Brussels Sprouts Gratin

5 stars based on 55 votes

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.


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Brussels Sprouts Gratin

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 breadcrumbs, 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 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.
  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 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).
  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.
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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.

Reviews & Comments

  • 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!

    - Karen R on June 14, 2018 Reply
    • 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! 🙂

      - Jenn on June 15, 2018 Reply
  • 5 stars

    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!!

    - Erica on April 1, 2018 Reply
  • 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.

    - RoseMarie avery on December 21, 2017 Reply
    • Hi RoseMarie, Yes and yes 🙂

      - Jenn on December 22, 2017 Reply
  • 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!

    - Christina on December 19, 2017 Reply
    • Sure, Christina, as long as the cheese melts well, it should work nicely. I’d love to hear how it turns out with Cheddar!

      - Jenn on December 19, 2017 Reply
  • 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!

    - Cindy on December 19, 2017 Reply
    • So glad you like the recipes! Yes, you can use gluten-free bread crumbs here. Hope you enjoy!

      - Jenn on December 19, 2017 Reply
  • 5 stars

    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!

    - Noel on December 6, 2017 Reply
  • 5 stars

    Absolutely awesome- loved these.😊

    - Carol Johnson on December 4, 2017 Reply
  • 5 stars

    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.

    - susie b on December 2, 2017 Reply
    • Love that idea for the breadcrumbs, Susie. Glad they were a hit. 🙂

      - Jenn on December 2, 2017 Reply
  • 5 stars

    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.

    - Tricia Johnson on November 30, 2017 Reply
  • 5 stars

    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!

    - Ann Janzen on November 30, 2017 Reply
  • 5 stars

    Very delicious! Made them for Thanksgiving and they were a big hit!

    - Judy on November 30, 2017 Reply
  • 5 stars

    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!

    - TAMARA R HARMON on November 30, 2017 Reply
  • 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

    - Pat Waites on November 30, 2017 Reply
  • 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 on November 30, 2017 Reply
  • 5 stars

    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!

    - Iralyn on November 26, 2017 Reply
  • 5 stars

    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.

    - Diane W. on November 26, 2017 Reply
  • 5 stars

    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.

    - Mary M. on November 25, 2017 Reply
  • 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.

    - Rose Blu on November 23, 2017 Reply
    • It won’t curdle, Rose – no worries!

      - Jenn on November 23, 2017 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?

    - Andy on November 22, 2017 Reply
    • 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!

      - Jenn on November 22, 2017 Reply
  • 5 stars

    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!

    - Lori on November 20, 2017 Reply
    • Two days is perfectly fine, Lori. Happy Thanksgiving!

      - Jenn on November 20, 2017 Reply
  • Do you ever make chestnuts? If so what method do you use to “cook?”

    - Susie on November 16, 2017 Reply
    • I can’t say that I have any experience with chestnuts — sorry!

      - Jenn on November 17, 2017 Reply
  • 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?

    - Cindi on November 16, 2017 Reply
    • 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!

      - Jenn on November 16, 2017 Reply
      • It does, thank you!

        - Cindi on November 16, 2017 Reply
  • Can I use half and half instead of cream? Thanks! Love all your recipes!!

    - Kathy on November 16, 2017 Reply
    • 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!

      - Jenn on November 16, 2017 Reply
  • 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?

    - Kim on November 10, 2017 Reply
    • Hi Kim, this can be made ahead and refrigerated, but I don’t think it would freeze very well– sorry!

      - Jenn on November 11, 2017 Reply
  • Are the breadcrumbs toasted? Or do you just crumble the bread?

    - Monica on October 26, 2017 Reply
    • No need to toast the breadcrumbs — enjoy!

      - Jenn on October 26, 2017 Reply
  • 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!

    - Maria Roberts on October 11, 2017 Reply
    • Yes, they will get crispy again; just make sure to leave the dish uncovered when reheating it in the oven. Hope you enjoy!

      - Jenn on October 11, 2017 Reply
  • 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?

    - Michelle on October 5, 2017 Reply
    • 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.

      - Jenn on October 6, 2017 Reply
  • 5 stars

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

    - JS from PA on September 14, 2017 Reply
  • 5 stars

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

    - Patti on September 14, 2017 Reply
  • 5 stars

    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!

    - Melissa on August 31, 2017 Reply
  • 5 stars

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

    - Taylor W. on July 15, 2017 Reply
  • 5 stars

    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!

    - LKWAY on June 22, 2017 Reply
  • 3 stars

    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 ??!

    - Anni Lind on June 22, 2017 Reply
  • 5 stars

    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!

    - Susan on May 11, 2017 Reply
  • 5 stars

    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.

    - rust on April 29, 2017 Reply
  • 5 stars

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

    - Janet on April 27, 2017 Reply
  • 5 stars

    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!

    - Paula Rankin on March 16, 2017 Reply
  • 5 stars

    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.

    - Lilly on February 23, 2017 Reply
  • 5 stars

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

    - Kim on February 20, 2017 Reply
  • 5 stars

    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!

    - Julie Traver on February 14, 2017 Reply
  • 5 stars

    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!

    - Brie on December 22, 2016 Reply
  • 3 stars

    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.

    - Janice on December 8, 2016 Reply
  • 5 stars

    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.

    - Courtney on December 4, 2016 Reply
  • 5 stars

    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

    - Julie Roedell on December 3, 2016 Reply
  • 5 stars

    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.

    - Leslie on December 2, 2016 Reply
    • 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.

      - Jenn on December 2, 2016 Reply
  • 5 stars

    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.

    - Trudy Black on December 2, 2016 Reply
  • could i use Broccoli instead, Thanks

    - Margie Brosseau on December 1, 2016 Reply
    • Yes Margie, that should work. I’d love to hear how it turns out this way!

      - Jenn on December 5, 2016 Reply
  • 5 stars

    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.

    - Amanda Ward on December 1, 2016 Reply
  • 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?

    - Diane on November 30, 2016 Reply
    • 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!

      - Jenn on November 30, 2016 Reply
  • 5 stars

    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.

    - Patricia on November 26, 2016 Reply
  • 5 stars

    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.

    - david on November 25, 2016 Reply
  • 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 on November 24, 2016 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 on November 23, 2016 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.

      - Jenn on November 24, 2016 Reply
  • 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 on November 23, 2016 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 :)!

      - Jenn on November 23, 2016 Reply
  • 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?

    - Brie on November 21, 2016 Reply
    • I do think you could add bacon to this — sounds delish!

      - Jenn on November 21, 2016 Reply
  • 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 on November 11, 2016 Reply
  • How horrible would it be to make it with whole milk rather than the cream?

    - lisa on November 3, 2016 Reply
    • 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.

      - Jenn on November 4, 2016 Reply
  • Can you use something lighter than cream? Half and half, maybe?

    - MaryAnn Heimburg on November 3, 2016 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!

      - Jenn on November 3, 2016 Reply
  • 5 stars

    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.

    - Pamela on October 12, 2016 Reply
  • 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!

    - RNF0424 on October 6, 2016 Reply
  • 5 stars

    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

    - Mary on October 6, 2016 Reply
  • 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.

    - Libby Levinson on October 6, 2016 Reply
  • Hi Jenn,
    Quick question….can I use store bought breadcrumbs or will it make the recipe not come out as good? Many thanks.

    - Kelley on February 4, 2016 Reply
    • Hi Kelly, Unfortunately, for this one you really need homemade — sorry!

      - Jenn on February 4, 2016 Reply
      • 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 on February 4, 2016 Reply
        • 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 :).

          - Jenn on February 5, 2016 Reply
          • I don’t have a blender or a food processor…how else can I make bread crumbs?

            - Marie on November 18, 2016
          • Hi Marie, a blender would work here too. Hope you enjoy!

            - Jenn on November 18, 2016
          • 1 stars

            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 on May 1, 2017
  • 5 stars

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

    - Cindy on January 30, 2016 Reply
  • I have a freezer full of frozen brussel sprouts. Can those be substituted for the fresh in your recipe?

    - Jeanne on January 21, 2016 Reply
    • Yes, they won’t get crispy like fresh Brussels sprouts, but the topping will give the dish a crispy texture.

      - Jenn on January 21, 2016 Reply
  • 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?

    - Sarah on January 7, 2016 Reply
    • Sure Sarah, you could use comte or beaufort cheese, or you could just eliminate the cheese.

      - Jenn on January 7, 2016 Reply
  • 5 stars

    Great recipe to kick up the roasted Brussels sprout veggie dish..

    - Fay Williams on December 26, 2015 Reply
  • 5 stars

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

    - Julie on December 10, 2015 Reply
  • 5 stars

    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!

    - Vickie Cannon on December 10, 2015 Reply
  • 5 stars

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

    - Jan on December 10, 2015 Reply
  • 5 stars

    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!

    - Becky Jancosko on December 3, 2015 Reply
  • 5 stars

    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)

    - George Murphy on December 3, 2015 Reply
    • 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!

      - Jenn on December 3, 2015 Reply
  • 5 stars

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

    - Leigh K. on November 28, 2015 Reply
  • 5 stars

    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.

    - Debbie on November 25, 2015 Reply
  • 5 stars

    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!

    - Jim Ryan on November 25, 2015 Reply
  • 5 stars

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

    - Fran Hitchcock on November 24, 2015 Reply
  • 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)

    - Donna Fletcher on November 23, 2015 Reply
    • Hi Donna, Thank you! The bread should be fresh. Thanks for pointing that out; I will clarify in the recipe 🙂

      - Jenn on November 23, 2015 Reply
  • On this Brussels sprout gratin recipe to make ahead. Do you do all the steps including the bread crumbs?

    - Kathleen on November 23, 2015 Reply
    • Yes Kathleen, you fully prepare the recipe (including the breadcrumbs) in advance. Enjoy!

      - Jenn on November 24, 2015 Reply
  • Hi Jen,
    Can you prepare the entire dish ahead of time (the day or night before) and bake Thanksgiving day?

    - Willa on November 23, 2015 Reply
    • You can prepare it entirely ahead and then just reheat on Thanksgiving — you won’t need to bake it again.

      - Jenn on November 23, 2015 Reply
      • 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.

        - Willa on November 23, 2015 Reply
        • 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.

          - Jenn on November 23, 2015 Reply
  • 5 stars

    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.

    - Debbie Hudson on November 22, 2015 Reply
  • 5 stars

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

    - Donna on November 22, 2015 Reply
  • 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.

    - Julie on November 21, 2015 Reply
    • Hi Julie, You can just omit the cheese.

      - Jenn on November 21, 2015 Reply
  • 5 stars

    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!

    - Julia on November 21, 2015 Reply
    • 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!

      - Jenn on November 21, 2015 Reply
      • 5 stars

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

        - Julia on November 21, 2015 Reply
  • 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

    - Julie on November 20, 2015 Reply
    • 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.

      - Jenn on November 23, 2015 Reply
  • 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?

    - DawnB on November 19, 2015 Reply
    • 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.

      - Jenn on November 19, 2015 Reply
  • 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.

    - Bea on November 19, 2015 Reply
    • 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!

      - Jenn on November 19, 2015 Reply
  • 4 stars

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

    - Liz D on November 19, 2015 Reply
  • 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.

    - Marcy on November 19, 2015 Reply
    • Hi Marcy, I too use panko whenever possible but coarse fresh bread crumbs work much better in this recipe. Sorry!

      - Jenn on November 19, 2015 Reply
  • 5 stars

    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!!

    - Katharine on November 19, 2015 Reply
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