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Cheesy Roasted Brussels Sprouts Gratin

Roasted Brussels sprouts baked in a rich, creamy Gruyère and cheddar cheese sauce until golden and bubbly. The ultimate comforting, keto-friendly side dish.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, French Inspired
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Roasted Sprouts Base
  • 1.5 lbs Brussels sprouts trimmed and halved
  • 2 tbsp olive oil
  • 0.75 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp garlic powder
Cheese Sauce and Topping
  • 2 tbsp unsalted butter
  • 2 cloves garlic minced
  • 1 cup heavy cream
  • 0.5 tsp Dijon mustard optional
  • 0.25 tsp nutmeg grated
  • 4 oz Gruyère cheese shredded, divided
  • 4 oz sharp white cheddar shredded, divided
  • 0.25 cup Parmesan cheese grated, for topping

Equipment

  • Baking sheet
  • Ceramic Baking Dish
  • Medium saucepan
  • Cheese grater

Method
 

  1. Preheat oven to 400°F (200°C). Toss halved Brussels sprouts with olive oil, salt, pepper, and garlic powder.
  2. Spread sprouts on a baking sheet and roast for 18-22 minutes until tender-crisp and browned. Lower oven temp to 375°F (190°C).
  3. In a saucepan, melt butter and sauté minced garlic for 30 seconds. Add heavy cream, Dijon, and nutmeg; simmer for 3-5 minutes to slightly thicken.
  4. Remove sauce from heat. Stir in half of the Gruyère and half of the cheddar until melted and smooth.
  5. Place roasted sprouts in a greased baking dish. Pour the cheese sauce over them and toss gently to coat.
  6. Top with the remaining Gruyère, cheddar, and the Parmesan cheese.
  7. Bake at 375°F for 15-20 minutes until bubbly and golden brown. Broil for the last minute if a crispier top is desired.

Notes

For best results, shred your own cheese rather than buying pre-shredded, as it melts much smoother. Add cooked, crumbled bacon to the mixture before baking for a smoky twist.