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 these this Thanksgiving and it was the star of the meal. I am also going to make it for Christmas. I bought the 2 lbs of sprouts but after I cut them and the loose leaves fell off, it was decreased quite a bit. Would you recommend buying 2 1/2 – 3 lbs for the same size pan? Thank you!
Hi Diana, So glad this was a hit! It’s not necessary to increase the amount of Brussels sprouts you buy. (I’ve already accounted for the trimming and the leaves falling off in the recipe.)
Do you think I could use Almond Cream? Or a combo of heavy and almond creams?
I don’t recommend it here, Kristine. Sorry!
I made this recipe for our Thanksgiving Dinner. It was very easy, and I prepared it in the morning. Everyone loved it! (And you were right, Jenn; I made fresh breadcrumbs, rather than canned, and they were nice and crunchy.)
I would definitely make this again.
Made this yesterday as one of our Thanksgiving sides. The only change I made was to use multigrain bread for the bread crumbs. The dish turned out to be a major hit. Will definitely make this again.
I also made your Creamy Make-Ahead Mashed Potatoes, which is always a big hit and is now the ONLY recipe I use for mashed potatoes.
How did you get the bread crumbs to be so uniformly coarse? Please add this step to the recipe and in the video if possible. Thanks so much!
Hi Monique, For coarse crumbs, tear the bread with your hands.
This is an excellent recipe. It’s even good cold! Other recipes use three times as much cheese or other over-the-top high-fat ingredients, but I agree that’s not necessary with this dish. I imagine I’ll be making this every Thanksgiving for many years to come. Thanks, Jenn!
I made this to share at a Friendsgiving gathering. This was the bomb!!!! Oh my gosh – I cant event tell you how fun it was to practice skills I had hung up when my girls left home. It was was to make – normal ingredients and well gone before everyone had a taste. I’m keeping this and will be sharing with my daughters too! Thank you!
I made it today to test out for Thanksgiving. I WILL be making this for Thanksgiving ! So very rich and decadent-pure indulgence for the big feast!!
Of course I have to make my “regular “ roasted Brussels sprouts for my daughter who doesn’t like too much dairy! Not a problem tho – I think both versions will be perfect!
If I don’t get a chance…….Happy Thanksgiving to you Jenn. Thank you for all your wonderful recipes (many of which I will be making for Thanksgiving!) and for sharing your passion and talent for cooking.
Your recipes are always terrific! ❤️
So glad you liked this (and happy Thanksgiving to you too)! xoxo
Excellent!!
Hi Jen – I was hoping to bring this dish to Thanksgiving, but the host hates all types of cheese. Do you think it will still work if I omit the cheese entirely? Also, can I bake it at home and then serve it room temperature at her house? I probably won’t get any oven time. Thanks – your recipes really are the best!
Hi Meg, I think you could get away with omitting the cheese but you may need to season the dish with a pinch more salt. And while I think this is definitely better hot, it would be OK to serve it at room temperature. Hope you enjoy!