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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This looks good but 1/4 cup cheese over a 9×13 dish seems a bit spartan and hardly a gratin.
Feel free to add more if you’d like. 🙂
Would this work for broccoli?
Sure, I think that should work. Please LMK how it turns out with broccoli! 🙂
Hi Jen! I am making this for the first time for dinner guests tomorrow (I also want to try it, since I hope to serve it on Thanksgiving!). I was hoping to make it today and reheat it tomorrow, to save myself time after work. The directions are to reheat at 350 for 10-15 minutes. However, I am also making your baked salmon with honey mustard/panko and curried roasted carrots, both of which call for a high oven temp of 425/450. Would it be ok to reheat it at a high temperature? Or should I just try to bake it all at the same time, without making it at all today? Sharing the oven for foods with various temperatures always confuses me.
Thanks for always helping out! Love your cookbook and recipes!
Hi Karen, sorry if I’m responding to this too late to be beneficial! If it’s still helpful, yes, you could reheat the Brussels sprouts in the same oven as the salmon and carrots but they will take less time to heat through. Also, I’d cover them with foil for the first part of reheating and then uncover them for the last few minutes so the topping can crisp up a bit. Hope that helps! 🙂
Can you tell me how to make the breadcrumbs? Should I toast the bread and then crumble?
No need to toast the bread. Just remove the crust from the bread, tear the bread into medium-sized pieces, put them in a blender or food processor and pulse until coarse crumbs form. Hope that helps!
Best brussel sprouts I’ve ever eaten!
This is the best brussel sprout recipe I have eaten.
I love Brussel sprouts! But this recipe took it to the next level. it was the perfect side dish at Christmas eve.
Hi Jen .. can I mix the gruyere cheese with some locatelli cheese ?
Sure, Alyse – that will work.
If I double this recipe, will it still work in a 9×13 pan? Adjust baking time? Thank you – just love all your recipes!
Steph
Hi Steph, For the best results and even cooking, I’d divide a double batch between two 9 x 13 baking dishes. Hope that helps!
Wow! I am always trying new Brussels sprout recipes trying to find the perfect one. After making this and having the leftovers, I have found my ‘best’ Brussels sprout recipe. This was awesome and received reviews from our guests. I have already bought more sprouts to make another one for Christmas. I am fairly new to this website but so far everything I have tried is a hit with everyone. Thank you!