Brussels Sprouts Gratin
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This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite—and the best part? You can make it ahead of time!
This Brussels sprouts gratin is a family favorite, and it’s a perfect holiday dish because you can make most of it ahead of time. Best of all, it’s super simple! Instead of fussing with a béchamel sauce like most gratins, this one uses heavy cream to keep things easy. If you’re prepping it in advance, just remember it’ll need 10 to 15 minutes in the oven before serving to warm through and crisp up that golden topping—so plan accordingly.
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Brussels Sprouts Gratin
This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite—and the best part? You can make it ahead of time!
Ingredients
- 2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
- 3 tablespoons unsalted butter, melted
- Salt
- Freshly ground black pepper
- 1 cup coarse fresh bread crumbs, from about 3 slices white sandwich bread, crusts removed
- ¼ cup finely grated Gruyère
- 1¼ cups heavy cream, at room temperature
Instructions
- Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25 to 30 minutes.
- While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with ⅛ teaspoon salt. Mix in the Gruyère. Set aside.
- When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with ¼ teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3 to 5 minutes (keep a close eye on it so it doesn't burn).
- Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10 to 15 minutes.
Nutrition Information
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- Per serving (8 servings)
- Calories: 286
- Fat: 20g
- Saturated fat: 12g
- Carbohydrates: 21g
- Sugar: 4g
- Fiber: 5g
- Protein: 8g
- Sodium: 462mg
- Cholesterol: 67mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Made a double batch for Thanksgiving and transported it 30 min and reheating. Delicious and I’ve never been a Brussels sprouts person. Husband preferred the texture served fresh from oven rather than reheated.
I followed the recipe exactly and it came perfectly! Your recipes are consistently fabulous! Thank you!
Can I use wheat bread instead of white? Would it change the taste?
Thanks
Sure! Hope you enjoy. 🙂
I just received your cookbook and I love the recipes!!! My question is can broccoli be used instead of Brussels sprouts?
Sure, Donna. Glad you love the cookbook!
Hi Jenn. Have you ever added panchetta to the Gratin? Love your recipes. 😊
I haven’t but I think it’s a good idea. 👍
I was thinking of browning the panchetta and cooking the sprouts in the rendered fat?
Sounds delicious! Please let me know how it turns out. 🙂
Will do. How do I order one of your cookbooks?
Hi Jackie, You can find it in most book stores but the easiest thing is probably to order it on Amazon. Hope you enjoy it! ☺️
Hi Jenn! I’ve been eyeing this recipe for awhile, and finally made it today. After reading all the reviews, I decided to make it early (around noon) all the way up to broiling the top. I had some of it (liked it) and put it in the fridge for later, reheated it at dinner time, and it was even better than it was earlier. I’ll definitely be making it for the holidays.
Hi Jenn!
Quick question…..Could I use panko breadcrumbs for the “coarse” breadcrumbs in this recipe? Thanks! LOVE your cookbook and your recipes!
Hi Suzanne, I don’t think panko has enough heft for this dish — I worry it will sink into the crevices and get absorbed by the cream. Sorry!
Jenn & Suzanne,
I love this recipe and have only used panko from Trader Joe’s to make it so I cannot compare it to your original recipe. That being said, very little falls into the crevices; most stay on top and get crispy. I think the mixture of cheese and butter help them adhere together and stay on top.
It is worth a try.
Happy Thanksgiving!
~Melissa
Good to know – thanks, Melissa! 🙂
If made a day ahead of time without the topping, does broiling it with the topping heat the vegetables or do they need to be reheated at 350 degrees for 10-15 minutes before broiling with the topping? I love this recipe but haven’t made it ahead of time before and want everything to be hot but not over cooked.
Hi Terri, For best results, I’d bake the dish up until the point of adding the topping and then refrigerate. When ready to serve, add the topping and finish cooking before serving. Hope that helps!
This sadly doesn’t answer the question. If I make the dish up to the point of adding the topping and then refrigerate, what do I do when ready to warm it up?
A) Just add topping and broil?
Or,
B) Reheat for 10-15 minutes at 350 as you suggest and THEN add the topping and broil.
And, does the dish need to come out of the fridge for a while or straight into the oven, whichever A or B option you recommend?
Please be as specific as possible, since I am dense!
Thanks!
Haven’t made it yet but will once I know what to do with the reheating. It sounds FANTASTIC!
Sorry if I wasn’t clear! I’d probably take it out of the fridge for a bit to remove the chill and then reheat it for 10 to 15 minutes at 350, add the topping and then broil. Hope that clarifies!
Hi Jenn!
First off, I made your short ribs last night and they were to die for!!! The sauce was spectacular as well, another winner! I’m making the brussels sprouts gratin tonight but I only have half the amount of brussels sprouts as I’m only cooking for 3 people. Silly question, I normally would cut all the ingredients in half, but would the brussel sprouts still turn out okay if I used the full amount of heavy cream, cheese, and bread crumbs? I may cut back on the cream to avoid getting the brussel sprouts soggy, but I think it would be okay to at least use the full amount of cheese and bread crumbs. Would love to get your advice on this one, and thank you for all your wonderful recipes!!! My friends & family love them as well, and we look forward to your next cookbook! So glad I came upon your site a long time ago, and love your amazing dishes! Thanks again!
Hi Stacey, So glad you liked the short ribs! I’d cut back on the cream but agree that you could use the full amount of cheese and breadcrumbs – how could that be bad, right?! 🙂
Made this for a party this weekend to make sure there would be food for my vegetarian friends. These were so good that the meat-eaters ate all of them before the vegetarians could even try it!
I love this recipe and sometimes I add goat cheese too and a little Cayanne pepper but is perfect as is !