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cast iron skilled with creamy brussels sprouts topped with toasted cheese
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Brussel Sprouts au Gratin

Brussel Sprouts au Gratin are easy to make and a delicious holiday side dish. You'll love the creamy, cheesy sauce bubbling up around the edges of the pan smothered over each tender but crisp Brussels sprout. They are topped with Gruyere-Parmesan cheese Panko breadcrumbs and get broiled at the end until golden brown. A crowd-pleaser recipe, no doubt!
Course Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 6 people
Calories 357kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 2 lbs. Brussels sprouts, trimmed and halved
  • 1 1/2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder

For the sauce

  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 2 cups heavy cream or half & half
  • 1 Tbsp. fresh thyme, chopped
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • pinch of fresh nutmeg
  • 2 oz. Gruyere cheese, shredded (about 3/4 cup)
  • 2 oz. Parmesan cheese, shredded (about 3/4 cup)

For the Panko topping

  • 3/4 cup Panko breadcrumbs
  • 1/4 cup Gruyere cheese
  • 1/4 cup Parmesan cheese
  • pinch of salt
  • pinch of chili flakes (optional)
  • 3 Tbsp. unsalted butter, melted
US Customary - Metric

Instructions

  • Preheat the oven to 450°F.
  • Place the Brussels sprouts in a large cast iron skillet or oven safe 9x13 pan. Toss with olive oil, salt and garlic powder.
    2 lbs. Brussels sprouts, trimmed and halved, 1 1/2 Tbsp. olive oil, 1 tsp. kosher salt, 1 tsp. garlic powder
  • Roast in the oven for 10-15 minutes or until pre-roasted with a little charring on the Brussels. Remove and set aside. Lower the oven temperature down to 375°F.
  • Make the Panko topping: In a medium bowl, mix the Panko breadcrumbs, both cheeses, salt, and chili flakes (if using). Then pour in the melted butter and stir to combine.
    3/4 cup Panko breadcrumbs, 1/4 cup Gruyere cheese, 1/4 cup Parmesan cheese, pinch of salt, pinch of chili flakes (optional), 3 Tbsp. unsalted butter, melted
  • Make the cream sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and whisk for 1-2 minutes. Gradually and slowly pour in the heavy cream in a steady stream.
    2 Tbsp. unsalted butter, 2 Tbsp. all-purpose flour, 2 cups heavy cream or half & half
  • The sauce will bubble and begin to slightly thicken. Remove from heat. Then add in the thyme, salt, pepper, nutmeg and stir in the cheeses until incorporated. Sauce will be thick and creamy. 
    1 Tbsp. fresh thyme, chopped, 1/2 tsp. kosher salt, 1/4 tsp. black pepper, pinch of fresh nutmeg, 2 oz. Gruyere cheese, shredded (about 3/4 cup), 2 oz. Parmesan cheese, shredded (about 3/4 cup)
  • Pour the sauce over the Brussels sprouts.
  • Top with the Panko topping.
  • Bake for another 10-15 minutes or until hot and bubbly. You can broil at the end to get the breadcrumbs nice and browned, just be sure to watch closely so they don't burn. Let cool for a few minutes then serve and enjoy

Video

Notes

  • Storage: Any leftovers can be stored in the fridge in an air-tight container for up to 3 days. Note: We love this dish served the day of, as the Brussels sit in the fridge, they get a little soggy. 
  • I love the Gruyere & Parmesan combo but you can also use sharp cheddar cheese, white cheddar, jack cheese or even mozzarella.

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 13g | Protein: 13g | Polyunsaturated Fat: 4g | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Iron: 1mg