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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This recipe is delicious. I didn’t change a single thing. I love that it’s make ahead too!
My family is funny. On the holidays, they really are not happy unless the same traditional dishes are served. However, my daughter and I like to try different things. We made this recipe as written and surprise, surprise, EVERYONE ate the brussel sprouts and most had seconds. The leftovers were just as good. This will be added to the “traditional” family holiday recipe list. Note, we might add bacon crumbles to the top next time. Everything is better with bacon!
Awesome recipe!! It was a hit at thanksgiving and a few days later my sister even asked me if I could send her the recipe! So delicious. Another onceuponachef masterpiece that came out perfect!! I love your recipes!! Always my go-to website!! Thank you Jenn!
I made this recipe exactly as written. It was a good recipe…the only reason I’m giving it only three stars is that it didn’t really do anything for me. I usually love my Brussels roasted in some variety…and even though these started roasted, in the end, they were kind of mushy and they didn’t have much distinctive Brussels flavor. So not a BAD recipe…just not my style.
These were fabulous! A Rich and decadent side dish that even our 5 year old non-vegetable eating child liked AND even asked for more! Made them exactly as stated and I wouldn’t change a thing. A must try for anyone who likes or doesn’t like Brussel Sprouts, these will change your mind if your not a BS fan. We will be adding these to our Christmas dinner menu.
OMG!! Over the top delicious.
I’m usually a brussel sprout purist – simple roasting with olive oil. . . but this dish was amazing. Rich, moist with lovely crunch. May never go back to “naked” sprouts again
=D
I can’t say enough good things about this recipe. I made this for Thanksgiving this year and last year. Both years everybody raved about it. It was creamy and delicious. Even the people at the table who swear they don’t like Brussels sprouts liked this dish. The only thing I’m wondering about is what to do with the individual leaves that come off of the Brussels sprouts. Do you discard them or just throw them into the dish? The loose leaves tend to burn when under the broiler very quickly while the rest of the dish is just nicely browned.
Hi Leslie, so glad this dish has been a hit at your thanksgiving dinners! Whether or not you discard the outer leaves is really personal preference. I happen to love the loose charred leaves, but they’re not for everyone. If they don’t appeal to you, I’d just discard them.
I made these for Thanksgiving, they are absolutely delicious. My son who is not a big vegetable guy ate two big helpings. Everyone loved them. I loved the crunch of the breadcrumbs on top and the creaminess added from the cheese and cream.
could i use Broccoli instead, Thanks
Yes Margie, that should work. I’d love to hear how it turns out this way!
This recipe is so simple and delicious. I tasted a sprout after the cream cooked with them and it was so delicious. It was hard to stop eating them and save some for my guests. I halved the recipe and cooked it in an 8 x 8 pyrex dish and it is was perfect! The sprouts turn out very tender and creamy, the addition of the crunch with the bread crumbs and gruyere just took it over the top. I also want to mention that I cooked the sprouts and added the cream the night before serving. The next day I added the breadcrumbs and cheese and baked it for 15 minutes and then broiled it for a few minutes to brown the top. It was perfect! I absolutely recommend this recipe and will be making it often.