11.11.19

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.

Brussels Sprouts Au Gratin

Brussels Sprouts Au Gratin
Serves: 8 people
Print
5 from 1 vote
Prep Time10 mins
Cook Time35 mins
Total Time45 mins

Ingredients

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

Instructions

  • 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!

25 Comments

  • Reply
    Lexi
    November 26, 2021 at 12:55 pm

    Made this for Thanksgiving and it was delicious! The sauce seemed a little thin to me, however. Is it supposed to be thick? Where did I go wrong?

  • Reply
    Melody
    November 25, 2021 at 3:17 am

    If I’m going to double this recipe, what size dish would you recommend?

    • Reply
      Alex
      November 25, 2021 at 12:45 pm

      I think it should still fit in a 9×13.

      • Reply
        Melody
        November 26, 2021 at 2:07 am

        Thanks for getting back so promptly. Made it for Thanksgiving today and it was a hit!

  • Reply
    Vannessa
    November 22, 2021 at 8:38 pm

    Are the Brussel sprouts still crispy after putting the sauce over them? Or do they become a little more mushy?

    • Reply
      Alex
      November 24, 2021 at 2:35 am

      slightly more mushy– but crisp on the edges!

  • Reply
    Lorin Rollins
    November 22, 2021 at 12:58 pm

    Just tested it and it’s delicious! If I make it Thanksgiving morning, what’s the best way to transport/finish the dish so that it’s not over cooked by the time we eat at someone else’s house?

    • Reply
      Alex
      November 22, 2021 at 5:47 pm

      I would do up to step 11 but don’t do that last part where you bake it. Cover it, take it to someones house, and finish it in the oven there! I think that would be best.

      • Reply
        Virginia
        November 23, 2021 at 7:51 pm

        Best sub and amount to replace white wine? Thanks!!

        • Reply
          Alex
          November 24, 2021 at 2:34 am

          I’d do an extra 1/4 cup of broth + 1 tbsp lemon juice to help with some brightness!

      • Reply
        Kerrie
        November 24, 2021 at 1:27 am

        What is step 11?

        • Reply
          Alex
          November 24, 2021 at 2:27 am

          sorry– i thought it was numbered! the part when you pour the sauce over thee brussels.

  • Reply
    Amanda
    November 21, 2021 at 9:33 pm

    What kind of other side and protein would be best with this? Thank you!

    • Reply
      Alex
      November 22, 2021 at 5:41 pm

      It would be great with Salmon, chicken, or steak! A good starchy side, like mashed potatoes or rice, would be good! Or Roasted squash/sweet potatoes would be good.

  • Reply
    Leslie McClung
    November 20, 2021 at 2:53 am

    5 stars
    Hands down, these are the BEST brussel sprouts I’ve ever tasted!!!! Thank you DD for always making me knock dinner outta the ballpark!!!

  • Reply
    Jessy Marin
    November 22, 2020 at 2:45 pm

    This looks AMAZING. Can you make this ahead at all? Concerned the sauce might break if not used right away. Thank you!

    • Reply
      Alex
      November 28, 2020 at 2:16 pm

      It’s best made the same day

  • Reply
    Rachael
    November 22, 2020 at 1:30 am

    Can I substitute coconut milk for the heavy cream?

    • Reply
      Alex
      November 22, 2020 at 2:52 pm

      I haven’t yet tried this– but I think it should be fine to do. It’ll obviously change the flavor a tad, but should work.

  • Reply
    Suzanna
    November 21, 2020 at 4:35 pm

    Have you tried coconut cream for the heavy cream or any diary free options? Thanks!

  • Reply
    Francis
    November 9, 2020 at 11:37 pm

    Making this tonight can’t wait!

  • Reply
    Pam Block
    November 9, 2020 at 9:57 pm

    I’m making this! I can picture it on my taste buds!

    • Reply
      Savannah
      December 24, 2020 at 2:23 pm

      Do you think the dry white wine can be omitted or is there a substitute? Thank you!

  • Reply
    Kelly
    November 9, 2020 at 9:06 pm

    Can you make this the day before Thanksgiving? Trying to think of my cooking space/limited oven space the day of.

    • Reply
      Alex
      November 9, 2020 at 10:08 pm

      I haven’t tried it but I think it would work out just fine!!!!

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