If you’ve ever turned your nose up at Brussels sprouts, I totally get it. I used to think of them as those sad, mushy green things my aunt tried to pass off as a side dish during the holidays. But then something magical happened — I gave them another shot… with cheese.
And cream.
And garlic.
Let’s just say it’s a whole new world now.
Today we’re making Brussels sprouts au gratin. Which sounds all fancy and French, but honestly? It’s the easiest little side dish you’ll ever make, and it’ll 100% trick your brain (and your family) into loving Brussels sprouts. Like, actually loving them. I’m talking fight-over-the-last-scoop level stuff.
But don’t just take my word for it. Try it for yourself. I’ll walk you through every step — plus a bunch of tips to make sure it comes out melty, creamy, and golden brown every single time.
Ready? Let’s go.
What You’ll Need
Let’s keep it simple. This recipe doesn’t ask for much, but every ingredient plays a part. Here’s what you’ll want to grab:
- 1.5 pounds of Brussels sprouts, trimmed and halved
- 2 tablespoons of butter
- 3 garlic cloves, minced (don’t skimp here)
- ½ cup heavy cream
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon ground nutmeg (trust me on this)
- ½ cup grated Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded fontina (or mozzarella if that’s what you’ve got)
And just a heads up — if you’re using pre-shredded cheese, I’m gonna stop you right there. Take five extra minutes to shred it fresh. It melts way better, tastes better, and doesn’t have all those weird anti-caking powders that mess with the texture. Totally worth it.
But Wait… Brussels Sprouts?
Yes. Brussels sprouts.
If your only memory of them involves boiled sadness on a plate, this recipe is your redemption arc.
When roasted or baked in cream and cheese, they become something totally different. The edges get golden and crispy, the centers stay tender, and the flavor? Kinda nutty, slightly sweet, and perfect when paired with garlic and melted cheese.
You might even find yourself making this for dinner with nothing else. It’s that good.
Let’s Talk Tools
Nothing wild here. You’ve probably got all of this already:
- A cast iron skillet or oven-safe baking dish
- A decent knife
- A cutting board
- Cheese grater (you’re shredding your own, right?)
- Measuring cups + spoons
- Mixing bowl (optional, but helps keep things tidy)
That’s it. Nothing fancy.
Make This Even Better (Pro Tips)
If you’re making this for the first time (or the fifteenth), here are a few tricks that’ll help you avoid rookie mistakes:
1. Use fresh Brussels sprouts. Frozen ones are convenient, but they release too much water and mess with the texture. If you do use them, thaw and pat them dry like your life depends on it.
2. Par-cook your sprouts. Give them a quick sauté or roast before baking — just 6 to 8 minutes in a hot pan with some oil. This helps them caramelize and cuts down on overall baking time.
3. Don’t burn the garlic. It only needs about 30 seconds to a minute in the pan. The second it smells amazing, move on. Burnt garlic is not the vibe we’re going for.
4. Let it sit after baking. Once it’s out of the oven, let it chill for 5-10 minutes. This lets everything settle, and the sauce thickens up nicely instead of running all over the place.
5. Add a breadcrumb topping if you want some crunch. Mix a few tablespoons of panko with a bit of butter and sprinkle it over the top before baking. That golden crust? Chef’s kiss.
Substitutions and Variations (Because Life Happens)
Don’t have all the exact ingredients? No stress. Here are some swaps that totally work:
- No fontina? Use mozzarella, provolone, or even a little gouda.
- Want to keep it lighter? Sub half-and-half for the cream (but keep expectations realistic — the full cream version is richer).
- Vegetarian? You’re good to go. Just check that your cheese doesn’t use animal rennet.
- Want some protein? Toss in cooked bacon or pancetta before baking. Just crumble it up and sprinkle it throughout the dish.
- Dairy-free? Use a non-dairy milk + vegan cheese combo. Just know it’ll change the flavor and texture a bit.
This is your dish. Do what works for you.
Want to Make it Ahead?
Totally doable. You can prep this whole thing the night before. Just assemble everything in the skillet or dish, cover it, and pop it in the fridge. When you’re ready to bake, pull it out, uncover, and add a few extra minutes to the cooking time to account for the chill.
Or if you’re just trying to get a head start, trim and halve your Brussels sprouts and shred your cheese a day or two ahead. Huge time saver.
How to Make It (Step-by-Step)
Here’s the full process. It goes quick, so don’t worry.
1. Preheat your oven to 375°F.
2. Trim and halve your Brussels sprouts. Cut off the stem ends and slice them lengthwise. This helps them cook evenly and catch all that creamy, cheesy goodness.
3. Sauté your garlic. In a large oven-safe skillet, melt the butter over medium heat. Add the garlic and cook for just about 30 seconds until fragrant. Don’t walk away — garlic goes from perfect to burnt in a blink.
4. Stir in the cream and seasonings. Add the heavy cream, salt, pepper, garlic powder, and nutmeg. Stir to combine. Turn off the heat.
5. Add the cheese. Toss in about half of your shredded cheeses (Parmesan, cheddar, fontina). Stir until melted and smooth-ish.
6. Add the Brussels sprouts. Toss them right into the skillet and stir until coated in the sauce. If your skillet’s not oven-safe, transfer everything to a greased baking dish.
7. Top with the remaining cheese.
8. Bake uncovered for 20–25 minutes. You’re looking for a golden, bubbling top and sprouts that are fork-tender.
9. Let it sit. Give it 5–10 minutes to cool slightly and thicken up before serving.
Done.
Leftovers + Storage Tips
You will probably have leftovers (unless you invite me over), and here’s how to keep them tasty:
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F until warm, or use the microwave for a quicker fix (though it’ll soften the top).
- Not freezer-friendly. Cream sauces don’t usually bounce back well after being frozen, so eat it while it’s fresh-ish.
Need More Info? Let’s Answer Some Questions
Can I use milk instead of cream? Technically yes, but your sauce will be thinner and not nearly as rich. Cream really does make a difference here.
How do I make this low-carb or keto? Good news — this recipe is already pretty low in carbs. Just skip the breadcrumb topping if you’re adding it.
Can I add meat to this? Absolutely. Cooked bacon, ham, pancetta, or shredded chicken all work beautifully. Just stir them in with the sprouts.
What can I serve this with? This makes a killer side to roasted chicken, steak, pork chops, or even salmon. It also holds up as a main if you add some protein and a simple side salad.
Wrap Up
There you have it — Brussels sprouts, but not the way your childhood remembers them.
They’re creamy, garlicky, cheesy, and golden brown. Exactly what you need when you want to feel a little fancy without doing a ton of work.
Whether you’re making this for Thanksgiving, a dinner party, or just a random Tuesday night, it’s going to blow some minds. And maybe, just maybe, convert a few sprout haters in the process.
If you give this a try, I’d love to know how it turned out. Did you tweak it? Add bacon? Use a secret ingredient? Tell me everything in the comments.
And if you’ve got questions, don’t be shy — I’m here for it.
Now go make something ridiculously good. You’ve got this.