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This Brussels Sprouts Au Gratin recipe is such a fun side for Thanksgiving and the holidays that will take lovely in-season Brussels sprouts and make it an actual superstar side. Crispy Brussels sprouts in a creamy sauce that is topped with Gruyere cheese? What’s not to love?
In this recipe, 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 seriously restaurant-worthy and perfect for changing things up on the Thanksgiving table along with these other Thanksgiving Delights. Or for For another simple Brussels sprouts recipe, try my Crispy Brussels Sprouts with Lemon-Basil Aioli or my Nuoc Cham Brussels Sprouts for an exciting twist.
Ingredients:
- Brussels Sprouts
- Extra Virgin Olive Oil
- Salt and Pepper
- Salted Butter
- Gluten-Free Flour
- Dry White Wine
- Heavy Cream
- Chicken Broth
- Ground Nutmeg
- Garlic Powder
- Freshly Grated Gruyere Cheese
- Crisped Bacon
Brussels Sprouts Au Gratin: step-by-step
step one: prep the brussels sprouts
To start this recipe, cut the Brussels sprouts in half and remove any outer layers. Add to a baking dish and toss with olive oil, salt, and pepper! Next, place these in the oven to get nice and crisp while you prepare the rest of the recipe.
step two: make the cream sauce
While the Brussels sprouts crisp up in the oven, make the delicious cream sauce. The cream sauce is brightened by a little white wine and has delicious earthiness from some nutmeg!
step three: assemble and bake the Brussels Sprouts Au Gratin
Next, pour the cream sauce over the crisped Brussels sprouts then top with cheese. Transfer to the oven and bake until cheese is browned and bubbly.
step four: top with bacon and enjoy!
Remove the baking dish from the oven, top with crumbled bacon, and enjoy!
recipe faqs:
Yes! I use gluten-free flour in the sauce for this recipe but you can use regular all-purpose flour if preferred.
Of course! While the crispy bacon is a delicious addition, feel free to omit it if preferred.
Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10 to 15 minutes.
more thanksgiving recipe ideas
Roasted Garlic Whipped Potatoes
Charred Carrots with Herb Drizzle
I hope you all enjoy cooking this Brussels Sprouts Au Gratin! Comment below how the recipe works for you!
Brussels Sprouts Au Gratin
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℉ 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 9×13 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!
Nutrition information is automatically calculated, so should only be used as an approximation.
Are the Brussel sprouts still crispy after putting the sauce over them? Or do they become a little more mushy?
slightly more mushy– but crisp on the edges!
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?
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.
Best sub and amount to replace white wine? Thanks!!
I’d do an extra 1/4 cup of broth + 1 tbsp lemon juice to help with some brightness!
What is step 11?
sorry– i thought it was numbered! the part when you pour the sauce over thee brussels.
What kind of other side and protein would be best with this? Thank you!
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.
Hands down, these are the BEST brussel sprouts I’ve ever tasted!!!! Thank you DD for always making me knock dinner outta the ballpark!!!
This looks AMAZING. Can you make this ahead at all? Concerned the sauce might break if not used right away. Thank you!
It’s best made the same day
Can I substitute coconut milk for the heavy cream?
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.
Have you tried coconut cream for the heavy cream or any diary free options? Thanks!
Making this tonight can’t wait!
I’m making this! I can picture it on my taste buds!
Do you think the dry white wine can be omitted or is there a substitute? Thank you!
Can you make this the day before Thanksgiving? Trying to think of my cooking space/limited oven space the day of.
I haven’t tried it but I think it would work out just fine!!!!