1-Step One: Preheat and Prep Your Ingredients Start by preheating your oven to 350 degrees F. This temperature allows the cheese to melt and bubble without burning, while the sprouts finish cooking through. While the oven heats, prepare your Brussels sprouts. Wash them thoroughly under cool running water, then pat dry with clean kitchen towels or paper towels. Cut each sprout in half vertically, then cut those halves into quarters for the perfect bite-sized pieces. Uniform cutting ensures even cooking throughout the dish.

2-Step Two: Sauté the Brussels Sprouts In a large skillet over medium-high heat, combine the olive oil and butter. Wait until the butter melts and starts to foam slightly this indicates the pan is hot enough. Add your quartered Brussels sprouts and minced garlic to the pan. Season with the salt and black pepper, stirring to coat everything evenly. Sauté for about 5 minutes, stirring occasionally. You want the sprouts to develop some golden-brown color on their edges while still maintaining some firmness. The garlic will become fragrant but shouldn’t brown too much.

3-Step Three: Add the Chicken Broth Pour the chicken broth into the skillet with your sautéed sprouts. Continue cooking for another 5 minutes, allowing the broth to simmer and eventually evaporate. This step serves two purposes: the steam helps finish cooking the sprouts to tender-crisp perfection, and the broth infuses additional flavor into every bite. Keep an eye on the pan and stir occasionally so nothing sticks. Once the broth has nearly evaporated, your sprouts are ready for the next stage.

4-Step Four: Transfer to Baking Dish Transfer your cooked Brussels sprouts to an oven-safe baking dish. A 9×13 inch casserole dish works well, or you can use a deeper round dish if you prefer. Spread the sprouts into an even layer so they cook uniformly in the oven. Any bits of garlic or seasoning left in the skillet should go into the dish too those caramelized bits add incredible flavor.

5-Step Five: Create the Creamy Base Pour the heavy cream (or your chosen substitute) evenly over the Brussels sprouts in the baking dish. The cream will pool at the bottom and begin soaking into the sprouts. Next, add 1 cup of your shredded white cheese and all of the parmesan cheese to the dish. Stir everything together gently so the cheese and cream combine with the sprouts. The mixture will look creamy but slightly loose it will thicken as it bakes.

6-Step Six: Add the Cheese Topping Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top of the dish. This cheese will melt and create that beautiful golden crust that makes creamy Brussels sprouts bake so visually appealing. For extra flavor, you could add a pinch of paprika or some fresh thyme leaves on top, though the recipe is delicious as written.

7-Step Seven: Bake to Golden Perfection Place your baking dish in the preheated oven, uncovered. Bake for 25 to 30 minutes. You’ll know it’s done when the sauce is bubbling around the edges and the cheese on top has melted and turned lightly golden. If you want more browning on top, you can switch your oven to broil for the final 1-2 minutes, but watch carefully to prevent burning.

8-Step Eight: Rest and Serve Remove the dish from the oven and let it sit for 5 minutes before serving. This resting period allows the sauce to set slightly, making it easier to serve neat portions. The flavors also have a moment to meld together. Serve hot, scooping generous portions onto plates alongside your favorite main dishes.