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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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.