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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Can this casserole be made ahead and frozen?
Due to all the dairy it contains, I don’t think this would be a great candidate for freezing — sorry!
I have made this recipe several times and it’s always so delicious. The only thing I would change is less bread crumbs. I have recommended this recipes to my family because it’s so yummy. I tried other recipes and by far this is the best. It’s a keeper!!’
This recipe has become my favorite part of Thanksgiving dinner! If Brussel sprouts aren’t your favorite, you really should try this recipe. They get caramelized when roasted, the cream really creates a delicious sauce, and the gruyere breadcrumb topping is perfect to tie it together. This recipe is hands-down my favorite side!
There are NEVER any manners left when I serve these! My family and guests have dueled over the last spoonful!! These are beyond delicious. I add a little cayenne to the cream before pouring it over and often will use panko tossed in melted butter just to save time. Excellent recipe!
This is a new family favorite! I have had such success with recipes on this site, and this is one is no different. Also so easy! I was looking for something that didn’t require a lot of effort, and this more delivered. Everybody thought it was so fancy and must have taken a lot of time, so I let them think that because it sure looked and tasted that way! Even Brussels sprouts haters loved this dish – I cannot say enough about how good it is.
Jenn,
Can I make this recipe with cauliflower florets?
Thank you!!
Carla
Hi Carla, I haven’t tried it, but I suspect it should work. Please LMK how it turns out if you try it!
Wow. Made exactly as written with the tiny exception of seasoning the bread crumbs with a tiny bit of poultry seasoning and garlic powder. This is a rich dish perfect for a special occasion. I highly recommend.
Made this to go with our Christmas dinner and it was delicious!!!!!
i think i’d like to add some garlic? what do you think? and in what step?
thanks, making this tomorrow for christmas day!!!! 🙂
Hi Carol, I think garlic would be delicious here. I’d add a minced clove along with the cream. Please LMK how it turns out, and happy holidays!
I’m thinking of adding bacon, how would that change the recipie?
Hi Paula, You could add bacon to this with no other modifications — sounds yummy — hope you enjoy!