Description
This Cheesy Brussels Sprouts au Gratin recipe features tender roasted Brussels sprouts coated in a creamy, savory Gruyere cheese sauce infused with leeks, garlic, and fragrant herbs. Baked until bubbling and golden, it’s a deliciously comforting side dish perfect for elevating any meal.
Ingredients
Vegetables
- 1 pound Brussels sprouts, trimmed and halved
- 1 leek, thinly sliced (light green and white parts only)
- 4 cloves garlic, minced
Fats & Oils
- 1 tablespoon olive oil
- 2 tablespoons butter
Dairy
- 1 cup heavy cream
- 4 ounces shredded Gruyere cheese
Dry Ingredients & Spices
- 2 tablespoons flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Instructions
- Preheat and roast Brussels sprouts: Preheat your oven to 400 degrees Fahrenheit. Place the halved Brussels sprouts into a baking dish, drizzle with olive oil, season with salt and pepper, and toss to coat them evenly. Roast in the oven for 15 minutes until they begin to soften and develop color.
- Prepare the leek and garlic base: While the Brussels sprouts roast, melt the butter in a large sauté pan over medium heat. Add the sliced leeks along with a couple of pinches of salt and pepper. Cook, stirring frequently, for 3-4 minutes until the leeks soften.
- Add garlic and flour: Stir in the minced garlic and cook for about one minute, stirring often to prevent burning. Then add the flour and continue cooking for another minute, stirring constantly to form a roux.
- Make the cheese sauce: Gradually stir in the heavy cream, dried thyme, rubbed sage, and Dijon mustard. Add a couple large pinches of salt and fresh cracked pepper to season. Cook the sauce for a couple of minutes until it warms through and thickens slightly.
- Melt in Gruyere cheese: Stir in half of the shredded Gruyere cheese until it melts smoothly into the sauce. Taste and adjust salt and pepper if needed.
- Combine sauce and Brussels sprouts: Pour the cheese sauce over the roasted Brussels sprouts in the baking dish and gently toss to coat all the sprouts evenly. Then sprinkle the remaining shredded Gruyere cheese evenly on top.
- Bake until tender and golden: Return the baking dish to the oven and bake for 15-20 minutes, until the Brussels sprouts are tender and the cheese topping is bubbling and lightly browned. For an extra golden finish, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Serve and enjoy: Remove from oven and serve warm as a delicious, cheesy vegetable side dish. Enjoy!
Notes
- Roast the Brussels sprouts first to maximize their flavor and texture before adding the cheese sauce.
- Shred the Gruyere cheese yourself for the best melting and creaminess, as pre-shredded cheese often contains anti-caking agents that can affect texture.
- For a beautifully golden top, broil the dish for 1-2 minutes at the end, but watch closely to avoid burning.
