Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts provide the best texture and flavor, you can use frozen in a pinch. Thaw them completely and pat dry with paper towels to remove excess moisture before using. Keep in mind that frozen sprouts tend to be softer, so they'll need less cooking time and may not maintain their shape as well in the final dish.

What can I substitute for fontina cheese if I can't find it?

Fontina adds wonderful meltability and a mild, nutty flavor, but Gruyère, Gouda, or even mozzarella can work as substitutes. Each will bring a slightly different flavor profile, but all will melt beautifully and complement the Brussels sprouts. For the best result, avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.

My family doesn't like Brussels sprouts - will this recipe change their minds?

This is absolutely the gateway Brussels sprouts recipe! The creamy, cheesy sauce mellows the sometimes-bitter notes that people object to in Brussels sprouts. The key is not overcooking them, as that's when stronger flavors develop. Cut larger sprouts into quarters rather than halves to ensure they cook through without becoming bitter.

Can I make this dish lighter without sacrificing flavor?

Yes! While the full-fat version is undeniably delicious, you can make a lighter version by substituting half-and-half for heavy cream and reducing the cheese by about 1/3. Add a tablespoon of flour to the butter and garlic mixture to help thicken the sauce, and consider adding a bit more garlic and herbs to boost flavor while cutting fat. The result will still be delicious, just a bit less indulgent.

Garlicky Creamy Brussels Sprouts Au Gratin Recipe

Name: Garlicky Creamy Brussels Sprouts Au Gratin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 16 ounces Brussels sprouts, cleaned, trimmed, and halved; ½ cup shredded parmesan cheese; 1 cup shredded cheddar cheese; 1 cup shredded fontina cheese; 2 tablespoons butter; 3 cloves garlic, minced; ½ cup heavy cream; ½ teaspoon Kosher salt; ¼ teaspoon Black pepper; ¼ teaspoon Garlic powder; ⅛ teaspoon Nutmeg

This Garlicky Creamy Brussels Sprouts Au Gratin transforms the humble Brussels sprout into a decadent, cheesy masterpiece that even vegetable skeptics will devour. Tender Brussels sprouts bathed in a velvety garlic cream sauce and topped with a golden, bubbly blend of cheeses – this dish strikes the perfect balance between comfort food indulgence and vegetable goodness. Ready in just 30 minutes, it’s an impressive side dish that’s simple enough for weeknights yet special enough for holiday tables.

Why You’ll Love This Recipe

Quick and Effortless: From prep to table in just 30 minutes, making it perfect for busy weeknights when you need a special side dish without the fuss.
Converts Brussels Sprout Skeptics: The creamy, cheesy goodness mellows the Brussels sprouts’ natural flavor while enhancing their nutty undertones – it’s the recipe that will make even veggie-avoiders ask for seconds!
One-Pan Wonder: Using a cast iron skillet or oven-safe pan means minimal cleanup and maximum flavor as everything cooks together harmoniously.
Versatile Side Dish: Pairs beautifully with virtually any protein from roasted chicken to grilled steak, making meal planning a breeze.

Ingredients You’ll Need

Brussels Sprouts: The star of the show, providing a mild cabbage-like flavor and great texture. Cutting them in half allows more surface area for the cheese and cream to work their magic.
Butter: Creates the rich base for the sauce and helps the Brussels sprouts caramelize slightly for deeper flavor.
Garlic: Fresh minced garlic infuses the entire dish with aromatic warmth that elevates the other ingredients.
Heavy Cream: Provides the luxurious, velvety base for the sauce that coats each Brussels sprout perfectly.
Kosher Salt: Enhances all the flavors in the dish – don’t skimp here, but adjust to your taste.
Black Pepper: Adds a subtle warmth and slight bite that complements the creaminess.
Garlic Powder: Provides an additional layer of garlic flavor that permeates the cream sauce.
Nutmeg: Just a pinch adds a warm, nutty background note that wonderfully complements both the cheese and the Brussels sprouts.
Parmesan Cheese: Contributes a salty, nutty flavor that forms the backbone of the cheese blend.
Cheddar Cheese: Adds a sharp, tangy component and melts beautifully for that perfect cheese pull.
Fontina Cheese: Brings a buttery, mellow flavor and exceptional meltability for the ultimate creamy texture.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Make It Your Own

Extra Crispy: Add a panko breadcrumb topping mixed with a bit of melted butter and extra parmesan for an irresistible crunch.
Bacon Lover’s Version: Mix in some crispy bacon bits before baking for a smoky, savory element that pairs perfectly with Brussels sprouts.
Spicy Kick: Add a pinch of red pepper flakes to the cream sauce for a gentle heat that cuts through the richness.
Herb-Infused: Stir in fresh thyme leaves or chopped rosemary for an aromatic twist that complements the nutty flavors.
Lightened-Up Option: Substitute half & half for heavy cream and reduce the cheese by 1/3 (though I promise the full-fat version is worth every calorie).

How to Make Garlicky Creamy Brussels Sprouts Au Gratin

Step 1: Preheat and Prep

Position a rack in the center of your oven and preheat to 375°F. Meanwhile, clean your Brussels sprouts, trim off the woody ends, and slice them in half lengthwise. Shred all three cheeses and combine them in a bowl, setting aside for later use.

Step 2: Create the Garlic Cream Base

Heat an oven-proof pan (cast iron skillets work beautifully here) over medium heat. Add the butter and minced garlic, letting them dance together as the butter melts. This is where magic happens – the garlic infuses the butter with its flavor without browning. Once the garlic begins to softly simmer, remove from heat.

Step 3: Build the Cream Sauce

To your garlic-infused butter, add the heavy cream, kosher salt, black pepper, garlic powder, and that crucial pinch of nutmeg. Stir until everything is well combined, then mix in half of your cheese blend, allowing it to melt into the warm cream mixture.

Step 4: Add Brussels Sprouts and Bake

Add your halved Brussels sprouts to the pan, tossing them to coat in the cream sauce. Arrange them in a single layer, then sprinkle the remaining cheese evenly over the top. Pop the pan into your preheated oven and bake for 18-25 minutes, until the cheese is bubbly and golden and the Brussels sprouts are tender when pierced with a fork.

Step 5: Rest and Serve

Let the dish rest for about 5 minutes before serving – this allows the cream sauce to thicken slightly and makes serving easier. Serve warm alongside your main dish for a meal that will have everyone reaching for seconds.

Pro Tips for Making the Recipe

Uniform Sizing: Try to select Brussels sprouts of similar size and cut them consistently so they cook evenly.
Don’t Overcook: Brussels sprouts should be tender but still have a slight bite – overcooked sprouts can develop a sulfurous smell and mushy texture.
Room Temperature Cheese: Grate your cheese while it’s cold for easier handling, but let it come to room temperature before adding to the dish for smoother melting.
Cast Iron Magic: A well-seasoned cast iron skillet adds wonderful flavor and conducts heat beautifully for this dish. If you don’t have one, transfer everything to a greased baking dish before baking.
Season Thoughtfully: Taste your cream mixture before adding the Brussels sprouts and adjust seasonings – remember the cheese will add saltiness too.

How to Serve

Perfect Pairings

This rich, decadent side dish pairs beautifully with simpler mains that won’t compete with its flavor:

Serve alongside a perfectly roasted chicken or turkey for a dinner that feels special without hours of work
Pair with a simple grilled steak or pan-seared pork chops for a restaurant-quality meal at home
For a vegetarian feast, serve with a hearty mushroom risotto or alongside other roasted vegetables

Garnish Ideas

A sprinkle of fresh thyme leaves or finely chopped parsley adds color and freshness
A light dusting of extra parmesan and fresh cracked pepper just before serving elevates the presentation
For special occasions, a few toasted pine nuts scattered on top add wonderful texture contrast

Make Ahead and Storage

Make Ahead Options

Prep the Brussels sprouts and shred the cheese up to 2 days in advance, storing them separately in the refrigerator. You can even assemble the entire dish up to the point of baking, cover it tightly, and refrigerate for up to 24 hours before baking. Just add an extra 5-10 minutes to the baking time if cooking from cold.

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when cold, but will loosen when reheated.

Reheating

For best results, reheat leftovers in a 350°F oven until hot and bubbly (about 15-20 minutes). Cover with foil to prevent over-browning, removing it for the last 5 minutes to re-crisp the top. Microwave reheating works in a pinch, but the texture won’t be quite as good.

Note: This dish doesn’t freeze well as the cream sauce can separate and the Brussels sprouts can become mushy when thawed.

FAQs

Can I use frozen Brussels sprouts for this recipe?

While fresh Brussels sprouts provide the best texture and flavor, you can use frozen in a pinch. Thaw them completely and pat dry with paper towels to remove excess moisture before using. Keep in mind that frozen sprouts tend to be softer, so they’ll need less cooking time and may not maintain their shape as well in the final dish.
What can I substitute for fontina cheese if I can’t find it?

Fontina adds wonderful meltability and a mild, nutty flavor, but Gruyère, Gouda, or even mozzarella can work as substitutes. Each will bring a slightly different flavor profile, but all will melt beautifully and complement the Brussels sprouts. For the best result, avoid pre-shredded cheese as it contains anti-caking agents that prevent smooth melting.
My family doesn’t like Brussels sprouts – will this recipe change their minds?

This is absolutely the gateway Brussels sprouts recipe! The creamy, cheesy sauce mellows the sometimes-bitter notes that people object to in Brussels sprouts. The key is not overcooking them, as that’s when stronger flavors develop. Cut larger sprouts into quarters rather than halves to ensure they cook through without becoming bitter.
Can I make this dish lighter without sacrificing flavor?

Yes! While the full-fat version is undeniably delicious, you can make a lighter version by substituting half-and-half for heavy cream and reducing the cheese by about 1/3. Add a tablespoon of flour to the butter and garlic mixture to help thicken the sauce, and consider adding a bit more garlic and herbs to boost flavor while cutting fat. The result will still be delicious, just a bit less indulgent.

Final Thoughts

This Garlicky Creamy Brussels Sprouts Au Gratin transforms a humble vegetable into something truly special. I love how it bridges the gap between everyday cooking and special occasions – impressive enough for holiday tables but simple enough for Tuesday night dinner. The combination of tender Brussels sprouts with that velvety, cheese-laden sauce creates something that’s genuinely crave-worthy. Give this recipe a try, and you might just find yourself making it even when there’s no special occasion at all – just because it’s that good!