Brussels Sprouts Gratin
Are you all thinking about Thanksgiving sides? I am! As much as I love the old standbys (especially Sweet Potato Pecan Casserole and Sausage & Herb Stuffing), I always like to serve something different. This gratin is a new fave, and it’s perfect for the holidays because it can be made ahead of time. It’s easy too. Unlike most vegetable gratins, which are made with a Béchamel sauce, this one is made with heavy cream. The cream is poured right over the sprouts in the roasting pan, so you can make the whole recipe in one dish — no dirtying up extra pots and pans on the busiest cooking day of the year, thank you very much! You’ll need 10-15 minutes of oven time to warm the gratin and crisp the topping before serving, so plan accordingly.
Begin by tossing the sprouts with two tablespoons of the butter, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Roast for about 30 minutes, until tender and browned in spots.
Pour the cream over the sprouts and sprinkle with 1/4 teaspoon salt. Cook for about 10 minutes more, or until the cream has thickened to a saucy consistency.
Meanwhile, combine the breadcrumbs with one tablespoon of butter and the Gruyère.
Sprinkle the bread crumb mixture over the sprouts.
Broil until golden and crisp, 3-5 minutes.
Serve warm and enjoy.
Brussels Sprouts Gratin
- 2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end
- 3 tablespoons unsalted butter, melted
- Freshly ground black pepper
- 1 cup coarse fresh breadcrumbs, from about 3 slices white sandwich bread, crusts removed
- 1/4 cup finely grated Gruyère
- 1-1/4 cups heavy cream
- Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch baking dish, and toss with 2 tablespoons of the melted butter, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25-30 minutes.
- While the sprouts roast, place the breadcrumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with 1/8 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 1/4 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 breadcrumb mixture. Broil the gratin until the crust is golden brown, 3-5 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, 10-15 minutes.
- Per serving (8 servings)
- Calories: 286
- Fat: 20g
- Saturated fat: 12g
- Carbohydrates: 21g
- Sugar: 4g
- Fiber: 5g
- Protein: 8g
- Sodium: 462mg
- Cholesterol: 67mg
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