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 a perfect holiday side because you can make most of it ahead of time. Like my cauliflower gratin, it’s rich, creamy, and baked until golden and bubbling—but this version is even easier. Instead of fussing with a béchamel sauce, it uses heavy cream to keep things simple. 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
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 (220°C). Put the Brussels sprouts in a 9 x 13-inch (23 x 33-cm) 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).
Notes
Nutrition Information
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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Comments
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If making for a potluck lunch where I won’t have access to an oven after leaving the house in the morning, would you recommend just making this the morning of and storing in an insulated tote? It will need to keep for about 5 hours until it is eaten. Is there any concern about it drying out (I’ve had that issue with baked mac & cheese that I baked in the evening, reheated in the morning, and stored in an insulated container until lunch).
Hi Traci, I don’t think it will dry out, but you’ll lose that crispiness on the topping. It should still be tasty though. 😊
Hi Jen,
Regarding the Le Gruyère, Wegman’s carries a mild and an intense Wegman’s Le Gruyère. Which would you use?
Thank you,
Bridget
I’d go with the intense.
I just made a test run of this recipe and the sprouts are quite bitter. Where do you think I went wrong? Thanks!
Brussels sprouts are naturally a little bitter (and maybe you got some that were more bitter than average), so I don’t think you did anything wrong.