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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AMAZING! These are beyond delicious! My son isn’t a big fan of brussels sprouts at all but I am super excited to say he had not one but two helpings!
I made TWO casseroles of this recipe this week! One for home, one for a party at work. It was a hit both places! The work party was kind of a breakfast / brunch time, but my co-workers were eating the brussels sprouts instead of cupcakes at 10 a.m.! You know that you have a hit when folks do that!
I couldn’t find Gruyere at my small local supermarket, so I substituted a five-cheese Italian blend that was pre-shredded. Not bad, but really want to try it with Gruyere next time.
Also, the fact that this can be made ahead and reheated is perfect. What a timesaver! It reheats and tastes great
Brussel sprouts are controversial. People either love them or hate them. The recipe for brussel sprouts gratin converted that haters to lovers. I first made this recipe for dinner one night. My husband is a “hater” of brussel sprouts. He was my first convert. He couldn’t stop eating them. Next I made them for a dinner party as they are beautiful as well as delicious. Another success–everyone, even the haters, loved these brussel sprouts. The recipe was easy to follow, the ingredients were all common items, some I had in the house and didn’t have to buy them. I follow the recipe and the sprouts come out perfect every single time. I wouldn’t change a thing. Thank you for a delicious vegetable recipe. It’s so good, I could make a meal out of the casserole. It can be served with beef, chicken or fish–it’s a great accompaniment.
Hi Jenn,
Quick question….can I use store bought breadcrumbs or will it make the recipe not come out as good? Many thanks.
Hi Kelly, Unfortunately, for this one you really need homemade — sorry!
That’s good to know. I guess I will just have to face my “homemade bread crumb” phobia lol. Any words of wisdom on the best way to do them?
Kelley, Just remove the crust from the bread, tear the bread into medium sized pieces, put them in a blender or food processor and pulse until coarse crumbs form– not so scary :).
Seems like you could let the bread dry out, break into several pieces and then “shread” with a fork or put in zip lock bag and run rolling pin or glass over it.
Best Brussels Sprouts recipe I’ve ever had. I followed the revision of another reviewer and added extra Gruyere with the Cream. Fantastic!!
I have a freezer full of frozen brussel sprouts. Can those be substituted for the fresh in your recipe?
Yes, they won’t get crispy like fresh Brussels sprouts, but the topping will give the dish a crispy texture.
I’m not a fan of brussel sprouts, but I’m going to give this a try for our family! It looks so good, makes me wonder why I don’t like them 🙂 is there a cheese I could substitute for Gruyere?
Sure Sarah, you could use comte or beaufort cheese, or you could just eliminate the cheese.
Hi Jenn!
Would pre-shredded Brussels sprouts work in this recipe?
I wouldn’t recommend that for this recipe — sorry!
Great recipe to kick up the roasted Brussels sprout veggie dish..
Delicious! I’ve made it twice so far. It was a hit at Thanksgiving.
Wow!!! I made this not once, but twice for the Thanksgiving Holiday this year. Once for my family get together and once for my husband’s family! It became an immediate favorite of all – even those that said they don’t like brussel sprouts! I did add a little of the shredded cheese to the cream before baking to make it even creamier! This is more than a five star recipe!