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 spent a long time not liking Brussels sprouts. In fact, he would get—I’m saying it—babyish when I made them. He said 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, 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. But then it turned out that he didn’t really hate them, he hated the idea of them (so silly, and so common). And then we moved on. And then I made these cheesy brussels sprouts, and unless he was pretending to have a third serving, I would say the conversation was over for good.
See how this all works? My goodness, I’m exhausted. I love you, honey, but this brussels sprouts debate was 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. And they finish by baking in the oven, the last bit is hands off and you can go about finishing the rest of the meal of the holiday feast. Oh, Thanksgiving, here we come! You can even make them ahead up til that time, set them aside for a couple of hours, then sprinkle on the cheese and bake them right before serving. No last minute fiddling on the stovetop!
How to Make Cheesy 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.
Transfer the pan to a preheated 375 degree 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). Paired with Killer Marinated Chicken and Potatoes, this is a simple feast.
What Goes with Cheesy Baked Brussels Sprouts:
- Dijon and Honey Crusted Pork Tenderloins
- Instant Pot Turkey Breast
- Easy Roasted Thanksgiving Turkey
- Simple Lemon-Garlic Turkey Breast
- Simple Slow Cooker Turkey Breast
- Roast Beef with Mustard Garlic Crust and Horseradish Sauce
Other Warm Brussels Sprouts Recipes
- Warm Brussels Sprouts Salad with Anchovy Vinaigrette
- Bacon Wrapped Brussels Sprouts
- Shredded Sauteed Brussels Sprouts
- Pan Roasted Brussels Sprouts with Chorizo and Toasted Bread Crumbs
- Warm Brussels Sprouts with Bacon and Mustard Vinaigrette
Also see How to Cook Brussels Sprouts!
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Cheesy Baked Brussels Sprouts
- 2 pounds Brussels sprouts trimmed and halved
- 3 tablespoons unsalted butter
- 3 tablespoons minced shallots
- ½ cup half and half or heavy cream
- ¼ cup grated or shaved Parmesan
- ½ cup shredded sharp cheese
- 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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If I want to make this for a potluck but don’t want to take it in a cast iron pan, after cooking on stove can I transfer to a casserole dish to oven?
I will have to try this. I love Brussels Sprouts, My husband did not want to try, but finally he did, he is alright with eating when in season. I also use them as a slaw which is real good. Will you know when I do. Thanks for the recipe
This is so yummy! I could have eaten the whole pan, but I shared with the family. Everyone but my one picky eater gobbled it up!
These were the most delicious brussels sprouts I’ve ever had. And so easy and quick to make! This recipe is a keeper for sure. Thanks!
Made this tonight – delicious – and your hilarious description made the process great fun!!
Katie, I cannot wait to make these! Also, I love both your cookbooks and therecipes I have made from your website…any plans to write another cookbook? I would love it if you did!
I’m thinking about it! So much to do – but would love to tackle another book in the next year or so.
I can imagine it is a lot of work! But I look forward to the next one…and so does my family. We are not vegetarians but my daughters and I (sometimes my husband) eat a lot of vegetarian meals. I love that you include so many vegetarian options in your cookbooks. And on your website too! Love the new design btw.
thank you so so much!