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 Jenn, I could only find Brussels Sprouts sold on the stalk, so I have no idea how many pounds of sprouts that is. How many cups of halved sprouts do I need?
Hi Andy, Because I buy two pound bags of Brussels sprouts for this recipe, I’ve never measured them in cups, so I can’t say for sure. I used this tool, though, and it indicates that 2 pounds would be the equivalent of about 10 cups (but it doesn’t calculate them cut in half). Hope this helps at least a bit!
Hi! I’ve made this dish many times for the holidays and it’s always a huge hit…love it! I’ve always made it the day of the party, but I know it can be made ahead of time. The question is…how much ahead of time? Can I get away with 2 days or just the day before? Thanks for all your amazing recipes!
Two days is perfectly fine, Lori. Happy Thanksgiving!
Do you ever make chestnuts? If so what method do you use to “cook?”
I can’t say that I have any experience with chestnuts — sorry!
Jenn –
Just for clarification. If I make ahead and refrigerate, not bake, I can then bake them Thanksgiving, correct? Or do you prefer to bake, refrigerate and reheat? Which is best for this recipe to retain flavor and freshness?
Hi Cindi, For best results, I would bake up until the point of adding the topping and refrigerate. Before serving, I’d sprinkle the topping on top and finish cooking. Hope that helps!
It does, thank you!
Can I use half and half instead of cream? Thanks! Love all your recipes!!
Glad you like the recipes! I think this dish is best with cream, but you could get away with half & half here. Hope you enjoy!
Due to my busy work schedule and other commitments, I’m all about making ahead and freezing, as long as it won’t alter the texture or flavor. Can this recipe be made ahead, at least in part, and frozen?
Hi Kim, this can be made ahead and refrigerated, but I don’t think it would freeze very well– sorry!
Are the breadcrumbs toasted? Or do you just crumble the bread?
No need to toast the breadcrumbs — enjoy!
Hi,
Just a quick question. If made ahead, will the crumbs get crispy again when reheated, or should I wait with putting the crumbs on after reheating the dish?
Just what I was looking for! Thanks for your wonderful recipes. Never had a bad one!
Yes, they will get crispy again; just make sure to leave the dish uncovered when reheating it in the oven. Hope you enjoy!
Jenn,
When you make this ahead….do you bake it with the crumbs and cheese or do you only do that just before serving?
Also, is this dish as good made the day before?
THANKS
Hi Michelle, You’d fully prepare it with the bread crumbs and the cheese. And I do think it’s just as good when made ahead and reheated.
This recipe is a keeper. Simple ingredients and always comes out right. Love the gruyere and brussels sprouts combination. Love the website – great recipes.