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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Everyone wanted second helpings of this delish recipe!!
Can I use a ready made bechanel sauce instead of heavy cream?
Sure – enjoy!
Oh my! So delicious!! We probably won’t make very often due to the cream, but a great recipe for company or a special occasion.
The Brussels sprouts that I purchased seem small compared to those in your photo. Should
I still cut them in half and possibly use more sprouts? So wanted to make this recipe.
Hi Georgia, I would still cut them in half (unless they are tiny) – and if you’re measuring by weight, there’s no need to increase the quantity. Hope that helps!
Hi!
I am excited to add this to our menu this year. Do you think replacing about 1/3 of the cream with half and half would work? Hoping to shave off a few calories😅
Thanks and Happy Thanksgiving!
Hi Kimberly, I think this is best with all cream, but I think you could get away with 1/2 & 1/2 here, particularly if you’re using mostly heavy cream. Hope you enjoy!
Thanks for the quick reply 🙂
I have made this many times. A real favorite at family gatherings.
What cheese can I substitute for Gruyere?
I haven’t made this recipe since my glass dish shattered years ago!!!
I’m ready to make it this year!! LOL!!
Thanks again for your wonderful recipes….have been telling my friends about you!
Hi Wendy, Thanks for spreading the word about the blog! you could use Comte or Beaufort cheese, or even Cheddar if it melts well (or you could just eliminate the cheese). Please LMK how it comes out!
Hi Jenn! I noticed that you are recommending the use of a ceramic rather than a glass baking dish. I am wondering if using an oval, vintage Le Creuset gratin pan would work for this dish. The pans have been in my family for years and I try to use them whenever I can. Thanks for your amazing recipes!
Sure, I think that should work. Hope you enjoy!
The recipe specifically calls for a ceramic or metal baking dish. Will my glass 9×13 not work for this?
Thank you!
Hi Shannon, the reason that this calls for a ceramic or metal baking dish is that one or two readers have commented that their glass dishes have cracked when they’ve made this recipe. I believe it’s due to putting the cold heavy cream in a very hot dish and then putting it into the oven. To ensure that doesn’t happen, I’d use a ceramic or metal dish. You can try a glass dish but if you do, I’d bring the heavy cream to room temperature first. Please LMK how it turns out if you make it!
Thank you for adding this comment. I wouldn’t even have thought about a glass dish breaking.
Could the problem with the glass dish breaking be due to having it on broil? I know it shouldn’t be a problem with pyrex but I recently heard that newer pyrex is more prone to breaking. What I read also said that older pyrex is labeled as “PYREX”
(all caps) and the newer pyrex is labeled in lower case as “pyrex”. I don’t know if this is true.
Hi Jenn,
Thinking about trying this for Thanksgiving – do you think it would work in a circular corning-ware baking dish (though it wouldn’t spread out as easily), just thinking of what bakeware/roasting dishes I have that will travel well to complete the recipe at my Mother-in-law’s. Also, have you tried doubling the recipe? We are expecting about 14 people.
Thx! Lori
Hi Lori, the shape of the baking dish doesn’t matter as long as it holds as much as a 9 x 13“ dish. I haven’t personally tried doubling the recipe, but I think you could assuming you have two baking dishes that are the correct size. Hope that helps and that everyone enjoys!