Know someone who claims to not like Brussels sprouts? Serve them Brussels sprouts au gratin. This highly indulgent (and highly delicious) casserole will undoubtedly win over even the biggest veggie skeptics in your life. After all, it’s hard not to love a dish that’s slathered in cream, covered in cheese and topped with a layer of savory, crispy bread crumbs. Here’s how to make a killer au gratin Brussels sprouts dish that’ll have everyone salivating for more.
Ingredients for Brussels Sprouts Au Gratin
- Brussels sprouts: It’s important to quarter your sprouts to ensure they cook as fast as possible (this dish only bakes for 15 minutes or so).
- Sourdough or French bread: Technically, you can use any bread for the bread crumbs—if you have some bread that’s about to go stale, now’s the time to use it up.
- Butter: Be sure to use unsalted butter so you can control the salt content.
- Fresh parsley: If you’d rather use rosemary, thyme, oregano or dill, go ahead. All that matters is that it’s fresh (ideally).
- Garlic: While it may be tempting to add more garlic, try to resist the urge. Too much garlic can really overpower this dish.
- Heavy whipping cream: Heavy whipping cream is what gives this dish its richness and creaminess.
- Crushed red pepper flakes: Feel free to omit the red pepper flakes if you’re extra sensitive to spice. If you are using them, don’t go overboard; you want the pepper flakes to add just a hint of extra spice and heat, not too much.
- Ground nutmeg: Nutmeg is a spice that pairs really well with cream sauces.
- White cheddar or Swiss cheese: Shredded Gruyere or Parmesan would also be tasty here (if you do use Parmesan, reduce the salt a bit).
Directions
Step 1: Roast the Brussels sprouts
Preheat the oven to 450°F. Place the Brussels sprouts in a large bowl. Add the oil, 1/4 teaspoon salt and 1/8 teaspoon pepper, and toss to coat. Transfer to two ungreased 15x10x1-inch baking pans. Roast for 8 to 10 minutes or until lightly browned and crisp-tender. Reduce the oven setting to 400°.
Step 2: Make the bread crumbs
Place the bread, butter, parsley and garlic in a food processor, and pulse until fine crumbs form.
Step 3: Mix the remaining ingredients
In a small bowl, mix the cream, pepper flakes, nutmeg and remaining salt and pepper.
Step 4: Bake
Place the roasted sprouts in a greased 8-inch square baking dish. Pour the cream mixture over the Brussels sprouts, sprinkle with cheese and top with bread crumbs. Bake, uncovered, for 15 to 20 minutes or until the topping is lightly browned and bubbly.
Brussels Sprouts Au Gratin Variations
- Sub in other vegetables: You could easily use broccoli, cauliflower or squash here in place of the Brussels sprouts (or a combination of different veggies).
- Add lemon zest: Consider adding lemon zest to the cream mixture for a welcome tangy flavor.
How to Store Brussels Sprouts Au Gratin
After cooking, let this dish cool completely, then store it in airtight containers in the fridge. It will last for three or four days.
Can you freeze Brussels sprouts au gratin?
You can, but it’s recommended that you freeze this casserole before cooking it. So assemble the dish up until the part where you’d stick it in the oven; but instead, prepare to put it in the freezer by covering it with a layer of plastic wrap, followed by a layer of foil. When sealed properly, Brussels sprouts au gratin will last for at least a month in the freezer.
Brussels Sprouts Au Gratin Tips
Can I double this recipe?
You certainly can, but just be aware that you’ll use double the pans.
How do I make sure my Brussels sprouts crisp up rather than steam when I’m roasting them?
The key here is to give the sprouts plenty of space on the pans. As with any roasted veggies, if you crowd them, they’ll steam instead of roast.
What should I serve with Brussels sprouts au gratin?
This dish is definitely rich, so it goes great with a leafy green salad or another light side.
