Brussels Sprouts Gratin

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This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite — and you can make it ahead of time!

brussels sprouts gratin

This Brussels sprouts gratin is a family favorite, and it’s perfect for the holidays because it can be made mostly ahead of time. It’s easy, too: Unlike most vegetable gratins, which are made with a béchamel sauce, this one is made much more simply with heavy cream. If you’re preparing this dish in advance, note that it requires 10 to15 minutes in the oven to warm through and crisp the topping before serving, so plan accordingly.

What you’ll need to make brussels sprouts gratin


Step-by-step Instructions

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 bread crumbs 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.


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Brussels Sprouts Gratin

This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite — and you can make it ahead of time!

Servings: 6-8
Prep Time: 15 Minutes
Cook Time: 45 Minutes
Total Time: 1 Hour


  • 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
  • 1/4 cup finely grated Gruyère
  • 1-1/4 cups heavy cream, at room temperature


  1. 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, 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.
  2. 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 1/8 teaspoon salt. Mix in the Gruyère. Set aside.
  3. 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 bread crumb mixture. Broil the gratin until the crust is golden brown, 3-5 minutes (keep a close eye on it so it doesn't burn).
  4. 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.

Nutrition Information

Powered by Edamam

  • 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, 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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  • Can I use a ready made bechanel sauce instead of heavy cream?

    • — Naheed Shaikh on December 16, 2021
    • Reply
    • Sure – enjoy!

      • — Jenn on December 17, 2021
      • Reply
  • Oh my! So delicious!! We probably won’t make very often due to the cream, but a great recipe for company or a special occasion.

    • — Susan on November 30, 2021
    • Reply
  • The Brussels sprouts that I purchased seem small compared to those in your photo. Should
    I still cut them in half and possibly use more sprouts? So wanted to make this recipe.

    • — Georgia on November 22, 2021
    • Reply
    • Hi Georgia, I would still cut them in half (unless they are tiny) – and if you’re measuring by weight, there’s no need to increase the quantity. Hope that helps!

      • — Jenn on November 22, 2021
      • Reply
  • Hi!
    I am excited to add this to our menu this year. Do you think replacing about 1/3 of the cream with half and half would work? Hoping to shave off a few calories😅
    Thanks and Happy Thanksgiving!

    • — Kimberly on November 22, 2021
    • Reply
    • Hi Kimberly, I think this is best with all cream, but I think you could get away with 1/2 & 1/2 here, particularly if you’re using mostly heavy cream. Hope you enjoy!

      • — Jenn on November 22, 2021
      • Reply
      • Thanks for the quick reply 🙂

        • — Kimberly on November 22, 2021
        • Reply
  • I have made this many times. A real favorite at family gatherings.

    • — Susan on November 20, 2021
    • Reply
  • What cheese can I substitute for Gruyere?
    I haven’t made this recipe since my glass dish shattered years ago!!!
    I’m ready to make it this year!! LOL!!
    Thanks again for your wonderful recipes….have been telling my friends about you!

    • — Wendy Schoenburg on November 20, 2021
    • Reply
    • Hi Wendy, Thanks for spreading the word about the blog! you could use Comte or Beaufort cheese, or even Cheddar if it melts well (or you could just eliminate the cheese). Please LMK how it comes out!

      • — Jenn on November 21, 2021
      • Reply
  • Hi Jenn! I noticed that you are recommending the use of a ceramic rather than a glass baking dish. I am wondering if using an oval, vintage Le Creuset gratin pan would work for this dish. The pans have been in my family for years and I try to use them whenever I can. Thanks for your amazing recipes!

    • — denise on November 11, 2021
    • Reply
    • Sure, I think that should work. Hope you enjoy!

      • — Jenn on November 11, 2021
      • Reply
  • The recipe specifically calls for a ceramic or metal baking dish. Will my glass 9×13 not work for this?

    Thank you!

    • — Shannon C on October 9, 2021
    • Reply
    • Hi Shannon, the reason that this calls for a ceramic or metal baking dish is that one or two readers have commented that their glass dishes have cracked when they’ve made this recipe. I believe it’s due to putting the cold heavy cream in a very hot dish and then putting it into the oven. To ensure that doesn’t happen, I’d use a ceramic or metal dish. You can try a glass dish but if you do, I’d bring the heavy cream to room temperature first. Please LMK how it turns out if you make it!

      • — Jenn on October 11, 2021
      • Reply
      • Thank you for adding this comment. I wouldn’t even have thought about a glass dish breaking.

        • — Melanie on November 21, 2021
        • Reply
  • Hi Jenn,

    Thinking about trying this for Thanksgiving – do you think it would work in a circular corning-ware baking dish (though it wouldn’t spread out as easily), just thinking of what bakeware/roasting dishes I have that will travel well to complete the recipe at my Mother-in-law’s. Also, have you tried doubling the recipe? We are expecting about 14 people.
    Thx! Lori

    • — Lori on October 8, 2021
    • Reply
    • Hi Lori, the shape of the baking dish doesn’t matter as long as it holds as much as a 9 x 13“ dish. I haven’t personally tried doubling the recipe, but I think you could assuming you have two baking dishes that are the correct size. Hope that helps and that everyone enjoys!

      • — Jenn on October 10, 2021
      • Reply
  • Can this casserole be made ahead and frozen?

    • — Sandy on March 31, 2021
    • Reply
    • Due to all the dairy it contains, I don’t think this would be a great candidate for freezing — sorry!

      • — Jenn on March 31, 2021
      • Reply
  • I have made this recipe several times and it’s always so delicious. The only thing I would change is less bread crumbs. I have recommended this recipes to my family because it’s so yummy. I tried other recipes and by far this is the best. It’s a keeper!!’

    • — Socorro on January 28, 2021
    • Reply
  • This recipe has become my favorite part of Thanksgiving dinner! If Brussel sprouts aren’t your favorite, you really should try this recipe. They get caramelized when roasted, the cream really creates a delicious sauce, and the gruyere breadcrumb topping is perfect to tie it together. This recipe is hands-down my favorite side!

    • — Stephanie on January 28, 2021
    • Reply
  • There are NEVER any manners left when I serve these! My family and guests have dueled over the last spoonful!! These are beyond delicious. I add a little cayenne to the cream before pouring it over and often will use panko tossed in melted butter just to save time. Excellent recipe!

    • — Paula Reed on January 28, 2021
    • Reply
  • This is a new family favorite! I have had such success with recipes on this site, and this is one is no different. Also so easy! I was looking for something that didn’t require a lot of effort, and this more delivered. Everybody thought it was so fancy and must have taken a lot of time, so I let them think that because it sure looked and tasted that way! Even Brussels sprouts haters loved this dish – I cannot say enough about how good it is.

    • — Terri on January 28, 2021
    • Reply
  • Jenn,
    Can I make this recipe with cauliflower florets?
    Thank you!!

    • — Carla Jourdan on January 9, 2021
    • Reply
    • Hi Carla, I haven’t tried it, but I suspect it should work. Please LMK how it turns out if you try it!

      • — Jenn on January 11, 2021
      • Reply
  • Wow. Made exactly as written with the tiny exception of seasoning the bread crumbs with a tiny bit of poultry seasoning and garlic powder. This is a rich dish perfect for a special occasion. I highly recommend.

    • — LittleMissDelight on January 7, 2021
    • Reply
  • Made this to go with our Christmas dinner and it was delicious!!!!!

    • — Danielle P on December 25, 2020
    • Reply
  • i think i’d like to add some garlic? what do you think? and in what step?
    thanks, making this tomorrow for christmas day!!!! 🙂

    • — Carol on December 23, 2020
    • Reply
    • Hi Carol, I think garlic would be delicious here. I’d add a minced clove along with the cream. Please LMK how it turns out, and happy holidays!

      • — Jenn on December 23, 2020
      • Reply
  • I’m thinking of adding bacon, how would that change the recipie?

    • — Paula on December 22, 2020
    • Reply
    • Hi Paula, You could add bacon to this with no other modifications — sounds yummy — hope you enjoy!

      • — Jenn on December 22, 2020
      • Reply
  • When you say “heavy cream”, what milk fat percentage are you referring to? I am in Canada and I think heavy cream is the same as whipping cream.

    • — Wendy Dawson on December 21, 2020
    • Reply
    • Hi Wendy, Heavy cream has 36% fat. Hope that helps and that you enjoy!

      • — Jenn on December 22, 2020
      • Reply
  • Can I use panko crumbs instead of bread?

    • — Andi on December 3, 2020
    • Reply
    • Hi Andi, I’m sorry but I don’t think panko has enough heft for this dish — I worry that it will sink into the crevices and get absorbed by the cream.

      • — Jenn on December 4, 2020
      • Reply
  • Hi Jen
    Do you think I could make this a day ahead and toast the bread separately? Concerned that the topping will become soggy in the fridge. Thanks

    • — Andrea on November 20, 2020
    • Reply
    • Hi Andrea, For best results, I’d bake the dish up until the point of adding the topping and then refrigerate overnight. When ready to serve, add the topping and finish cooking before serving. Hope that helps!

      • — Jenn on November 20, 2020
      • Reply
      • Thanks!

        • — Andrea on November 23, 2020
        • Reply
  • I am intrigued by this recipe and want to make it. I don’t have a ceramic baking dish (mine are all glass). My metal pan is old and tacky looking. Wondering if I could just brown the bread crumb topping in the oven? Thanks.


    • — Ellen Young on November 12, 2020
    • Reply
    • Hi Ellen, I’d recommend sticking with metal if you don’t have ceramic. I changed the recipe recently because a few people had problems with the glass cracking after they poured the heavy cream into the dish and put it back in the oven. Sorry!

      • — Jenn on November 12, 2020
      • Reply
  • Wow! I tried this tonight as a test run for Thanksgiving. It was absolutely delicious. I followed the recipe exactly and all ingredient amounts were perfect. I can’t wait to make it again in a few weeks! Don’t hesitate on this one. Really, really good!!!

    • — Rebecca on November 7, 2020
    • Reply
  • I’ve made this gratin many times, but the last time I did, the cold heavy cream caused my Pyrex casserole dish to fracture on the bottom, making a huge mess in the oven. I would recommend noting the heavy cream to be room temperature. Otherwise, everything is fabulous as usual!

    • — Stephanie F on October 25, 2020
    • Reply
    • Oh my gosh — I’m so sorry to hear that!! I actually just updated the recipe.

      • — Jenn on October 27, 2020
      • Reply
  • I made this dish and it was fantastic! Thank you, Jenn! Your website and cookbook have the BEST recipes! They are always delicious!

    • — Colette Dryden on June 9, 2020
    • Reply
    • ❤️

      • — Jenn on June 9, 2020
      • Reply
  • Hi, Since in Ontario, Canada they are recommending grocery shopping once a week I am trying to cook with what I have one hand. Do you think using frozen brussel sprouts would compromise the end result substantially?

    • — Elizabeth on March 27, 2020
    • Reply
    • Sure, Elizabeth, they won’t get crispy like fresh ones, but the topping will give the dish a crispy texture. Hope you enjoy!

      • — Jenn on March 27, 2020
      • Reply
  • I made this dish for Christmas dinner. When Jenn says to pay attention to this dish when it’s under the broiler, she means it: the recipe advises to put it under for 3-5 minutes, but within 2 minutes the top was black and my kitchen was full of smoke.

    Luckily, only the top was burnt and I had opted to make it ahead of time. After 30 minutes of meticulously scooping the blackened crust off the top, I was pleased to find the bottom in-tact and tasty. I remade half the crust (only the top layer was burnt), moved the oven rack down a notch, and tossed the dish back in for 1.5 minutes before it was done. If I ever make this again, I’ll set the broiler to Low instead of High.

    Making this recipe as per instructions, I felt that there was too much crust. However, bear in mind that I was forced to eyeball how much crust to replace. This recipe was tasty, but I feel it could be improved by setting your broiler to low in favour of not going through what I did, hahaha.

    The short version: tasty veg dish; a little too crusty on the outside; mind the instructions’ recommendations to watch your dish under the broiler while ignoring the time recommendation of 3-5 minutes–instead, check about every 30 seconds.

  • I’d like to make this but my other foods cook at 400 degrees, not 425. Could I cook it at 400? If so how long?
    Or cook it at 425 initially and then lower to 400 when I add the cream? Then how long?
    Thanks for your help!

    • Sure — it will take just a few extra minutes in the oven if you turn the temp down after you add the cream. Hope you enjoy!

  • Made these this Thanksgiving and it was the star of the meal. I am also going to make it for Christmas. I bought the 2 lbs of sprouts but after I cut them and the loose leaves fell off, it was decreased quite a bit. Would you recommend buying 2 1/2 – 3 lbs for the same size pan? Thank you!

    • Hi Diana, So glad this was a hit! It’s not necessary to increase the amount of Brussels sprouts you buy. (I’ve already accounted for the trimming and the leaves falling off in the recipe.)

  • Do you think I could use Almond Cream? Or a combo of heavy and almond creams?

    • I don’t recommend it here, Kristine. Sorry!

  • I made this recipe for our Thanksgiving Dinner. It was very easy, and I prepared it in the morning. Everyone loved it! (And you were right, Jenn; I made fresh breadcrumbs, rather than canned, and they were nice and crunchy.)

    I would definitely make this again.

  • Made this yesterday as one of our Thanksgiving sides. The only change I made was to use multigrain bread for the bread crumbs. The dish turned out to be a major hit. Will definitely make this again.

    I also made your Creamy Make-Ahead Mashed Potatoes, which is always a big hit and is now the ONLY recipe I use for mashed potatoes.

  • How did you get the bread crumbs to be so uniformly coarse? Please add this step to the recipe and in the video if possible. Thanks so much!

    • Hi Monique, For coarse crumbs, tear the bread with your hands.

  • This is an excellent recipe. It’s even good cold! Other recipes use three times as much cheese or other over-the-top high-fat ingredients, but I agree that’s not necessary with this dish. I imagine I’ll be making this every Thanksgiving for many years to come. Thanks, Jenn!

    • — Louisville, KY
    • Reply
  • I made this to share at a Friendsgiving gathering. This was the bomb!!!! Oh my gosh – I cant event tell you how fun it was to practice skills I had hung up when my girls left home. It was was to make – normal ingredients and well gone before everyone had a taste. I’m keeping this and will be sharing with my daughters too! Thank you!

  • I made it today to test out for Thanksgiving. I WILL be making this for Thanksgiving ! So very rich and decadent-pure indulgence for the big feast!!
    Of course I have to make my “regular “ roasted Brussels sprouts for my daughter who doesn’t like too much dairy! Not a problem tho – I think both versions will be perfect!
    If I don’t get a chance…….Happy Thanksgiving to you Jenn. Thank you for all your wonderful recipes (many of which I will be making for Thanksgiving!) and for sharing your passion and talent for cooking.
    Your recipes are always terrific! ❤️

    • So glad you liked this (and happy Thanksgiving to you too)! xoxo

  • Excellent!!

  • Hi Jen – I was hoping to bring this dish to Thanksgiving, but the host hates all types of cheese. Do you think it will still work if I omit the cheese entirely? Also, can I bake it at home and then serve it room temperature at her house? I probably won’t get any oven time. Thanks – your recipes really are the best!

    • Hi Meg, I think you could get away with omitting the cheese but you may need to season the dish with a pinch more salt. And while I think this is definitely better hot, it would be OK to serve it at room temperature. Hope you enjoy!

  • This looks good but 1/4 cup cheese over a 9×13 dish seems a bit spartan and hardly a gratin.

    • Feel free to add more if you’d like. 🙂

  • Would this work for broccoli?

    • — Elizabeth DiPalma
    • Reply
    • Sure, I think that should work. Please LMK how it turns out with broccoli! 🙂

  • Hi Jen! I am making this for the first time for dinner guests tomorrow (I also want to try it, since I hope to serve it on Thanksgiving!). I was hoping to make it today and reheat it tomorrow, to save myself time after work. The directions are to reheat at 350 for 10-15 minutes. However, I am also making your baked salmon with honey mustard/panko and curried roasted carrots, both of which call for a high oven temp of 425/450. Would it be ok to reheat it at a high temperature? Or should I just try to bake it all at the same time, without making it at all today? Sharing the oven for foods with various temperatures always confuses me.

    Thanks for always helping out! Love your cookbook and recipes!

    • Hi Karen, sorry if I’m responding to this too late to be beneficial! If it’s still helpful, yes, you could reheat the Brussels sprouts in the same oven as the salmon and carrots but they will take less time to heat through. Also, I’d cover them with foil for the first part of reheating and then uncover them for the last few minutes so the topping can crisp up a bit. Hope that helps! 🙂

  • Can you tell me how to make the breadcrumbs? Should I toast the bread and then crumble?

    • No need to toast the bread. Just remove the crust from the bread, tear the bread into medium-sized pieces, put them in a blender or food processor and pulse until coarse crumbs form. Hope that helps!

  • Best brussel sprouts I’ve ever eaten!

  • This is the best brussel sprout recipe I have eaten.

  • I love Brussel sprouts! But this recipe took it to the next level. it was the perfect side dish at Christmas eve.

  • Hi Jen .. can I mix the gruyere cheese with some locatelli cheese ?

    • Sure, Alyse – that will work.

  • If I double this recipe, will it still work in a 9×13 pan? Adjust baking time? Thank you – just love all your recipes!


    • Hi Steph, For the best results and even cooking, I’d divide a double batch between two 9 x 13 baking dishes. Hope that helps!

  • Wow! I am always trying new Brussels sprout recipes trying to find the perfect one. After making this and having the leftovers, I have found my ‘best’ Brussels sprout recipe. This was awesome and received reviews from our guests. I have already bought more sprouts to make another one for Christmas. I am fairly new to this website but so far everything I have tried is a hit with everyone. Thank you!

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