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Cheesy Brussel Sprouts au Gratin Recipe

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4.3 from 14 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Cheesy Brussel Sprouts au Gratin recipe features tender roasted Brussels sprouts coated in a creamy, flavorful Gruyere cheese sauce with aromatic herbs and leeks. Perfect as a comforting side dish, it combines roasting and baking techniques to deliver a rich and savory gratin that’s sure to impress.

Ingredients

Vegetables

  • 1 pound Brussel 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

Dry Ingredients & Seasonings

  • Kosher salt, to taste
  • Fresh cracked pepper, to taste
  • 2 tablespoons flour
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage

Dairy & Cheese

  • 1 cup heavy cream
  • 1 teaspoon Dijon mustard
  • 4 ounces shredded Gruyere cheese

Instructions

  1. Preheat the Oven: Heat your oven to 400 degrees Fahrenheit to prepare for roasting the Brussels sprouts.
  2. Roast Brussels Sprouts: Place the halved Brussels sprouts in a baking dish, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly, then roast in the oven for 15 minutes until they start to brown and soften.
  3. Sauté Leeks: While the sprouts roast, melt butter in a large sauté pan over medium heat. Add the sliced leeks along with a couple pinches of salt and pepper. Cook, stirring frequently, for 3-4 minutes until softened.
  4. Add Garlic: Stir in the minced garlic and cook for an additional minute, continuing to stir frequently to prevent burning.
  5. Create Roux: Sprinkle the flour over the leeks and garlic in the pan. Cook for another minute, stirring constantly to combine and cook out the raw flour taste.
  6. Add Cream and Seasoning: Pour in the heavy cream, then add dried thyme, rubbed sage, Dijon mustard, and a couple large pinches of salt and pepper. Cook the mixture for a few minutes to warm it through and allow it to thicken slightly.
  7. Incorporate Cheese: Stir in half of the shredded Gruyere cheese into the sauce until melted and smooth. Taste and adjust seasoning with more salt and pepper as needed.
  8. Combine with Brussels Sprouts: Pour the cheese sauce over the roasted Brussels sprouts in the baking dish. Toss gently to coat the sprouts evenly with the creamy sauce.
  9. Add Topping Cheese: Sprinkle the remaining shredded Gruyere cheese evenly over the top of the coated Brussels sprouts.
  10. Bake the Gratin: Return the dish to the oven and bake for an additional 15-20 minutes until the Brussels sprouts are tender and the cheese is melted and bubbly with a golden crust.
  11. Serve and Enjoy: Remove from the oven and serve warm as a delicious side dish. Enjoy your cheesy Brussels sprouts au gratin!

Notes

  • Trim and halve the Brussels sprouts evenly to ensure even roasting.
  • For a milder leek flavor, soak sliced leeks in water before cooking to remove any grit.
  • Gruyere cheese provides a nutty, creamy flavor; substitute with Swiss cheese if unavailable.
  • If preferred, use half-and-half instead of heavy cream for a lighter sauce, though it may be less rich.
  • This dish can be prepared ahead and baked just before serving for convenience.
  • Adjust seasoning to taste, especially salt, as the cheese adds saltiness.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French-inspired

Find it online: https://sarabaking.com/cheesy-brussel-sprouts-au-gratin-recipe/