This Brussels Sprouts Au Gratin is creamy with melty cheese and an excellent side dish recipe.
I am so looking forward to the holidays this year.
As much as I love Summer, I really love this time of year too. It’s starting to get colder (well hopefully, unless you live in California where it seems it is now a perpetual 80-90 degrees every day) and the holidays start to come upon us.
From the beginning of October, I’m in the spirit. First with Halloween we’ve got Pumpkin everything, the annual Harry Potter Halloween party and hopefully at least 10 viewings of Halloweentown.
And now Thanksgiving is almost here and I’m getting ready by trying all kinds of new and fun recipes that would be a great addition to your Thanksgiving meal (and also any other time of year because this dish is easy to make!).
This is similar to poato au gratin but because we typically have mashed potatoes or Cauliflower Mashed Potatoes, I’m replacing the potatoes with brussels sprouts!
Hope you’re all having a great holiday season and gearing up for a great Thanksgiving!
- 3 cups brussels sprouts, shaved
- 1 tbsp minced garlic
- 1/2 cup white onion
- 1 1/2 cups gruyere cheese
- 1 tbsp butter
- 1/2 cup heavy cream
- salt and pepper to taste
- Smear butter on the bottom and sides of a casserole dish.
- Layer thinly sliced brussels sprouts on the bottom of the dish. Sprinkle some of the minced garlic, white onion and gruyere cheese on top. Add salt and pepper.
- Do this for a couple layers until you’ve used up all of the brussels sprouts, saving at least a 1/2 cup of gruyere for the top.
- Pour 1/2 cup of heavy cream over the top of the whole thing then top with remaining gruyere cheese.
- Bake at 425 degrees for 20-25 minutes until starting to brown.