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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I’ve made this before and it’s a huge hit! I’ve always made it as written, but can I get away with Panko breadcrumbs? I don’t have any white bread and I am trying to avoid a trip to the store.
Hi Tiffany, I don’t think panko has enough heft for this — I worry that it will sink into the crevices and get absorbed by the cream. Sorry!
Is there anything I can substitute for the white bread to keep it glutten free or would it work without the bread topping?
Hi Robert, You could definitely use a gluten-free bread. It will still be good without the topping, but I think it’s better with a little crunch.
Can I make and bake without the topping step the day ahead and then add topping and broil before serving?
That should work – enjoy!
I would like to double the recipe. Does everything need to be doubled since It will be made in a deep 9×13 ceramic pan or just the cream and butter?
Hi Robert, everything should be doubled. Enjoy!
*1 cup coarse fresh bread crumbs, from about 3 slices white sandwich bread, crusts removed
So, rookie here: how do you make bread crumbs from white bread? Do you just tear it apart? Is there baking involved?
You’ve got instructions for making croutons on the site, but not bread crumbs. I really want to try this recipe.
There’s no baking involved; for cornbread crumbs, you can just tear the bread into small pieces. Hope you enjoy! 🙂
So good. My new favorite way to prepare Brussels Sprouts. I just ate it by itself for dinner and had a second helping and decided to keep the fish I meant to eat with it for tomorrow, it was that good.
I made this gratin for Christmas and I received so many compliments it was embarrassing. They were a HUGE hit!!! We will be enjoying these again and again. Thank you.
This was a big hit at Christmas dinner. Everyone loved it and even my mother-in-law had seconds, though she normally hates brussel sprouts. The best part was how simple and easy it was to make.
Will substituting whipping cream for heavy whipping cream make a difference?
No, that’s perfectly fine. Enjoy!
soo good!