Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Cheesy Brussels Sprouts au Gratin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 62 reviews

Cheesy Brussels Sprouts au Gratin is a deliciously creamy and comforting side dish featuring roasted Brussels sprouts and tender leeks smothered in a savory Gruyere cheese sauce. Perfect for holiday dinners or cozy weeknights, this recipe combines the nutty flavor of Gruyere with aromatic herbs and a hint of Dijon mustard to elevate the humble Brussels sprouts into a rich, flavorful dish ready in about 40 minutes.

  • Total Time: 40 minutes
  • Yield: 8 servings

Ingredients

Vegetables

  • 1 pound Brussels sprouts, trimmed and halved
  • 1 leek, thinly sliced – light green and white parts only
  • 4 cloves garlic, minced

Fats and Oils

  • 1 tablespoon olive oil
  • 2 tablespoons butter

Dairy and Cheese

  • 1 cup heavy cream
  • 4 ounces shredded Gruyere cheese, divided

Seasonings and Others

  • 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

  1. Preheat and Roast Brussels Sprouts: Heat the oven to 400 degrees Fahrenheit. Place the halved Brussels sprouts in a baking dish, drizzle with olive oil, and season with kosher salt and fresh cracked pepper. Toss to evenly coat, then roast in the preheated oven for 15 minutes until they start to soften and brown.
  2. Sauté Leeks and Garlic: While the Brussels sprouts are roasting, melt 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 to 4 minutes until the leeks are tender. Add minced garlic and continue cooking for about 1 minute, stirring constantly to avoid burning.
  3. Make the Cheese Sauce Base: Sprinkle the flour over the leeks and garlic and cook for an additional minute, stirring constantly to create a roux. Gradually stir in the heavy cream along with dried thyme, rubbed sage, Dijon mustard, and a couple of large pinches of salt and pepper. Cook for 2 to 3 minutes until the sauce is warmed through and slightly thickened.
  4. Add Cheese to Sauce: Stir in half of the shredded Gruyere cheese into the sauce, stirring until melted and smooth. Adjust seasoning with salt and pepper to taste.
  5. Combine and Bake: Pour the cheese sauce over the roasted Brussels sprouts in the baking dish and toss gently to coat everything evenly. Sprinkle the remaining shredded Gruyere cheese over the top. Return the dish to the oven and bake for an additional 15 to 20 minutes, until the Brussels sprouts are tender and the top is golden and bubbly.
  6. Serve: Remove from the oven and let cool slightly before serving. Enjoy this creamy, cheesy Brussels sprouts au gratin as a comforting and flavorful side dish!

Notes

  • Make sure to trim and halve the Brussels sprouts evenly for uniform roasting.
  • Use the light green and white parts of the leek only, as the darker green is tougher and less flavorful.
  • Gruyere cheese melts well and provides a nutty flavor, but you can substitute with Swiss or Emmental cheese if necessary.
  • Season each component carefully to balance the flavors of this rich dish.
  • Leftovers can be refrigerated and reheated gently, though the texture may change slightly.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Side Dish
  • Method: Stovetop and Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/cheesy-brussels-sprouts-au-gratin-recipe/