Can I use frozen brussels sprouts?

Absolutely. Thaw and drain them well to avoid excess water in the dish. The texture will be softer, but the cheesy goodness will remain.

What's the best cheese for an ultra-creamy gratin?

Parmesan is classic, but for extra creaminess, add some shredded Gruyère or a handful of sharp cheddar to the sauce.

Can this be prepped ahead?

Yes—assemble everything up until baking, cover, and refrigerate for up to 24 hours. When ready, bake as directed (you might need an extra 10 minutes if it goes in cold).

Are there gluten-free options?

Certainly! Use a 1:1 gluten-free flour blend in the roux or try cornstarch (use half the amount), and double-check your cheese for hidden gluten.

Brussel Sprouts Au Gratin Recipe

Name: Brussel Sprouts Au Gratin Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 tablespoons butter; 2 tablespoons all-purpose flour; 1/2 teaspoon ground mustard; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1 1/2 cups milk; 3 tablespoons cream cheese; 1/2 cup shredded parmesan cheese; 1 to 1 1/2 pounds Brussels sprouts, trimmed (halve if large); Nonstick cooking spray (for greasing the pan)

Description

Brussel Sprouts Au Gratin is a creamy and cheesy casserole dish featuring tender Brussels sprouts baked in a luscious cheese sauce. It’s a flavorful and comforting side, perfect for holiday tables or weeknight dinners alike.

Ingredients

Units Scale

For the Cheese Sauce

2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon ground mustard
1/2 teaspoon onion powder
1/2 teaspoon salt
1 1/2 cups milk
3 tablespoons cream cheese
1/2 cup shredded parmesan cheese

For the Casserole

1 to 1 1/2 pounds Brussels sprouts, trimmed (halve if large)
Nonstick cooking spray (for greasing the pan)

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Instructions

Prepare the Oven and Dish: Preheat your oven to 350°F (175°C). Lightly grease a 2-quart (8×8-inch) casserole dish with nonstick cooking spray to prevent sticking.
Make the Roux: In a medium saucepan over medium heat, melt the butter. Whisk in the flour to create a smooth roux. Add ground mustard, onion powder, and salt, whisking until incorporated.
Thicken the Sauce: When the roux is warm and bubbly, slowly pour in the milk, whisking continuously. Continue heating and stirring until the mixture thickens and coats the back of a spoon.
Add Cheese: Remove the saucepan from heat. Stir in cream cheese and shredded parmesan cheese until both are melted and the sauce is smooth and creamy.
Assemble the Casserole: Place the trimmed (and halved if large) Brussels sprouts in the prepared casserole dish. Pour the cheese sauce evenly over the sprouts, making sure they are well coated.
Bake: Transfer the dish to the preheated oven and bake for 45 minutes to 1 hour, until the Brussels sprouts are tender and the top is golden and bubbly.
Serve: Allow the casserole to cool slightly before serving. Enjoy as a flavorful side dish.

Notes

If your Brussels sprouts are particularly large, cut them in half for even cooking and easier eating.
For extra flavor, top with additional parmesan or breadcrumbs during the last 10 minutes of baking.
This dish can be prepped ahead and baked right before serving.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Nutrition

Serving Size: 1/6 of recipe
Calories: 210 kcal
Sugar: 5g
Sodium: 522mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 13g
Cholesterol: 28mg