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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Great recipe Jen! Brussel sprouts are a huge hit at our place for Thanksgiving and this recipe is spot on! Looking forward to making it for our guests again this weekend!
Hi Jenn, this may be a silly question, but do I need to make the bread crumbs stale before making this dish? Or is it simply just cutting and pulsing the bread in a food processor? Thanks!
Hi Paula, not a silly question – and the breadcrumbs don’t need to be stale. Hope you enjoy!
Hi Jenn,
I love all your recipes! I have one question about this one. I haven’t tried it yet, but will be making it one day ahead of time. To one reviewer, you said to fully prepare it with the bread crumbs and cheese, then reheat the next day. To another reviewer, you said to bake up until the point of adding topping, then add topping and finish cooking the next day. Can you tell me which you think is the better method? It is for a very special meal! Thanks so much!
Hi Karen, Ideally I would bake it up until the point of adding the topping, then add the topping and finish cooking before serving. Hope that helps! 🙂
I would let it come to room temperature before finishing it in the oven. Cook time should be just a minute or two longer. Hope that helps!
Wouldn’t you need to heat for about 15 minutes and then put it under the broiler for another couple of minutes to brown the crumbs even if it was setting out for awhile at room temperature? (Made the day before) Someone stated they added the cream the next day but you suggested doing that part the day before. Wondering if it makes a difference.
Hi Joan, Good question I’m going to remove that question/answer from the comments as I think it’s confusing. To reheat, put it in a 350°F oven, uncovered, until warm throughout and crisp on top, 10-15 minutes. If you feel like the top needs to crisp a bit more, stick it under the broiler for a minute or two. And I’d fully prepare it, cream and all, in advance. Hope that clarifies!
I’ve already made this recipe twice and will be making it again for Easter. I am not a fan of cooked Brussel Spouts, but this recipe has changed my mind. Seriously delicious!! On one occasion I did sub the cheese for Parmesan and personally I liked that better. Just my preference. Thank you for all of your great recipes! I am always telling friends about your amazing blog!!
Sounds like a great recipe. Two questions: 1) Could this be made ahead of time to the point where you have cooked it and then refrigerated…the next day could it be heated up in the microwave and then put under the broiler? 2) Could this recipe also be used for cauliflower cheese? It’s basically the same sort of thing. Thank you.
Hi RoseMarie, Yes and yes 🙂
I made this last year and really liked it. I’d like to make it again but instead of gruyere I have really sharp, vintage cheddar. DO you think that will work taste and consistency-wise? Thanks!
Sure, Christina, as long as the cheese melts well, it should work nicely. I’d love to hear how it turns out with Cheddar!
Hi Jenn
Thanks so much for your wonderful site. I am making all of my Christmas dinner recipes from here. For the Brussels sprout dish can I use gluten free bread crumbs? I know that gf bread has a different texture so wasn’t sure it will work? Thanks Jenn!
So glad you like the recipes! Yes, you can use gluten-free bread crumbs here. Hope you enjoy!
Gruyere and brussel sprouts – two things I love so I figured this would be delish and it absolutely did not disappoint! I made it one day in advance for our Thanksgiving meal and it was absolutely INCREDIBLE fresh out of the oven (I simply could not wait to sneak a taste!). I made this as written except that I used wheat bread rather than white. Next time I would broil a bit longer to achieve a bit more ‘crisp’ on top. While the recipe does allow for making a day ahead, I would recommend eating it upon cooking because I found the reheated version not quite as good, but still definitely worth serving if that is your only option. I am adding this recipe to my annual Thanksgiving menu along with Jenn’s Sweet Potato Pecan Crisp which is over-the-top amazing!
Absolutely awesome- loved these.😊
I made these twice before Thanksgiving to be sure they were great and they were!!!! Also at Thanksgiving everyone wanted the recipe. The only change I made was that I always use Thomas’s English muffins for my breadcrumbs as they are coarser and have a bit of a “sourdough” taste. However in making since Tday I have found it to be not as good and my recommendation is that after Tday brussel sprouts are getting drier until a new “crop” comes in so….. Make sure that the brussel sprouts you use are as fresh as possible!!! Great recipe thank you.
Love that idea for the breadcrumbs, Susie. Glad they were a hit. 🙂