Garlicky Creamy Brussels Sprouts Au Gratin
Garlicky Creamy Brussels Sprouts Au Gratin has tender Brussels sprouts swimming in a garlicky, three-cheese cream sauce, and suddenly this is the side dish everyone fights over.
Everything happens in one cast iron skillet, from the stovetop sauce to the oven, so you have fewer dishes and a gorgeous dish you can carry straight to the table. With under 30 minutes of total cook time, it works just as well on a busy weeknight as it does alongside the turkey at Thanksgiving.
Helpful Tips
- Go low and slow with the garlic: Melting the butter gently over medium-low heat and turning off the burner as soon as it sizzles infuses the butter with mellow garlic flavor without any bitter, burnt bits.
- Lay them cut side down: When you spread the sprouts out in a single layer, turn as many as you can cut side down so they soak up the cream and pick up lovely caramelized edges against the hot skillet.
- Test for tenderness: Sprout size varies quite a bit, so start checking at 18 minutes by poking one with a paring knife, and keep baking until it slides in easily and the Parmesan is deep golden.
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Garlicky Creamy Brussels Sprouts Au Gratin
Garlicky Creamy Brussels Sprouts Au Gratin has tender Brussels sprouts swimming in a garlicky, three-cheese cream sauce, and suddenly this is the side dish everyone fights over.
Ingredients
- 16 ounce brussels sprouts cleaned, trimmed and halved
- 2 tablespoons butter
- 3 cloves garlic minced
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/8 teaspoon nutmeg
- 1/2 cup cheddar cheese shredded
- 1/2 cup Gruyère cheese shredded
- 1/4 cup Parmesan cheese shredded
Instructions
- Preheat the oven to 375°F (190°C).
- Heat a cast iron skillet or other oven-proof dish over medium-low heat. Add the butter and garlic. Allow the butter to melt slowly. As it starts to sizzle, turn off the heat. Add the heavy cream, salt, black pepper, onion powder, and nutmeg. Stir in the shredded cheddar and Gruyere until melted.
- Add the brussels sprouts to the pan, stir them in and spread them out in a single layer. Sprinkle the Parmesan cheese over the top.
- Bake for 18-25 minutes, until the cheese is golden and the sprouts are tender.
Nutrition
Calories: 355kcalCarbohydrates: 13gProtein: 15gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 85mgSodium: 683mgPotassium: 513mgFiber: 4gSugar: 4gVitamin A: 1815IUVitamin C: 97mgCalcium: 415mgIron: 2mg
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