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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Hi Jen,
I made this recipe for Thanksgiving this year and it was a huge hit here !!!
I had leftover FRESH broccoli florets and I decided to play with the same recipe using those exactly the same way and it was amazing !!!! I did not blanch them first just put in raw.
Everyone loved them too !!! I didnt have white bread, so I used Martins Potato bread and it was very tasty !!! Will be making this recipe for years to come just like a lot of your recipes !!! Thank you.
Hi Jen. I’m planning to make this for Thanksgiving. Is there a brand of white bread that you recommend? I am having trouble understanding this part of the recipe, particularly since I don’t anticipate that a regular loaf of white bread would produce “coarse” crumbs. Thanks!
Hi Liane, I’ve used several different brands based on what was available where I was shopping, but the ones that come to mind are Nature’s Own and Arnold. Hope that helps!
I’ve been invited to a friends Thanksgiving. I’m British living in Dubai so this will be my first Thanksgiving. I have been designated brussel sprouts and mac and cheese (thanks to you Mac n Cheese sorted) I want to make this recipe as well but wondering whether to put bacon in the recipe or should I just leave well alone.
Rebecca, the addition of bacon sounds yummy – please LMK how it turns out if you try it!
Hi Jen
I know you said this dish could be made ahead but if I make it on Thursday will it be great for Saturday? Should I freeze it?
Thanks again!
Hi Jen, This is not a great candidate for freezing. I think you can get away with making it on Thursday but wouldn’t push it any longer. Enjoy!
Made for Thanksgiving and it turned out lovely. I brought it to a dinner, so I made it 2 hours in advance and reheated right before serving and it was still good. I wouldn’t change anything.
I made this for Thanksgiving thinking that I would be the only one eating it. I LOVE Brussel Sprouts and did not think it would be a “crowd” pleaser. This recipe was the HIT of the party and EVERYONE asked me for the recipe! I roasted the sprouts the day before. I took a hint from someone else and made the bread crumbs from English muffins. The only thing I changed was that I added 1 cup of the gruyere instead of 1/4 cup. Thank you!!!
Is there a trick to the bread crumbs from 3 slices of bread? Would removing the crust, chopping, and putting in a blender work? Thanks!
Hi Jessica, yep, that would work. Hope you enjoy!
Just tear by hand. Takes 2 minutes. Doesn’t have to be perfect as it all blends in.