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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Love this dish. Took it to two parties and gave your website to anyone who asked for the recipe.
I served this for Thanksgiving! It was a total hit, I’ve told several friends about it and even sent them your website info. Another fabulous recipe!
Jenn, I love your site and recipes. The Brussels Sprouts Gratin is phenomenal! A huge hit on Thanksgiving!! This one will become a holiday tradition for sure.
It would be great if you would make your site PepperPlate friendly to easily save your recipes in PepperPlate.
If I had any complaint, it is that every page of your site is littered with advertising, popups and computer slowing videos…the pages can be mostly unresponsive & take forever to finish loading. (Older computer)
Hi George, So glad you enjoyed the Brussels sprouts and though I’m not familiar with it, I’ll look into what PepperPlate is and if it makes sense for the site. SO sorry about the distracting ads– we are having some technical issues with them and I know it’s been frustrating. We are in the process of having it addressed. Thanks for your patience!
Oh my goodness truly delicious. It doesn’t even need the breadcrumbs on top.
I made this last night and it was fantastic!! I will be making it again over the Thanksgiving weekend for my son who wasn’t home for the first batch.
This was a fantastic recipe and I thought I didn’t like brussel sprouts. As I am the cook in the house I am always looking for something interesting and maybe even my wife might like. Well, she loved them and has asked when can we have them again. Now thats a great recipe!
Love Brussel sprouts, and how can you go wrong with whipping cream and gryere cheese. Thanks for the recipe.
I wasn’t sure if we are supposed to toast the bread to make breadcrumbs, or just tear it apart. The recipe didn’t indicate. Thank you!!! Love your recipes!
(Brussels sprouts gratin)
Hi Donna, Thank you! The bread should be fresh. Thanks for pointing that out; I will clarify in the recipe 🙂
On this Brussels sprout gratin recipe to make ahead. Do you do all the steps including the bread crumbs?
Yes Kathleen, you fully prepare the recipe (including the breadcrumbs) in advance. Enjoy!
Hi Jen,
Can you prepare the entire dish ahead of time (the day or night before) and bake Thanksgiving day?
You can prepare it entirely ahead and then just reheat on Thanksgiving — you won’t need to bake it again.
Thanks Jen for the quick reply. However, I meant can you prepare (not cook) the dish the day before and then actually bake/cook it the next day. I am sorry for not being clear.
Ahh, sorry! Yes, it’s fine to prepare the day before, although that would only entail trimming the sprouts and measuring out all the ingredients, so not sure it would be a huge timesaver. You might roast the Brussels sprouts the day before, then finish the recipe right before serving.