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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Hi Jen, how would dried cranberries be if I added some? I want to make this as a side dish for my Christmas dinner. I usually do a roasted Brussels sprout with cranberries and balsamic glaze but the idea of doing the casserole a day ahead is very helpful. I just wonder how the cranberries would pair in this recipe?
Hi Diane, Honestly, I think cranberries would work better in a dish with oven roasted brussels sprouts rather than one with cream like this one. Sorry! Hope that helps!
This was fabulous, easy and fast. Got raves from a table full of gourmet chefs last night. Thank you. The only thing I added was a little garlic flavored olive oil with the butter when roasting. Excited to try your other recipes now that I have found your site.
served this up yesterday…thanks for another huge hit of a recipe! many many comments on how good this was. the toasted crumbs add a nice bit of crunchy texture.
Yikes, Wendy! I have never heard of that happening before! I looked it up and found this article, which is concerning! Was it an actual Pyrex dish or another brand? Anyway, I would definitely use a sturdy ceramic baking dish if you have one.
Hi Wendy, I feel comfortable putting my pyrex under the boiler for a short period of time, especially if it’s already hot (as this will be). But I wouldn’t want to be responsible for any exploding pyrex dishes, so proceed at your own risk :)!
Hi Jenn! I want to make this for thanksgiving and I am debating between this recipe and your brussel sprouts with maple syrup, bacon and pecans. I know they are very different recipes, but I love the idea of bacon and brussel sprouts together. Do you think I could add bacon to this recipe? Or would it throw the flavor off too much?
I do think you could add bacon to this — sounds delish!
I do want to include brussels sprouts in my Thanksgiving menu…was deciding between the kale & brussels spouts salad and this recipe….I like the fact that both can be made/cooked ahead of time and just reheat the gratin before serving…also like the idea of using 1/2 and 1/2 instead of heavy cream!! Can’t wait to try it!! Thank you.
How horrible would it be to make it with whole milk rather than the cream?
Hi Lisa, I think it’s doable, but not advisable. The milk won’t reduce as well as the heavy cream, so the sauce could be a little runny/thin.
Can you use something lighter than cream? Half and half, maybe?
Hi MaryAnn, I think this is best with cream, but I think you could get away with 1/2 & 1/2 here. Hope you enjoy!
This was so was delicious. My mom already asked me to make it again next week Will definitely make for company. One of the best side dishes I have had in a long time.