Recipe Background
Rich and nutty Brussels sprouts gratin with cheddar and parmesan.
Roasting Brussels sprouts coaxes out a nutty sweetness, transforming their reputation from mere side dish to star of the table. With just a hint of browning, you’ll notice how the edges crisp up beautifully, offering a delightful contrast to the tender interiors. Add a rich, creamy cheddar and parmesan sauce, and this dish becomes downright irresistible. The sharp tang of the cheese melds with the earthy sprouts, creating a harmony that sings with each bite.
As the gratin bakes, aromas waft through the kitchen—a warm invitation to friends or family gathering for dinner. Those telltale bubbles make it clear when it’s ready; the edges of the cheese turning a golden brown, promising a satisfying crust. For an even, bubbly bake, make sure the cheese sauce is evenly distributed across the sprouts. It’s comfort food at its finest, a reminder of how simple ingredients can create a dish worth savoring.
Sharing Baked Brussels Sprouts Au Gratin means sharing joy. Serve it alongside your favorite main, or let it stand proud on its own. Either way, each generous portion offers a perfect blend of savory and creamy, ensuring that everyone leaves the table content—and maybe even a little bit in love with Brussels sprouts.
Ingredients
- 2 pounds Brussels sprouts halved lengthwise or quartered if large
- 1 tablespoon olive oil
- salt to taste
- black pepper to taste
- 2/3 cup heavy cream
- 1/4 teaspoon onion powder
- 1 1/3 cups sharp cheddar cheese shredded, divided
- 1/4 cup parmesan cheese shredded
Directions
- Preheat the oven to 375 degrees F.
- Coat an 8-inch square baking dish with cooking spray.
- In a large bowl, add the sprouts, the olive oil, the salt, and the black pepper and toss well.
- In a skillet over medium-high heat, add the sprouts and cook until they are tender-crisp and slightly browned, about 5-6 minutes.
- Transfer the sprouts to the prepared baking dish.
- In the same skillet, add the heavy cream, the onion powder, the salt, and the black pepper and bring it to a boil.
- Reduce the heat to medium and simmer the heavy cream mixture until it thickens slightly, about 2 minutes.
- Transfer the heavy cream mixture away from the heat and whisk in 1 cup of the cheddar cheese and the parmesan cheese.
- Evenly top the sprouts mixture with the cheese sauce.
- Top the cheese sauce with the remaining cheddar cheese.
- Bake the sprout mixture until it is browned and bubbly, about 20-25 minutes.
- Plate and serve.
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