Description
Transform bitter Brussels sprouts into a comforting, crowd-pleasing side dish with a rich, creamy cheese sauce and a crunchy breadcrumb topping. This au gratin method ensures tender sprouts with a golden, bubbly crust.
Ingredients
Scale
- 2 pounds fresh Brussels sprouts
- Salt and pepper for boiling water and seasoning
- 4 tablespoons unsalted butter, cubed (divided)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 1/2 cups sharp cheddar cheese, freshly grated
- 1/2 cup Gruyère cheese, freshly grated
- 1/2 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1 cup panko breadcrumbs
- 2 tablespoons melted butter (for topping)
- 1/4 cup extra shredded cheese (cheddar/Parmesan mix for topping)
Instructions
- Preheat oven to 375°F (190°C).
- Trim ends of Brussels sprouts and remove loose leaves. Bring a large pot of salted water to a boil.
- Par-boil sprouts for 3-4 minutes until tender but crisp. Drain immediately and rinse with cold water to stop cooking. Pat dry thoroughly to remove excess moisture.
- In a medium saucepan, melt 4 tablespoons butter over medium heat. Whisk in flour and cook for 1-2 minutes until light blonde and nutty.
- Slowly whisk in milk, a little at a time, until smooth. Cook for 3-5 minutes until sauce thickens and coats the back of a spoon.
- Remove from heat. Stir in cheddar, Gruyère, garlic powder, and nutmeg until melted and smooth. Season with salt and pepper.
- Toss drained sprouts with the cheese sauce in a large bowl until evenly coated.
- Pour mixture into a 9×13 inch baking dish.
- Mix panko breadcrumbs with 2 tablespoons melted butter and extra shredded cheese. Sprinkle evenly over the top.
- Bake for 20-25 minutes until golden brown and bubbly. Optional: Broil for 2 minutes for a darker crust.
- Let rest for 5 minutes before serving.
Notes
Do not skip par-boiling to reduce bitterness and ensure even cooking. Always grate your own cheese to avoid anti-caking agents that cause grainy sauces. Ensure sprouts are thoroughly dried after boiling to prevent a watery sauce. Let the dish rest for 5 minutes before serving to allow the sauce to set.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 10
- Carbohydrates: 24
- Fiber: 5
- Protein: 14
Keywords: Brussels sprouts, au gratin, cheesy vegetables, holiday side dish, Thanksgiving sides, comfort food, baked vegetables, cheese sauce