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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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.
I followed the recipe exactly and it came perfectly! Your recipes are consistently fabulous! Thank you!
Can I use wheat bread instead of white? Would it change the taste?
Thanks
Sure! Hope you enjoy. 🙂
I just received your cookbook and I love the recipes!!! My question is can broccoli be used instead of Brussels sprouts?
Sure, Donna. Glad you love the cookbook!
Hi Jenn. Have you ever added panchetta to the Gratin? Love your recipes. 😊
I haven’t but I think it’s a good idea. 👍
I was thinking of browning the panchetta and cooking the sprouts in the rendered fat?
Sounds delicious! Please let me know how it turns out. 🙂
Will do. How do I order one of your cookbooks?
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! ☺️
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.
Hi Jenn!
Quick question…..Could I use panko breadcrumbs for the “coarse” breadcrumbs in this recipe? Thanks! LOVE your cookbook and your recipes!
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 & 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
Good to know – thanks, Melissa! 🙂
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.
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!
This sadly doesn’t answer the question. If I make the dish up to the point of adding the topping and then refrigerate, what do I do when ready to warm it up?
A) Just add topping and broil?
Or,
B) Reheat for 10-15 minutes at 350 as you suggest and THEN add the topping and broil.
And, does the dish need to come out of the fridge for a while or straight into the oven, whichever A or B option you recommend?
Please be as specific as possible, since I am dense!
Thanks!
Haven’t made it yet but will once I know what to do with the reheating. It sounds FANTASTIC!
Sorry if I wasn’t clear! I’d probably take it out of the fridge for a bit to remove the chill and then reheat it for 10 to 15 minutes at 350, add the topping and then broil. Hope that clarifies!
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!
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?! 🙂
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!
I love this recipe and sometimes I add goat cheese too and a little Cayanne pepper but is perfect as is !
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!
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!
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.
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!
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.
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.
Rose
It won’t curdle, Rose – no worries!
Can I freeze leftovers?
Because of all the dairy this contains, I don’t think they’d freeze very well — sorry!
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!
It does, thank you!
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?
THANKS
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.