These Brussels sprouts au gratin bake in a creamy Gruyère and cream cheese sauce with a golden Parmesan-panko topping. Made in a stovetop-to-oven skillet, they’re a cheesy side for Thanksgiving or any holiday dinner.
There’s plenty of cheese to go around here. Gruyère and cream cheese melt into the sauce, while Parmesan joins the panko for that browned, crunchy top. Underneath, the halved sprouts bake until fork-tender. Scoop up a little of everything in each serving!
Featured Ingredients
- Brussels sprouts: You’ll need 2 pounds, halved. They go straight into the cheese sauce before baking; there’s no separate roasting or blanching step.
- Gruyère and cream cheese: The two cheeses make the creamy sauce. Sharp white cheddar also works in place of the Gruyère.
- Butter, flour, and vegetable broth: A butter-flour roux and vegetable broth form the sauce base. You won’t need heavy cream.
- Red or white onion: Choose based on your onion flavor preference. Red onion is pictured. Garlic and dried rosemary round out the seasoning.
- Panko and Parmesan: Mix these with the remaining tablespoon of avocado oil for the topping. The Parmesan goes on top, not into the Gruyère sauce.
A Golden Top And Tender Brussels Sprouts
Use a 10-inch oven-safe skillet that can move from the stovetop to the oven. A cast iron skillet works well for making the sauce and baking the gratin in the same pan.
Once the cream cheese and Gruyère have melted into the sauce, stir in the raw, halved sprouts. Spread the panko mixture over the top and bake uncovered at 400°F for 25 minutes. Check both parts before taking the skillet out: the topping should be golden brown, and the sprouts should be fork-tender.
Give the gratin its full 10-minute rest before serving. That’s time to get the rest of your holiday sides onto the table.
Make It A Holiday Meal
Serve this skillet of cheesy sprouts alongside Parmesan herb stuffing and garlic chive cream cheese rolls. Still building your menu? Browse the Thanksgiving recipe collection for more ideas.
Brussels Sprouts Au Gratin With Gruyère
Equipment
- 1 10-inch oven-safe skillet Cast iron or another skillet that can go from stovetop to oven.
Ingredients
- 2 tablespoons avocado oil, divided
- 0.5 large red or white onion, diced
- 3 cloves garlic, minced
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried rosemary
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 4 oz. cream cheese
- 3 oz. Gruyère cheese, shredded
- 2 lbs. Brussels sprouts, halved
- ⅓ cup panko breadcrumbs
- ¼ cup Parmesan cheese, grated
Instructions
- Preheat the oven to 400°F.
- Heat 1 tablespoon of avocado oil in a 10-inch oven-safe skillet over medium heat. Add the onion and garlic and cook until soft, about 3 minutes.
- Stir in the salt, pepper, and rosemary.
- Add the butter and stir until melted. Add the flour and whisk until a roux forms. Cook for 1 minute.
- Whisk in the vegetable broth, scraping the bottom and sides of the skillet to fully incorporate the roux.
- Stir in the cream cheese and Gruyère. Once the cheese has melted, stir in the halved Brussels sprouts. Remove from the heat.
- In a small bowl, mix the remaining 1 tablespoon of avocado oil with the panko breadcrumbs and Parmesan. Spread the breadcrumb mixture evenly over the sprouts.
- Bake uncovered for 25 minutes, until the top is golden brown and the Brussels sprouts are fork-tender.
- Rest for 10 minutes before serving.
Tips & Notes
- Use red or white onion, depending on your onion flavor preference. Red onion is pictured.
- Use a 10-inch cast iron skillet or another 10-inch skillet that can go from the stovetop to the oven.
- You can substitute sharp white cheddar cheese for the Gruyère.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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