Brussel Sprouts Au Gratin

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Brussel Sprouts Au Gratin dips the most disgusting classic vegetable ever in a delicious cheese sauce, making it an irresistibly delicious side dish!

Brussels sprouts are a classic vegetable that you either love or hate, but we think there must be too much hate on Brussels sprouts in the world. We understand though, because we just learned to love them like adults through this recipe. Still, if you’re trying any vegetable for the first time (or as an adult), what better way to try it than to smother it in a cheese sauce? ! Toast is the way to go. Go ahead and try Brussels sprouts.

Cream Cheese Substitute for Brussels Sprouts Gratin:

We substituted cream cheese for the traditional mayonnaise. Of course, you can substitute mayonnaise for cream cheese, but we prefer cream cheese. It adds a thicker, creamier element that is delicious.

What is gratin sauce?

Au Gratin refers to a popular cooking method in which it is topped with seasoned breadcrumbs and a cheese sauce and then browned.

Is it Brussels sprouts or Brussels sprouts?

They’re named after cities in Belgium, so they’re actually Brussels sprouts, with a capital B and an s at the end of each word. Sprouts is also correct because it is plural, meaning more than one. You most often see it as Brussels sprouts, which is just a very common misspelling. It’s spelled “brussel” in Flemish, so it’s correct somewhere, but it’s just become such a common misspelling that it’s widely accepted and searched for more often than Brussels sprouts.

Pro tip:

If you want the Brussels sprouts to stay bright green, shock them by cooking them in boiling water for 1 to 2 minutes, then drain. Then use in recipes as directed.

Roasted Brussels Sprouts Casserole

Storage and Reheating Instructions:

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat single servings in the microwave in 30-second increments until heated through.

If you liked this recipe, you might be interested in these other delicious vegetable side dish recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

A bite of roasted Brussels sprouts lifted from a bowl with a fork

Brussel Sprouts Au Gratin dips the most disgusting classic vegetable ever in a delicious cheese sauce, making it an irresistibly delicious side dish!

Preparation time 10 minute

cooking time 1 Hour

total time 1 Hour 10 minute

raw material

  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon Salt
  • 1 1/2 cup milk
  • 3 tablespoon cream cheese
  • 1/2 cup Shredded Parmesan Cheese
  • 1 to 1 1/2 pound Fresh Brussels Sprouts Trimmed


  • Preheat oven to 350 degrees. Lightly coat a 2-quart (8×8) casserole dish with nonstick cooking spray.

  • In a medium saucepan, melt butter over medium heat. Add flour and stir to form a paste. Stir in mustard, onion powder, and salt.

  • When the paste is hot and frothy, pour in the milk. Heat until the mixture thickens.

  • Remove from heat, add cream cheese and Parmesan cheese, and stir until melted and smooth.

  • Add the chopped brussels sprouts to the prepared pan (note: if your brussels sprouts are large, you may need to cut them in half to make them bite-sized). Pour cheese mixture over Brussels sprouts.

  • Bake in the preheated oven for 45 minutes to 1 hour, until the Brussels sprouts are tender.

Calories: 210kcal | carbohydrate: 19G | protein: 13G | fat: 9G | Saturated fat: 5G | cholesterol: 28mg | sodium: 522mg | Potassium: 502mg | fiber: 2G | sugar: 5G | Vitamin A: 915unit | Vitamin C: 64.3mg | calcium: 266mg | iron: 2.2mg