Brussels Sprouts Au Gratin With Gruyère
Halved Brussels sprouts bake in a creamy Gruyère and cream cheese sauce with a golden Parmesan-panko topping. A cheesy skillet side for Thanksgiving and holiday dinners.
Servings: 6 servings
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.
Video
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.
Nutrition
Calories: 315kcal | Carbohydrates: 22g | Protein: 13g | Fat: 21g | Fiber: 6g | Sugar: 6g