Fresh Brussels sprouts are pan fried and baked in a quick and creamy cheese sauce. This dish is ready to serve in no time!
Easy Cheesy Brussels Sprouts
Cheesy Brussels sprouts are baked in a lightly seasoned cream sauce until they are tender. It’s elegant enough for a holiday but easy enough to make any day of the week. This side can be made ahead of time and baked before serving. This easy recipe takes only 15 minutes of prep and can be cooked alongside the main dish like baked chicken, turkey dinner, or meatloaf.
Ingredients for Brussels Sprouts au Gratin
Brussels Sprouts: Choose firm, green sprouts. Halve or quarter them for consistent cooking. They bring a nutty flavor and pleasant texture. Heavy Cream: This cheese sauce uses heavy cream (or whipping cream), no roux required. Lighter options like half-and-half are suitable alternatives. Onion Powder: Adds flavor and makes the prep fast! If you’d prefer, 1 tablespoon of fresh finely diced onion or shallots can be cooked until tender and used in place. Cheese: Sharp cheddar brings a strong, tangy flavor, while Parmesan adds a salty, nutty taste. Alternatives like mild cheddar, Gouda, or gruyère cheese, and other hard cheeses like Grana Padano can be used for different flavor profiles.
Variations
I prefer to keep the sauce simple, but you can add a couple of cloves of garlic (cook the garlic in butter first), a pinch of fresh thyme, or dry mustard if you’d like. Most pre-shredded cheeses are processed with anti-caking additives, and don’t melt as smoothly. Fried sliced mushrooms, bacon bits, and sliced water chestnuts this these cheesy Brussels sprouts.
How to Make Brussels Sprouts Au Gratin
This brussels sprouts gratin recipe is quick and easy to prepare: Option: Add mix 1 tablespoon of panko breadcrumbs with ½ teaspoon olive oil and add to the cheese on top for a crisp topping.
Storing Brussels Sprouts
Make Ahead and store in the fridge for up to 2 days before baking (perfect for prepping ahead for holidays or Christmas dinner). If prepared ahead of time, remove it from the fridge and let it sit on the counter for 30 minutes while the oven preheats. Let leftover brussels sprouts cool to room temperature before storing them in an airtight container for up to five days in the refrigerator. Freeze leftovers in zippered bags for up to 6 weeks, and since this dish contains a dairy sauce, it might separate a bit once it’s reheated.
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