Creamy Brussels Sprouts Gratin
This creamy Brussels sprouts gratin features halved sprouts tossed in a rich garlic cream sauce, then layered with melty Parmesan, cheddar, and Fontina cheese. It’s baked until golden and bubbly—perfect for holiday tables or an elevated weeknight dinner.
Ingredients
- 16 oz Brussels sprouts cleaned, trimmed, and halved
- 2 tablespoons butter
- 3 cloves garlic minced
- ½ cup heavy cream
- ½ teaspoon Kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- ⅛ teaspoon nutmeg
- ½ cup shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup shredded Fontina cheese
Instructions
- Preheat the oven to 375ºF and position the rack in the center.
- Trim and halve the Brussels sprouts.
- Shred all cheeses and mix together in a bowl. Set aside half for the topping.
- In a cast iron skillet, melt butter over medium heat.
- Add garlic and gently simmer for 1–2 minutes. Turn off heat.
- Stir in cream, salt, pepper, garlic powder, and nutmeg.
- Mix in half of the cheese blend until melted.
- See full steps with tips & photos → https://mischacrossing.com/creamy-brussels-sprouts-gratin/
Notes
- Swap Fontina with Gruyère or mozzarella if needed.
- Add a pinch of red pepper flakes for heat.
- Works beautifully in a baking dish if you don’t have a cast iron skillet.