If you love comforting, cheesy vegetable dishes, this Garlicky Creamy Brussels Sprouts Au Gratin will quickly become one of your favorite side dishes. It’s warm, rich, and full of deep garlic flavor that pairs perfectly with tender roasted Brussels sprouts. This recipe is simple enough for weeknights but still special enough for holidays or big family dinners. And because the main ingredients are easy to find, it makes a great last-minute option when you want something homemade and delicious without spending hours in the kitchen.

Using the focus keyphrase early is important for SEO, so here it is: Garlicky Creamy Brussels Sprouts Au Gratin is everything you want in a cozy, cheesy bake. It’s creamy, savory, and has just the right amount of golden, bubbly cheese on top. The combination of garlic, heavy cream, Parmesan, and freshly shredded Gruyère turns humble sprouts into something that tastes restaurant-worthy. Even people who normally skip Brussels sprouts end up going back for seconds.

I love recipes that bring warmth to the table without making me hover over the stove all night. This dish does exactly that. It requires simple prep, and once it goes into the oven, the magic happens on its own. The sprouts soften and soak up the sauce, the garlic melts into the cream, and the cheese on top gets perfectly browned. It’s the kind of side dish that feels rich and hearty but doesn’t require complicated steps or fancy tools.

Let’s dive into what makes this dish so special and how you can make it easily at home.

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What Makes This Garlicky Creamy Brussels Sprouts Au Gratin Special?

This recipe stands out for several reasons. It’s simple, bold, and incredibly satisfying. Here’s why you’ll love it:

Rich, creamy sauce
The mix of heavy cream, garlic, and melty cheese creates a sauce that coats every sprout beautifully.

Perfectly roasted sprouts
Cooking the Brussels sprouts before baking helps them soften, caramelize, and soak up more flavor.

Restaurant-style flavor at home
You don’t need fancy ingredients to make something that tastes luxurious.

Customizable and flexible
You can adjust cheese types, garlic levels, and spice to fit your taste or pantry.

Easy technique
Roast, mix, bake — that’s it. No need for roux, whisking, or stovetop simmering.

This dish is also excellent for meal prepping or bringing to gatherings since it stays creamy even after reheating. Small shortcuts — like using pre-shredded cheese or prepping the sprouts ahead — make the process smoother.

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Ingredient Notes

Here’s a clear breakdown of the key ingredients, why they matter, and how you can substitute them.

• Brussels sprouts: Use fresh sprouts for best texture. Slice them in half for quicker roasting. Frozen can work, but thaw and pat dry first.
• Fresh garlic: The main flavor driver. You can use roasted garlic for a sweeter, softer taste.
• Heavy cream: Creates the creamy base. You can swap with half-and-half, but the sauce will be thinner.
• Parmesan cheese: Adds salty, nutty flavor. Use freshly grated for the smoothest melt.
• Gruyère cheese: Melts beautifully and brings deep flavor. Substitute with Swiss, white cheddar, or mozzarella.
• Olive oil: Helps roast the sprouts and gives them flavor.
• Salt and pepper: Simple seasoning that makes everything better.
• Onion powder: Adds warmth and boosts overall flavor.
• Nutmeg (optional): A classic gratin ingredient that enhances the creaminess.
• Breadcrumbs (optional): Adds crunch to the top layer. You can use panko or regular.
• Baking dish: Use a shallow casserole dish for even browning.

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How To Make Garlicky Creamy Brussels Sprouts Au Gratin

Follow these steps for the best results. Each step includes tips to help you get perfect texture and flavor.

1. Preheat the oven
   Set your oven to 400°F (200°C). This high temperature helps the Brussels sprouts caramelize during roasting.

2. Prep the Brussels sprouts
   Wash, trim, and slice the sprouts in half. Place them on a baking sheet. Toss with 1–2 tablespoons olive oil, salt, and pepper. The sprouts should be evenly coated but not drenched.

3. Roast the sprouts
   Roast for 18–22 minutes, flipping halfway. Look for edges turning brown and crisp. This roasting step adds deep flavor and prevents sogginess later.

4. Prepare the creamy mixture
   In a bowl, combine 1 cup heavy cream, 3 cloves minced garlic, 1/2 cup grated Parmesan, 1 cup shredded Gruyère, 1/2 teaspoon onion powder, and a pinch of nutmeg. Stir well. The mixture should be thick and fragrant.

5. Combine sprouts and sauce
   Transfer the roasted sprouts to a baking dish. Pour the creamy mixture over the top. Stir gently so all sprouts are coated.

6. Add topping
   Sprinkle with more Gruyère or Parmesan. If using breadcrumbs, add 2 tablespoons on top for extra crunch.

7. Bake
   Bake uncovered for 15–18 minutes at 375°F (190°C) until the cheese is bubbly and golden. If you like more browning, broil for the last 1–2 minutes.

8. Cool and serve
   Let the dish cool for 5 minutes before serving. The sauce thickens as it rests, making each bite creamy and rich.

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Storage Options

• Room temperature: Leave leftovers out no longer than 1 hour.
• Refrigeration: Store in an airtight container for up to 3 days.
• Freezing: Freeze only if you used half-and-half instead of heavy cream. Heavy cream can separate. Store up to 1 month.
• Reheating: Reheat in the oven at 350°F (175°C) for about 10–12 minutes. Add a splash of cream if it looks dry.

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Variations and Substitutions

• Bacon Brussels Sprouts Au Gratin: Add cooked bacon pieces before baking for smoky flavor.
• Spicy version: Add crushed red pepper or a few dashes of hot sauce to the cream mixture.
• Low-carb option: Skip breadcrumbs and add extra cheese on top.
• Holiday herb twist: Add rosemary, thyme, or sage for a seasonal flavor.
• Extra creamy version: Add an additional 1/4 cup cream and an extra handful of cheese.
• Light version: Use half-and-half and reduce cheese slightly.
• Kid-friendly: Swap Gruyère for mild cheddar or mozzarella.

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Frequently Asked Questions

1. Can I make this ahead of time?
   Yes. Roast the sprouts and mix the cream sauce separately. Combine and bake when ready to serve.

2. Why are my Brussels sprouts watery?
   They weren’t roasted long enough. Make sure they brown before baking in the sauce.

3. Can I use milk instead of cream?
   You can, but the sauce will not be as thick. Add extra cheese to help.

4. What cheeses melt best?
   Gruyère, Swiss, white cheddar, and mozzarella melt smoothly and give great texture.

5. Can I add meat to make it a full meal?
   Yes. Add cooked chicken, ham, or bacon before baking.

6. How do I make it gluten-free?
   Skip the breadcrumbs or use gluten-free panko. All other ingredients are naturally gluten-free.

7. Can I use frozen Brussels sprouts?
   Yes, but thaw and dry them well before roasting.

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Conclusion

This Garlicky Creamy Brussels Sprouts Au Gratin is warm, cozy, and full of flavor. It turns basic Brussels sprouts into a rich, creamy side dish that fits both simple dinners and special holiday meals. I hope you enjoy making it as much as I enjoy sharing it. Give it a try and let me know how you customize yours!

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