For me, it’s the creamy, cheesy sauce bubbling up around the edges of the pan smothered over each tender but crisp Brussels sprout. They are topped with Gruyere-Parmesan cheese Panko breadcrumbs and get broiled at the end until golden brown. MMMM! Brussel Sprouts au Gratin are a fun way to change up the holiday side dish spread, but if you’re still craving potatoes you’ll have to try these Cheesy Scalloped Potatoes or Parmesan Mashed Potatoes. This recipe is the perfect dish to make for Thanksgiving, Christmas or just a weeknight dinner. It’s a crowd pleaser and even the pickiest of eaters will love them!
Brussels sprouts: Be sure to use fresh Brussels sprouts, and cut in half. Large Brussels can be quartered. Gruyere and Parmesan cheese: I love using the combination of these 2 cheeses. Be sure to buy blocks and shred yourself for the best, creamiest results. Butter: adds creaminess and richness. Use unsalted butter. Heavy cream: you can also use half and half or even whole milk. Heavy cream will make a rich gratin. Whichever you choose, bring it to room temperature. Adding cold cream or milk to a roux will take longer to cook. Panko breadcrumbs: I like to use Panko breadcrumbs, but if you have any leftover sourdough or French bread, you can pulse it in a food processor and use that as the breadcrumbs, too. Thyme: Fresh thyme adds earthy flavors. You can also use sage, parsley, or rosemary.
