Brussels Sprouts Au Gratin
These cheesy brussels sprouts will make any Brussels sprout lover in your world stupidly happy. And this is also the part where I (with apologies for being a bit cliché) will also point out that it might flip any Brussels sprouts skeptics over to the light.
These Cheesy Baked Brussels Sprouts are absolutely delicious, kind of like a Brussels sprouts au gratin.Tweet This
My husband doesn’t like Brussels sprouts. In fact, he gets—I’m saying it—babyish when I make them. He says things like, “It’s the only vegetable I don’t like, and you know I don’t like them, so why would you make them? Why would you go out of your way to make a vegetable that you know I hate? It’s just so aggressive.”
Well, here’s the thing bub. I LOVE Brussels sprouts. I think they are if not my very favorite vegetable at least in the top three. And your kids like them (sometimes), and many of our friends like or LOVE them, and so tough patooties if every once in a while you have to slide along a plate of Brussels sprouts. First of all, I don’t even think you really hate them, I think you’re just one of those big people who remembers hating them as a little person, and never gave them a real fair shot. And I see you eating them.
Second of all, I usually make another vegetable when I’m making Brussels sprouts, so no one said you have to love everything on the table every night. Third, there is always a salad. Lastly, and for crying out loud, it’s not an act of aggression—when I cook steak for you, but don’t eat that, I’m not being a masochist, I’m just making something I know most people are excited about (you and the boys) but not everyone is excited about (me).
See how this all works? My goodness, I’m exhausted. I love you, honey, but this brussels sprouts debate is just not worth all the agitas.
Oh, and by the way, these Cheesy Baked Brussels Sprouts are absolutely delicious, kind of like a Brussels sprouts au gratin.
How to Make Cheesy Baked Brussels Sprouts
Just saute up some shallots in a bit of butter.
Get the Brussels sprouts going on the stovetop, just until they turn a bit brown in spots.
Add some cream or half and half, just a bit.
And add an unstinting amount of cheese, Parmesan and cheddar (or whatever you like).
Let it start to get melty and pop it into the oven.
Bake, and — unless you are Gary—dig in. Paired with Killer Marinated Chicken and Potatoes, this is a simple feast.
Other Brussels Sprout Recipes:
(I am clearly a little obsessed.)
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Creamy Brussels Sprouts Slaw
- Bacon Wrapped Brussels Sprouts
- Sauteed Kale and Brussels Sprouts with Bacon
- Brussels Sprouts, Apple, and Pomegranate Slaw Salad
- Shredded Sauteed Brussels Sprouts
- Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
- Pickled Brussels Sprouts
- Brussels Sprouts Three Ways
- Roasted Cauliflower, Brussels Sprouts and Leeks with Spicy Drizzle
- Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
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Cheesy Baked Brussels Sprouts
- Preheat the oven to 375°F. If the brussels sprouts are large, you may want to cut the halves into quarters.
- Heat the butter in a large ovenproof skillet over medium heat, then sauté the shallots for 1 minute until they begin to soften. Add the Brussels sprouts and sauté for 5 minutes until the outsides start to soften and brown just a bit. Pour over the half and half or cream which will quickly start to simmer. Add the cheddar and the Parmesan and stir until the cheeses have started to melt.
- Transfer the pan to the oven and bake for 15 minutes until the whole thing is bubbly and the top is browned (a last minute under the broiler is a-ok for a little extra browning – just watch it carefully).
The nutrition values are provided as an estimate. It is not intended as a substitute for the advice of a qualified healthcare professional.
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