Brussels Sprouts Gratin

Tested & Perfected Recipes

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

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 Brussels sprouts 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.

What you’ll need to make brussels sprouts gratin


How to make brussels sprouts gratin

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


  1. 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.
  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

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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, 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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Reviews & Comments

  • 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.

    • — Corrine on January 5, 2020
    • Reply
  • 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!

    • — Judy on December 16, 2019
    • Reply
    • 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!

      • — Jenn on December 18, 2019
      • Reply
  • 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!

    • — Diana on December 2, 2019
    • Reply
    • 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.)

      • — Jenn on December 2, 2019
      • Reply
  • Do you think I could use Almond Cream? Or a combo of heavy and almond creams?

    • — Kristine on November 29, 2019
    • Reply
    • I don’t recommend it here, Kristine. Sorry!

      • — Jenn on November 30, 2019
      • Reply
  • 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.

    • — Jenny Schipae on November 29, 2019
    • Reply
  • 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.

    • — Tom G on November 29, 2019
    • Reply
  • 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!

    • — Monique on November 28, 2019
    • Reply
    • Hi Monique, For coarse crumbs, tear the bread with your hands.

      • — Jenn on November 30, 2019
      • Reply
  • 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 on November 28, 2019
    • 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!

    • — Tracey on November 22, 2019
    • Reply
  • 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! ❤️

    • — Lisa on November 16, 2019
    • Reply
    • So glad you liked this (and happy Thanksgiving to you too)! xoxo

      • — Jenn on November 18, 2019
      • Reply
  • Excellent!!

    • — Lisa on November 16, 2019
    • Reply
  • 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!

    • — Meg on November 16, 2019
    • Reply
    • 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!

      • — Jenn on November 19, 2019
      • Reply
  • This looks good but 1/4 cup cheese over a 9×13 dish seems a bit spartan and hardly a gratin.

    • — Dave on November 14, 2019
    • Reply
    • Feel free to add more if you’d like. 🙂

      • — Jenn on November 15, 2019
      • Reply
  • Would this work for broccoli?

    • — Elizabeth DiPalma on November 14, 2019
    • Reply
    • Sure, I think that should work. Please LMK how it turns out with broccoli! 🙂

      • — Jenn on November 14, 2019
      • Reply
  • 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!

    • — Karen on November 4, 2019
    • Reply
    • 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! 🙂

      • — Jenn on November 5, 2019
      • Reply
  • Can you tell me how to make the breadcrumbs? Should I toast the bread and then crumble?

    • — Gaye on October 26, 2019
    • Reply
    • 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!

      • — Jenn on October 28, 2019
      • Reply
  • Best brussel sprouts I’ve ever eaten!

    • — Carlye on October 14, 2019
    • Reply
  • This is the best brussel sprout recipe I have eaten.

    • — Carol on April 11, 2019
    • Reply
  • I love Brussel sprouts! But this recipe took it to the next level. it was the perfect side dish at Christmas eve.

    • — Sharon on December 25, 2018
    • Reply
  • Hi Jen .. can I mix the gruyere cheese with some locatelli cheese ?

    • — Alyse on December 23, 2018
    • Reply
    • Sure, Alyse – that will work.

      • — Jenn on December 24, 2018
      • Reply
  • If I double this recipe, will it still work in a 9×13 pan? Adjust baking time? Thank you – just love all your recipes!


    • — Steph on December 20, 2018
    • Reply
    • 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!

      • — Jenn on December 20, 2018
      • Reply
  • 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!

    • — Mary F on December 20, 2018
    • Reply
  • Made a double batch for Thanksgiving and transported it 30 min and reheating. Delicious and I’ve never been a Brussels sprouts person. Husband preferred the texture served fresh from oven rather than reheated.

    • — Janet on November 23, 2018
    • Reply
  • I followed the recipe exactly and it came perfectly! Your recipes are consistently fabulous! Thank you!

    • — Lisa Perls on November 22, 2018
    • Reply
    • Can I use wheat bread instead of white? Would it change the taste?


      • — Jaclyn on October 29, 2019
      • Reply
      • Sure! Hope you enjoy. 🙂

        • — Jenn on October 29, 2019
        • Reply
  • I just received your cookbook and I love the recipes!!! My question is can broccoli be used instead of Brussels sprouts?

    • — Donna on November 17, 2018
    • Reply
    • Sure, Donna. Glad you love the cookbook!

      • — Jenn on November 17, 2018
      • Reply
  • Hi Jenn. Have you ever added panchetta to the Gratin? Love your recipes. 😊

    • — Jackie Brown on November 17, 2018
    • Reply
    • I haven’t but I think it’s a good idea. 👍

      • — Jenn on November 18, 2018
      • Reply
      • I was thinking of browning the panchetta and cooking the sprouts in the rendered fat?

        • — Jackie Brown on November 19, 2018
        • Reply
        • Sounds delicious! Please let me know how it turns out. 🙂

          • — Jenn on November 20, 2018
          • Reply
          • Will do. How do I order one of your cookbooks?

            • — Jackie Brown on November 20, 2018
          • Hi Jackie, You can find it in most book stores but the easiest thing is probably to order it on Amazon. Hope you enjoy it! ☺️

            • — Jenn on November 20, 2018
  • Hi Jenn! I’ve been eyeing this recipe for awhile, and finally made it today. After reading all the reviews, I decided to make it early (around noon) all the way up to broiling the top. I had some of it (liked it) and put it in the fridge for later, reheated it at dinner time, and it was even better than it was earlier. I’ll definitely be making it for the holidays.

    • — Carol on November 14, 2018
    • Reply
  • Hi Jenn!
    Quick question…..Could I use panko breadcrumbs for the “coarse” breadcrumbs in this recipe? Thanks! LOVE your cookbook and your recipes!

    • — Suzanne on November 14, 2018
    • Reply
    • Hi Suzanne, I don’t think panko has enough heft for this dish — I worry it will sink into the crevices and get absorbed by the cream. Sorry!

      • — Jenn on November 15, 2018
      • Reply
      • Jenn & Suzanne,
        I love this recipe and have only used panko from Trader Joe’s to make it so I cannot compare it to your original recipe. That being said, very little falls into the crevices; most stay on top and get crispy. I think the mixture of cheese and butter help them adhere together and stay on top.
        It is worth a try.
        Happy Thanksgiving!

        • — Melissa on November 21, 2018
        • Reply
        • Good to know – thanks, Melissa! 🙂

          • — Jenn on November 22, 2018
          • Reply
  • If made a day ahead of time without the topping, does broiling it with the topping heat the vegetables or do they need to be reheated at 350 degrees for 10-15 minutes before broiling with the topping? I love this recipe but haven’t made it ahead of time before and want everything to be hot but not over cooked.

    • — Terri on November 12, 2018
    • Reply
    • Hi Terri, For best results, I’d bake the dish up until the point of adding the topping and then refrigerate. When ready to serve, add the topping and finish cooking before serving. Hope that helps!

      • — Jenn on November 12, 2018
      • Reply
  • Hi Jenn!

    First off, I made your short ribs last night and they were to die for!!! The sauce was spectacular as well, another winner! I’m making the brussels sprouts gratin tonight but I only have half the amount of brussels sprouts as I’m only cooking for 3 people. Silly question, I normally would cut all the ingredients in half, but would the brussel sprouts still turn out okay if I used the full amount of heavy cream, cheese, and bread crumbs? I may cut back on the cream to avoid getting the brussel sprouts soggy, but I think it would be okay to at least use the full amount of cheese and bread crumbs. Would love to get your advice on this one, and thank you for all your wonderful recipes!!! My friends & family love them as well, and we look forward to your next cookbook! So glad I came upon your site a long time ago, and love your amazing dishes! Thanks again!

    • — Stacey on October 28, 2018
    • Reply
    • Hi Stacey, So glad you liked the short ribs! I’d cut back on the cream but agree that you could use the full amount of cheese and breadcrumbs – how could that be bad, right?! 🙂

      • — Jenn on October 28, 2018
      • Reply
  • Made this for a party this weekend to make sure there would be food for my vegetarian friends. These were so good that the meat-eaters ate all of them before the vegetarians could even try it!

    • — Jake on October 8, 2018
    • Reply
  • I love this recipe and sometimes I add goat cheese too and a little Cayanne pepper but is perfect as is !

    • — Laura Weismann on October 4, 2018
    • Reply
  • 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!

    • — Deanna on October 4, 2018
    • Reply
  • 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!

        • — Jenn on November 21, 2018
        • Reply
        • 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.

          • — Joan on September 18, 2019
          • Reply
          • 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!

            • — Jenn on September 19, 2019
  • 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. 🙂

  • 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.

    • — Stephanie Johnson
    • Reply
  • 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.

    • It won’t curdle, Rose – no worries!

    • Can I freeze leftovers?

      • — Josie on November 26, 2019
      • Reply
      • Because of all the dairy this contains, I don’t think they’d freeze very well — sorry!

        • — Jenn on November 27, 2019
        • Reply
  • Hi Jenn, I could only find Brussels Sprouts sold on the stalk, so I have no idea how many pounds of sprouts that is. How many cups of halved sprouts do I need?

    • Hi Andy, Because I buy two pound bags of Brussels sprouts for this recipe, I’ve never measured them in cups, so I can’t say for sure. I used this tool, though, and it indicates that 2 pounds would be the equivalent of about 10 cups (but it doesn’t calculate them cut in half). Hope this helps at least a bit!

  • Hi! I’ve made this dish many times for the holidays and it’s always a huge hit…love it! I’ve always made it the day of the party, but I know it can be made ahead of time. The question is…how much ahead of time? Can I get away with 2 days or just the day before? Thanks for all your amazing recipes!

    • Two days is perfectly fine, Lori. Happy Thanksgiving!

  • Do you ever make chestnuts? If so what method do you use to “cook?”

    • I can’t say that I have any experience with chestnuts — sorry!

  • Jenn –

    Just for clarification. If I make ahead and refrigerate, not bake, I can then bake them Thanksgiving, correct? Or do you prefer to bake, refrigerate and reheat? Which is best for this recipe to retain flavor and freshness?

    • Hi Cindi, For best results, I would bake up until the point of adding the topping and refrigerate. Before serving, I’d sprinkle the topping on top and finish cooking. Hope that helps!

  • Can I use half and half instead of cream? Thanks! Love all your recipes!!

    • Glad you like the recipes! I think this dish is best with cream, but you could get away with half & half here. Hope you enjoy!

  • Due to my busy work schedule and other commitments, I’m all about making ahead and freezing, as long as it won’t alter the texture or flavor. Can this recipe be made ahead, at least in part, and frozen?

    • Hi Kim, this can be made ahead and refrigerated, but I don’t think it would freeze very well– sorry!

  • Are the breadcrumbs toasted? Or do you just crumble the bread?

    • No need to toast the breadcrumbs — enjoy!

  • Hi,
    Just a quick question. If made ahead, will the crumbs get crispy again when reheated, or should I wait with putting the crumbs on after reheating the dish?
    Just what I was looking for! Thanks for your wonderful recipes. Never had a bad one!

    • Yes, they will get crispy again; just make sure to leave the dish uncovered when reheating it in the oven. Hope you enjoy!

  • Jenn,
    When you make this ahead….do you bake it with the crumbs and cheese or do you only do that just before serving?
    Also, is this dish as good made the day before?

    • Hi Michelle, You’d fully prepare it with the bread crumbs and the cheese. And I do think it’s just as good when made ahead and reheated.

  • This recipe is a keeper. Simple ingredients and always comes out right. Love the gruyere and brussels sprouts combination. Love the website – great recipes.

  • I’ve made this recipe several times and each time it comes out perfectly. I never deviate from the recipe and it is delicious.

  • Made this last night. Followed the recipe exactly as written. It was delicious! DH and my 2 boys really do not like Brussels sprouts… the boys are picky eaters, but everyone loved it! DH and one boy even went back for seconds!

  • My mother hates Brussels sprouts, but she absolutely loved this!

  • Excellent recipe for brussels! I was looking for something a little different and the gratin did it. My husband loved it and asked that I make it again…immediately!

  • Love Brussels sprouts and love that this can be made the day before. Might add some crispy bacon bits to the topping before baking. Finally, sun in the Pacific Northwest. Planted 5 Brussels sprouts plants yesterday. Will make this recipe for sure. Thanks ??!

  • I love the Brussels Sprouts Au Gratin recipe. We love the sprouts and this is so easy and delicious! Try it, you’ll like it. Mikey likes it!

  • Brussels sprouts are one of my food loves and I am always looking for new ways to serve them. This recipe, followed to the letter, is incredible. Make it! The crunchiness really stands out and enhances the overall appeal.

  • Perfect as written; creamy, nutty, and delicious. Easy enough for weeknights, and fancy enough for holidays. Great recipe!

  • I have another brussels sprouts gratin recipe; but it is much heavier than this one. This is simpler to assemble, lighter, but still with a rich flavor. The taste of the sprouts really comes through!

  • I enjoy your recipes so much, please keep creating! I made this last night with ingredients I had on hand (store bought italian breadcrumbs, half and half and parmesiano regiano.) This dish was decadent! I’m eating the leftovers for breakfast with my coffee. I can’t wait to try it as written.

  • This recipe is delicious. I didn’t change a single thing. I love that it’s make ahead too!

  • My family is funny. On the holidays, they really are not happy unless the same traditional dishes are served. However, my daughter and I like to try different things. We made this recipe as written and surprise, surprise, EVERYONE ate the brussel sprouts and most had seconds. The leftovers were just as good. This will be added to the “traditional” family holiday recipe list. Note, we might add bacon crumbles to the top next time. Everything is better with bacon!

  • Awesome recipe!! It was a hit at thanksgiving and a few days later my sister even asked me if I could send her the recipe! So delicious. Another onceuponachef masterpiece that came out perfect!! I love your recipes!! Always my go-to website!! Thank you Jenn!

  • I made this recipe exactly as written. It was a good recipe…the only reason I’m giving it only three stars is that it didn’t really do anything for me. I usually love my Brussels roasted in some variety…and even though these started roasted, in the end, they were kind of mushy and they didn’t have much distinctive Brussels flavor. So not a BAD recipe…just not my style.

  • These were fabulous! A Rich and decadent side dish that even our 5 year old non-vegetable eating child liked AND even asked for more! Made them exactly as stated and I wouldn’t change a thing. A must try for anyone who likes or doesn’t like Brussel Sprouts, these will change your mind if your not a BS fan. We will be adding these to our Christmas dinner menu.

  • OMG!! Over the top delicious.

    I’m usually a brussel sprout purist – simple roasting with olive oil. . . but this dish was amazing. Rich, moist with lovely crunch. May never go back to “naked” sprouts again

  • I can’t say enough good things about this recipe. I made this for Thanksgiving this year and last year. Both years everybody raved about it. It was creamy and delicious. Even the people at the table who swear they don’t like Brussels sprouts liked this dish. The only thing I’m wondering about is what to do with the individual leaves that come off of the Brussels sprouts. Do you discard them or just throw them into the dish? The loose leaves tend to burn when under the broiler very quickly while the rest of the dish is just nicely browned.

    • Hi Leslie, so glad this dish has been a hit at your thanksgiving dinners! Whether or not you discard the outer leaves is really personal preference. I happen to love the loose charred leaves, but they’re not for everyone. If they don’t appeal to you, I’d just discard them.

  • I made these for Thanksgiving, they are absolutely delicious. My son who is not a big vegetable guy ate two big helpings. Everyone loved them. I loved the crunch of the breadcrumbs on top and the creaminess added from the cheese and cream.

  • could i use Broccoli instead, Thanks

    • Yes Margie, that should work. I’d love to hear how it turns out this way!

  • This recipe is so simple and delicious. I tasted a sprout after the cream cooked with them and it was so delicious. It was hard to stop eating them and save some for my guests. I halved the recipe and cooked it in an 8 x 8 pyrex dish and it is was perfect! The sprouts turn out very tender and creamy, the addition of the crunch with the bread crumbs and gruyere just took it over the top. I also want to mention that I cooked the sprouts and added the cream the night before serving. The next day I added the breadcrumbs and cheese and baked it for 15 minutes and then broiled it for a few minutes to brown the top. It was perfect! I absolutely recommend this recipe and will be making it often.

  • Hi Jen, how would dried cranberries be if I added some? I want to make this as a side dish for my Christmas dinner. I usually do a roasted Brussels sprout with cranberries and balsamic glaze but the idea of doing the casserole a day ahead is very helpful. I just wonder how the cranberries would pair in this recipe?

    • Hi Diane, Honestly, I think cranberries would work better in a dish with oven roasted brussels sprouts rather than one with cream like this one. Sorry! Hope that helps!

  • This was fabulous, easy and fast. Got raves from a table full of gourmet chefs last night. Thank you. The only thing I added was a little garlic flavored olive oil with the butter when roasting. Excited to try your other recipes now that I have found your site.

  • served this up yesterday…thanks for another huge hit of a recipe! many many comments on how good this was. the toasted crumbs add a nice bit of crunchy texture.

  • Thanks, Jen.
    Yes, it was an actual Pyrex dish and I really felt comfortable using it….won’t ever do that again!! Happy Thanksigiving to you!!

    • — Wendy G Schoenburg
    • Reply
  • OMG!!! Everything was going great…then I added the cream, which I thought was close to room temp and my pyrex dish exploded…all over the oven & kitchen!! Yes, I took a picture…
    Luckily this happened today and NOT tomorrow…I also have an extra 2 lb. bag of brussell sprouts…think I will repeat but put the brussell sprouts in a pan, on the stove, and add the cream…then back
    to pyrex and let bread crumbs bake…hopefully they will brown!! Any suggestions?? BTW, all the other recipes are going flawlessly and are so delicious!

    • — Wendy G Schoenburg
    • Reply
    • Yikes, Wendy! I have never heard of that happening before! I looked it up and found this article, which is concerning! Was it an actual Pyrex dish or another brand? Anyway, I would definitely use a sturdy ceramic baking dish if you have one.

  • You may not be able to answer this in time!! I will be using a pyrex glass baking dish and don’t know if it can withstand such high oven temps….I suppose I could use a baking sheet and transfer veggies to baking dish…but will putting it under the broiler for a few minutes cause the glass to shatter??

    • — Wendy G Schoenburg
    • Reply
    • Hi Wendy, I feel comfortable putting my pyrex under the boiler for a short period of time, especially if it’s already hot (as this will be). But I wouldn’t want to be responsible for any exploding pyrex dishes, so proceed at your own risk :)!

  • Hi Jenn! I want to make this for thanksgiving and I am debating between this recipe and your brussel sprouts with maple syrup, bacon and pecans. I know they are very different recipes, but I love the idea of bacon and brussel sprouts together. Do you think I could add bacon to this recipe? Or would it throw the flavor off too much?

    • I do think you could add bacon to this — sounds delish!

  • I do want to include brussels sprouts in my Thanksgiving menu…was deciding between the kale & brussels spouts salad and this recipe….I like the fact that both can be made/cooked ahead of time and just reheat the gratin before serving…also like the idea of using 1/2 and 1/2 instead of heavy cream!! Can’t wait to try it!! Thank you.

    • — Wendy G Schoenburg
    • Reply
  • How horrible would it be to make it with whole milk rather than the cream?

    • Hi Lisa, I think it’s doable, but not advisable. The milk won’t reduce as well as the heavy cream, so the sauce could be a little runny/thin.

  • Can you use something lighter than cream? Half and half, maybe?

    • — MaryAnn Heimburg
    • Reply
    • Hi MaryAnn, I think this is best with cream, but I think you could get away with 1/2 & 1/2 here. Hope you enjoy!

  • This was so was delicious. My mom already asked me to make it again next week Will definitely make for company. One of the best side dishes I have had in a long time.

  • AMAZING! These are beyond delicious! My son isn’t a big fan of brussels sprouts at all but I am super excited to say he had not one but two helpings!

  • I made TWO casseroles of this recipe this week! One for home, one for a party at work. It was a hit both places! The work party was kind of a breakfast / brunch time, but my co-workers were eating the brussels sprouts instead of cupcakes at 10 a.m.! You know that you have a hit when folks do that!

    I couldn’t find Gruyere at my small local supermarket, so I substituted a five-cheese Italian blend that was pre-shredded. Not bad, but really want to try it with Gruyere next time.

    Also, the fact that this can be made ahead and reheated is perfect. What a timesaver! It reheats and tastes great

  • Brussel sprouts are controversial. People either love them or hate them. The recipe for brussel sprouts gratin converted that haters to lovers. I first made this recipe for dinner one night. My husband is a “hater” of brussel sprouts. He was my first convert. He couldn’t stop eating them. Next I made them for a dinner party as they are beautiful as well as delicious. Another success–everyone, even the haters, loved these brussel sprouts. The recipe was easy to follow, the ingredients were all common items, some I had in the house and didn’t have to buy them. I follow the recipe and the sprouts come out perfect every single time. I wouldn’t change a thing. Thank you for a delicious vegetable recipe. It’s so good, I could make a meal out of the casserole. It can be served with beef, chicken or fish–it’s a great accompaniment.

  • Hi Jenn,
    Quick question….can I use store bought breadcrumbs or will it make the recipe not come out as good? Many thanks.

    • Hi Kelly, Unfortunately, for this one you really need homemade — sorry!

      • That’s good to know. I guess I will just have to face my “homemade bread crumb” phobia lol. Any words of wisdom on the best way to do them?

        • Kelley, 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– not so scary :).

          • I don’t have a blender or a food processor…how else can I make bread crumbs?

            • — Marie
          • Hi Marie, a blender would work here too. Hope you enjoy!

            • — Jenn
          • Seems like you could let the bread dry out, break into several pieces and then “shread” with a fork or put in zip lock bag and run rolling pin or glass over it.

            • — wjs
  • Best Brussels Sprouts recipe I’ve ever had. I followed the revision of another reviewer and added extra Gruyere with the Cream. Fantastic!!

  • I have a freezer full of frozen brussel sprouts. Can those be substituted for the fresh in your recipe?

    • Yes, they won’t get crispy like fresh Brussels sprouts, but the topping will give the dish a crispy texture.

  • I’m not a fan of brussel sprouts, but I’m going to give this a try for our family! It looks so good, makes me wonder why I don’t like them 🙂 is there a cheese I could substitute for Gruyere?

    • Sure Sarah, you could use comte or beaufort cheese, or you could just eliminate the cheese.

      • Hi Jenn!
        Would pre-shredded Brussels sprouts work in this recipe?

        • — Leslie on December 3, 2019
        • Reply
        • I wouldn’t recommend that for this recipe — sorry!

          • — Jenn on December 3, 2019
          • Reply
  • Great recipe to kick up the roasted Brussels sprout veggie dish..

  • Delicious! I’ve made it twice so far. It was a hit at Thanksgiving.

  • Wow!!! I made this not once, but twice for the Thanksgiving Holiday this year. Once for my family get together and once for my husband’s family! It became an immediate favorite of all – even those that said they don’t like brussel sprouts! I did add a little of the shredded cheese to the cream before baking to make it even creamier! This is more than a five star recipe!

  • Love this dish. Took it to two parties and gave your website to anyone who asked for the recipe.

  • I served this for Thanksgiving! It was a total hit, I’ve told several friends about it and even sent them your website info. Another fabulous recipe!

  • Jenn, I love your site and recipes. The Brussels Sprouts Gratin is phenomenal! A huge hit on Thanksgiving!! This one will become a holiday tradition for sure.
    It would be great if you would make your site PepperPlate friendly to easily save your recipes in PepperPlate.
    If I had any complaint, it is that every page of your site is littered with advertising, popups and computer slowing videos…the pages can be mostly unresponsive & take forever to finish loading. (Older computer)

    • Hi George, So glad you enjoyed the Brussels sprouts and though I’m not familiar with it, I’ll look into what PepperPlate is and if it makes sense for the site. SO sorry about the distracting ads– we are having some technical issues with them and I know it’s been frustrating. We are in the process of having it addressed. Thanks for your patience!

  • Oh my goodness truly delicious. It doesn’t even need the breadcrumbs on top.

  • I made this last night and it was fantastic!! I will be making it again over the Thanksgiving weekend for my son who wasn’t home for the first batch.

  • This was a fantastic recipe and I thought I didn’t like brussel sprouts. As I am the cook in the house I am always looking for something interesting and maybe even my wife might like. Well, she loved them and has asked when can we have them again. Now thats a great recipe!

  • Love Brussel sprouts, and how can you go wrong with whipping cream and gryere cheese. Thanks for the recipe.

  • I wasn’t sure if we are supposed to toast the bread to make breadcrumbs, or just tear it apart. The recipe didn’t indicate. Thank you!!! Love your recipes!
    (Brussels sprouts gratin)

    • Hi Donna, Thank you! The bread should be fresh. Thanks for pointing that out; I will clarify in the recipe 🙂

  • On this Brussels sprout gratin recipe to make ahead. Do you do all the steps including the bread crumbs?

    • Yes Kathleen, you fully prepare the recipe (including the breadcrumbs) in advance. Enjoy!

  • Hi Jen,
    Can you prepare the entire dish ahead of time (the day or night before) and bake Thanksgiving day?

    • You can prepare it entirely ahead and then just reheat on Thanksgiving — you won’t need to bake it again.

      • Thanks Jen for the quick reply. However, I meant can you prepare (not cook) the dish the day before and then actually bake/cook it the next day. I am sorry for not being clear.

        • Ahh, sorry! Yes, it’s fine to prepare the day before, although that would only entail trimming the sprouts and measuring out all the ingredients, so not sure it would be a huge timesaver. You might roast the Brussels sprouts the day before, then finish the recipe right before serving.

  • I have loved every recipe on your site that I have made. I just read this Brussels Sprout recipe. It WILL be on our Thanksgiving table!! Can’t wait. Headed to my farmers market right now.

  • This is delicious. Time-consuming to make, but worth the trouble!

  • This recipe looks great but a member of my family is allergic to cheese. Can you suggest an alternative for the topping? Cream cheese is an option.

    • Hi Julie, You can just omit the cheese.

  • Great recipe! I made it for the first time on Wednesday and we really enjoyed it. I had a quick question though. I am planning on either 1 1/2 or doubling this recipe for Thanksgiving. How will this change the cooking time if I put it all in one large casserole? Thanks!

    • Hi Julie, So glad you all enjoyed it! You will likely need to cook it a bit longer (especially the step to reduce the cream), but it’s hard to say by how much since I haven’t tried it. I would just keep an eye on it. Happy Holidays!

      • Thanks so much for your quick reply! By the way, I am also making your Brie appetizer for Thanksgiving! I love your recipes!

  • Hi!
    Any suggestions for making this in the crockpot (need the oven for so many things) and gluten free? (not necessary, but would be nice for one guest)
    Thank you

    • Hi Julie, Unfortunately, I don’t think this will work in a crockpot. Sorry! But you could easily omit the breadcrumbs and just add more cheese.

  • If you were making it a day in advance would you only do step 1 and than finish the remaining steps when you are ready to serve?

    • Hi Dawn, You could roast the sprouts and then hold off on the rest until before serving — that will work perfectly — but I have also made the entire dish ahead and it reheats well (see directions for reheating in recipe) — the top crisps right back up.

  • Hi Jen can’t wait to try out another one of your delicious recipes for thanksgiving. Can I use dry bread crumbs or panko bread crumbs.

    • Hi Bea, Honestly, I’d stick to the fresh breadcrumbs in this recipe because they are coarse and you won’t be able to get the same texture with dried or panko. Sorry!

  • This would be great as a gluten free veggie side by just skipping the breadcrumbs.

  • Can you sub panko breadcrumbs (maybe 1/2 cup) for the white bread? I have been doing this lately in recipes that call for white bread.

    • Hi Marcy, I too use panko whenever possible but coarse fresh bread crumbs work much better in this recipe. Sorry!

  • This dish – exactly – has been a favorite on our Thanksgiving table for many, many years! We love it – even those who claim not to like brussels sprouts!!

    • I love this recipe using cream with the sprouts. I do add one more ingredient and that is a good drizzle of fresh lemon juice prior to putting out for serving. We have the best lemons ever from our huge lemon tree, and I am a lemon nut.

      • — Karen on December 13, 2018
      • Reply

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