Brussels Sprouts Au Gratin

Brussels Sprouts Au GratinThis Brussels Sprouts Au Gratin recipe is a fun side for Thanksgiving and the Holidays that will take the lovely in-season Brussels sprout and make it an actual superstar side. 

The Brussels sprouts are simply roasted until golden-brown, then topped in a delicious creamy sauce that I quickly made on the stovetop and sprinkled with some Gruyere cheese. The end result is restaurant worthy and perfect for changing things up for Thanksgiving this year! 

Brussels Sprouts Au Gratin

For another simple Brussels sprouts recipe, try my Crispy Brussels Sprouts with Lemon-Basil Aioli.

Brussel Sprout Au Gratin

Brussels Sprouts Au Gratin
Serves: 8 people
Prep Time10 mins
Cook Time35 mins
Total Time45 mins


For the Brussels Sprouts:

  • 1.5 lbs brussel sprouts
  • 2 tbsp extra virgin olive oil
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp kosher salt

For the Sauce:

  • 2 tbsp salted butter
  • 1.5 tbsp gluten-free flour I use Bob's Red Mill 1 to 1 baking flour. You can sub regular, all-purpose flour here.
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream
  • 3/4 cup chicken broth
  • 1/4 tsp kosher salt
  • 1/8 tsp ground nutmeg
  • black pepper (a couple of cracks)
  • 1/2 tsp garlic powder
  • 1/2 cup freshly grated gruyere cheese
  • 3 strips bacon, cooked until crisp for topping


  • Preheat oven to 400 degrees F and center rack in the center of the oven.
  • Peel the outer layers of the brussels sprouts and cut in half. (If really large, cut into quarters.)
  • Add the brussels sprouts to a 9x13 baking dish and drizzle with olive oil, salt and pepper. Toss until evenly coated and spread into an even layer.
  • Place into the oven and bake, without tossing and uncovered, until brussel sprouts are tender with golden brown edges, about 20 minutes.
  • Meanwhile, heat a medium-sized skillet over low heat with salted butter.
  • Once butter is melted, add the gluten-free flour and whisk until flour is well-combined with butter and starts to thicken. Cook, stirring and lightly toasting the flour, for 2 minutes but being careful not to burn.
  • While whisking, pour in white wine and whisk until well-combined.
  • Continue to whisk and slowly add the heavy cream then chicken broth until all is well incorporated into the mixture.
  • Continue to stir until thickened then turn off the heat.
  • Stir in kosher salt, ground nutmeg, black pepper and garlic powder into your sauce and whisk to combine. Set aside until the brussels sprouts are ready.
  • Once golden, remove brussel sprout from oven and pour your sauce evenly over the top. Top with shredded cheese and transfer back to oven. Cook until hot, bubbly and cheese is lightly browned. About 12-15 minutes.
  • Remove from oven and top with crumbled bacon. Serve and enjoy!

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