Brussels Sprouts Gratin
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This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite — and you can make it ahead of time!
This Brussels sprouts gratin is a family favorite, and it’s perfect for the holidays because it can be made mostly ahead of time. It’s easy, too: Unlike most vegetable gratins, which are made with a béchamel sauce, this one is made much more simply with heavy cream. If you’re preparing this dish in advance, note that it requires 10 to15 minutes in the oven to warm through and crisp the topping before serving, so plan accordingly.
What you’ll need to make brussels sprouts gratin
Step-by-step Instructions
Begin by tossing the sprouts with two tablespoons of the butter, 3/4 teaspoon salt and 1/4 teaspoon pepper.
Roast for about 30 minutes, until tender and browned in spots.
Pour the cream over the sprouts and sprinkle with 1/4 teaspoon salt. Cook for about 10 minutes more, or until the cream has thickened to a saucy consistency.
Meanwhile, combine the bread crumbs with one tablespoon of butter and the Gruyère.
Sprinkle the bread crumb mixture over the sprouts.
Broil until golden and crisp, 3-5 minutes.
Serve warm and enjoy.
You may also like
- Roasted Brussels Sprouts with Bacon, Pecans and Maple Syrup
- Roasted Brussels Sprouts with Balsamic Vinegar and Honey
- Kale & Brussels Sprouts Salad with Walnuts, Parmesan & Lemon-Mustard Dressing
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!
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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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
=D
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.
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.
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.
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?
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 :).
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.
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?
I wouldn’t recommend that for this recipe — sorry!
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.