow sauce layer with green Brussels sprouts partially covered by a layer of grated pale yellow cheese scattered evenly on top. The cheese layer is thin with some sauce and Brussels sprouts visible beneath of it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of freshly chopped parsley or a few grinds of black pepper right before serving adds a pop of color and freshness that contrasts beautifully with the rich cheese sauce. If you enjoy a little crunch, toasted breadcrumbs make a fantastic crunchy topping.

Side Dishes

This Cheesy Brussels Sprouts au Gratin Recipe pairs wonderfully with roasted chicken, grilled steak, or even a hearty vegetarian main like stuffed mushrooms. It’s a perfect side dish that can stand up to bold flavors and rounds out any meal with creamy, cheesy goodness.

Creative Ways to Present

For a stunning presentation, serve the au gratin in individual ramekins or small cast iron skillets. It not only looks charming but keeps the dish warm for longer. You can also spoon the mixture over a bed of rice or mashed potatoes for a decadent twist.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cheesy Brussels Sprouts au Gratin Recipe in an airtight container in the refrigerator for up to 3 days. The flavors actually meld nicely overnight, making the dish even tastier the next day.

Freezing

If you want to freeze the dish, allow it to cool completely, then cover tightly with foil or transfer to a freezer-safe container. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 350 degrees to preserve that crispy top and creamy texture—microwaving is quicker but may result in a slightly less crisp finish. Cover loosely with foil at first, then uncover to re-crisp the topping.

FAQs

Can I use frozen Brussels sprouts for this recipe?

Fresh Brussels sprouts are ideal because they roast nicely to a tender-crisp texture, but if you only have frozen, be sure to thaw and drain well before roasting to avoid excess moisture. The result won’t be quite as rich but still tasty.

What if I don’t have Gruyere cheese?

Gruyere is fantastic because it melts beautifully and has a nutty flavor, but you can substitute with Swiss, fontina, or even a mild cheddar for a slightly different, yet still delicious, taste.

Is there a way to make this dish lighter?

To lighten it up, you can swap the heavy cream for whole milk or a mix of milk and half-and-half, though the sauce will be less rich and creamy. Also, using less cheese will cut down on calories without losing the essence of the dish.

Can I add bacon or pancetta to the cheese sauce?

Absolutely! Crispy bits of bacon or pancetta add a wonderful smoky contrast that complements the creamy sprouts perfectly. Just cook and drain them before stirring into the cheese sauce.

How far ahead can I prepare this Cheesy Brussels Sprouts au Gratin Recipe before baking?

You can prepare the dish completely up to the baking step and keep it covered in the fridge for up to 24 hours. Then just bake before serving for fresh-out-of-the-oven goodness.

Final Thoughts

If you’re looking for a way to make Brussels sprouts that even skeptics will rave over, this Cheesy Brussels Sprouts au Gratin Recipe is your answer. It’s creamy, cheesy, full of warm flavors, and surprisingly simple to pull off. Trust me, once this dish finds its way onto your table, it will be requested again and again. Don’t wait—give yourself the gift of this comforting, flavorful delight and watch it become a new favorite.