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

Description

This Garlicky Creamy Brussels Sprouts Au Gratin is a delectable side dish that elevates the humble Brussels sprouts into a decadent, cheesy masterpiece. With tender Brussels sprouts bathed in a garlicky, creamy sauce and topped with a melty trio of cheeses, this dish is perfect for any dinner table. Infused with notes of nutmeg and garlic, it’s sure to leave your taste buds craving more. Whether served as a stand-alone delight or paired with your favorite protein, this au gratin is a winning choice for any occasion.

Ingredients

Units Scale

Brussels Sprouts and Cheese Base

16 ounces Brussels sprouts, cleaned, trimmed, and halved
1/2 cup shredded parmesan cheese
1 cup shredded cheddar cheese
1 cup shredded fontina cheese

Sauce

2 tablespoons butter
3 cloves garlic, minced
1/2 cup heavy cream
1/2 teaspoon Kosher salt
1/4 teaspoon Black pepper
1/4 teaspoon Garlic powder
1/8 teaspoon Nutmeg

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Instructions

Preheat the Oven
Position a rack in the center of the oven and preheat it to 375ºF. This ensures even cooking and the ideal environment for creating a bubbly, cheesy crust.
Prepare Ingredients
As the oven preheats, clean and trim the Brussels sprouts, cutting them into halves. Shred the fontina, cheddar, and parmesan cheese. Combine the cheeses in one bowl and set it aside for later use.
Infuse Garlic Butter
Heat an oven-proof pan, such as a cast iron skillet, over medium heat. Add the butter and minced garlic, allowing the garlic to infuse its flavor as the butter melts. Be cautious not to let the garlic brown—just soften and simmer gently. Once it begins to simmer, turn off the stove, remove it from heat, and stir in the heavy cream, kosher salt, black pepper, garlic powder, and nutmeg. Finish by mixing in half of the shredded cheese blend.
Assemble
Add the prepared Brussels sprouts to the pan and stir them into the cream sauce, ensuring they are evenly coated. Spread them out in a single layer, then sprinkle the remaining cheese on top for a rich, golden crust.
Bake
Place the pan in the preheated oven and bake for 18–25 minutes, or until the cheese is melted and bubbling, and the Brussels sprouts are tender. Serve the dish warm alongside your favorite protein or complementary sides.

Notes

Alternative Pan Options: If you don’t have a stove-to-oven safe pan, you can prepare the sauce in a regular skillet and transfer everything to a baking dish before baking. Just be sure the dish is oven-safe.
Cheese Variations: Swap out fontina, cheddar, or parmesan with other cheeses you love, such as Gruyere or mozzarella, for a unique flavor twist.
Make it Ahead: You can assemble the dish a few hours ahead of time, leaving the baking step for just before serving. Cover and refrigerate until ready to bake.
Add Texture: Sprinkle some breadcrumbs mixed with melted butter on top of the cheese layer for a crispy crust.

Nutrition

Serving Size: 1 Serving
Calories: 320kcal
Sugar: 3g
Sodium: 520mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 4g
Protein: 15g
Cholesterol: 70mg