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 a keeper. I love that it has simple ingredients and always comes out right. Love the gruyere and brussels sprouts combination. Love the website – great recipes.
This dish is now a staple for our Thanksgiving dinner. Besides being delicious, it can be prepared ahead and reheated with all the leftovers! Thanks, Jen!
Very delicious! Made them for Thanksgiving and they were a big hit!
Brussell sprouts are one of my husband’s favorite vegetables. I’m not usually a big fan; however, I loved this dish! I used stove top stuffing (savory herb) instead of bread crumbs. Delicious! Will definitely make again!
Brussel sprouts are a family favorite and we all enjoyed this recipe. A great dish to serve for guest as well. Easy to prepare. 5 Stars
I’ve made this recipe twice, and it turned out very well both times. It was a nice change for Thanksgiving instead of green bean casserole. All of my guests really enjoyed the recipe.
Easy and delicious – my new favorite way to make brussels sprouts! So glad I found this website – every recipe I’ve tried so far has been a winner!
I made this for Thanksgiving this year and it was amazing! My stepmother said she doesn’t want to eat brussels any other way ever again. I followed the recipe exactly and it is perfect just as it is. Even the leftovers were delicious heated up.
I had never made fresh bread crumbs or brussels sprouts. These are truly delicious. Another hit with the family. I have so much confidence in Jenn that I, a hater of brussels sprouts, tried this and now officially like them! Thank you for expanding my horizons. I hope everyone joins me and pre-orders your upcoming cookbook.
I’m baking this today for the holiday. I am quite concerned that the cream would curdle. How do I avoid that happening?
Thank you so much.
Rose
It won’t curdle, Rose – no worries!
Can I freeze leftovers?
Because of all the dairy this contains, I don’t think they’d freeze very well — sorry!