Want to save this recipe?
Enter your email below & we'll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
Cheesy Brussel Sprouts au Gratin
This cheesy Brussels sprouts au gratin comes together in about 40 minutes with a creamy Gruyere sauce, roasted Brussels sprouts, and tender leeks. It’s the perfect easy side dish for holiday dinners or cozy weeknights!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Stove Top + Oven
- Cuisine: American
Ingredients
Units
Scale
- 1 pound Brussel sprouts, trimmed and halved
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 leek, thinly sliced - light green and white parts only!
- 4 cloves garlic, minced
- 2 tablespoons flour
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried thyme
- 1/2 teaspoon rubbed sage
- 4 ounces shredded Gruyere cheese
- Kosher salt
- fresh cracked pepper
Instructions
- Heat oven to 400 degrees.
- Add halved Brussel sprouts to your baking dish. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly and roast for 15 minutes.
- While the Brussel sprouts are roasting, melt butter in a large saute pan over medium heat.
- Add leeks and a couple pinches of salt and pepper. Cook, stirring frequently, for 3-4 minutes.
- Add garlic and cook for a minute, stirring frequently.
- Add flour cook for another minute, stirring frequently.
- Stir in heavy cream, dried thyme, rubbed sage, Dijon, and a couple large pinches of salt and pepper . Cook for a couple minutes to warm it through and thicken slightly.
- Stir in half the shredded cheese until melted. Season to taste with salt and pepper.
- Pour cheese sauce over the Brussel sprouts in the pan and toss gently to coat evenly. Top with remaining shredded cheese.
- Bake for 15-20 minutes or until the Brussel sprouts are tender and cooked through. Enjoy!
- If you loved this recipe, please leave a 5-star rating and review below!
Notes
-
- Roast the Brussels sprouts first for the best flavor and texture before adding the cheese sauce.
- Shred the cheese yourself. Pre-shredded cheese often contains anti-caking agents that prevent smooth melting.
- For extra golden color, broil for 1–2 minutes at the end, watching closely.
Find it online: https://midwestfoodieblog.com/cheesy-brussels-sprouts-au-gratin/
