Why You’ll Love Brussels Sprouts Gratin Recipe
This Brussels Sprouts Gratin is the perfect combination of creamy, cheesy, and crispy. Roasting the Brussels sprouts first gives them a tender texture while allowing their edges to develop plenty of flavor.
Gruyère melts beautifully into the cream, creating a rich coating without overwhelming the vegetables. Shallots and garlic add aromatic depth, while the breadcrumb topping provides a satisfying crunch in every serving.
It’s also an excellent make-ahead-friendly side dish for entertaining. The gratin looks impressive straight from the baking dish and pairs well with roasted meats, poultry, and other holiday favorites.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Brussels sprouts: Trim the ends and halve them lengthwise so they roast evenly and develop lightly browned edges.
- Shallots: Add mild sweetness and savory depth as they roast alongside the Brussels sprouts.
- Garlic: Thinly sliced garlic brings an aromatic, savory flavor to the gratin.
- Olive oil: Helps the vegetables roast and gives the breadcrumb topping a crisp, golden finish.
- Kosher salt: Enhances the flavors of the vegetables, cheese, and cream.
- Black pepper: Adds a subtle peppery bite that balances the richness of the gratin.
- Coarse bread crumbs or panko: Create the crunchy golden topping that contrasts with the creamy vegetables underneath.
- Heavy cream: Forms the rich, silky base of the gratin.
- Gruyère cheese: Adds a nutty, savory flavor and melts beautifully into the cream.
Directions
1. Preheat the Oven
Heat the oven to 425°F.
2. Roast the Brussels Sprouts
Place the halved Brussels sprouts, quartered shallots, and sliced garlic in a 9-by-13-inch baking dish. Add 2 tablespoons of olive oil, season with kosher salt and black pepper, and toss everything together until evenly coated.
Roast for 12 to 15 minutes, tossing occasionally. The Brussels sprouts should become bright green and just tender while still retaining a slight bite.
3. Prepare the Breadcrumb Topping
While the vegetables roast, combine the coarse bread crumbs or panko with the remaining 3 tablespoons of olive oil. Season with salt and black pepper and toss until the crumbs are evenly coated. Set aside.
4. Add the Cream and Cheese
Remove the baking dish from the oven. Pour the heavy cream over the Brussels sprouts and scatter the grated Gruyère over the top.
Toss gently so the vegetables are coated in the cream and cheese. Return the dish to the oven and roast for another 12 to 15 minutes, until the cream has reduced by about half and the Brussels sprouts are beginning to brown.
5. Add the Crispy Topping
Scatter the prepared breadcrumbs evenly over the Brussels sprouts. Return the dish to the oven for 5 to 8 minutes, or until the topping is crisp and golden brown.
Allow the gratin to rest at room temperature for 1 to 2 minutes before serving.
Servings and timing
Servings: 6
Total time: 45 minutes
Preparation time: About 10 minutes
Cooking time: About 35 minutes
Oven temperature: 425°F
Variations
Add Bacon
Cook chopped bacon until crisp, drain it well, and scatter it through the Brussels sprouts before adding the cream and cheese. The smoky flavor pairs particularly well with Gruyère.
Try a Different Cheese
Gruyère provides a classic nutty flavor, but you can substitute Swiss cheese, fontina, Comté, or a combination of cheeses. Parmesan can also be added to the breadcrumb topping for extra savory flavor.
Make It Extra Garlicky
Increase the garlic by one or two cloves if you prefer a stronger garlic flavor. Roasting mellows the garlic, so it won’t be as sharp as raw garlic.
Add Fresh Herbs
Fresh thyme, rosemary, or sage can add another layer of flavor. Toss a small amount with the vegetables before roasting or sprinkle fresh herbs over the finished gratin.
Add a Little Heat
A pinch of crushed red pepper flakes added with the garlic gives the gratin gentle warmth without overpowering its creamy flavor.
Make It Extra Crispy
For an especially crunchy topping, use panko breadcrumbs and mix them with a little finely grated Parmesan before scattering them over the gratin.
Storage/Reheating
Allow leftover Brussels Sprouts Gratin to cool before transferring it to an airtight container. Store it in the refrigerator for up to 3 to 4 days.
For the best texture, reheat the gratin in a 350°F oven until warmed through. The oven helps restore some of the crispness to the breadcrumb topping.
Individual portions can also be reheated in the microwave, although the breadcrumb topping will become softer.
If preparing the dish ahead of time, roast the Brussels sprouts and add the cream and cheese as directed, but wait to add the breadcrumb topping. Refrigerate the partially assembled gratin, then add the breadcrumbs shortly before baking and serving.
Freezing is possible, but it isn’t ideal. Heavy cream sauces can change texture after freezing and thawing, and the Brussels sprouts and breadcrumbs may become softer.
FAQs
Can I make Brussels Sprouts Gratin ahead of time?
Yes. You can partially prepare the gratin in advance and refrigerate it. For the crispiest result, keep the breadcrumb mixture separate and add it just before the final bake.
Do I need to boil the Brussels sprouts first?
No. The Brussels sprouts roast directly in the baking dish. This helps preserve their texture and gives them more flavor than boiling them beforehand.
Can I use frozen Brussels sprouts?
Fresh Brussels sprouts are preferable because they roast more evenly and produce a firmer texture. Frozen Brussels sprouts contain more moisture and may make the gratin softer or watery.
What can I substitute for Gruyère?
Swiss cheese, fontina, Comté, or another flavorful melting cheese can be used. A mixture of mozzarella and Parmesan can also work, although the flavor will be different.
Can I use milk instead of heavy cream?
Heavy cream gives the gratin its richest and most reliable texture. Whole milk can be used for a lighter version, but the sauce may be thinner and less creamy.
Why is my Brussels sprouts gratin watery?
Excess moisture can come from overcrowded vegetables, frozen Brussels sprouts, or insufficient roasting time. Make sure the cream has time to reduce and thicken before adding the breadcrumb topping.
How do I know when the Brussels sprouts are done?
The Brussels sprouts should be tender enough to pierce easily but shouldn’t be mushy. Their outer leaves and cut sides should also develop some browning.
Can I add Parmesan to the topping?
Yes. Finely grated Parmesan is an excellent addition to the breadcrumbs. It adds extra savory flavor and helps create an even more golden, crisp topping.
What should I serve with Brussels Sprouts Gratin?
This gratin works especially well alongside roast chicken, turkey, beef, pork, or ham. It can also be served as part of a vegetarian meal with other hearty vegetable dishes, salads, and bread.
How can I keep the breadcrumb topping crispy?
Add the breadcrumbs only during the final few minutes of baking and avoid covering the gratin afterward. When reheating leftovers, use the oven rather than the microwave whenever possible to help restore the topping’s crunch.
Conclusion
Brussels Sprouts Gratin is a comforting way to transform Brussels sprouts into a memorable side dish. Roasting brings out the vegetables’ natural sweetness, while shallots, garlic, cream, and Gruyère create a rich and savory base. The final layer of golden breadcrumbs provides just the right amount of crunch.
With only about 45 minutes needed from start to finish, this gratin is practical enough for a family dinner yet special enough for a holiday table. Serve it hot from the oven and enjoy the contrast of tender Brussels sprouts, melted cheese, creamy sauce, and crisp breadcrumbs in every bite.
Brussels Sprouts Gratin
Tender roasted Brussels sprouts are baked with rich cream and nutty Gruyère, then topped with crisp golden breadcrumbs for a comforting gratin.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 ½ pounds brussels sprouts, ends trimmed and halved lengthwise
- 2 large shallots, peeled and quartered lengthwise
- 2 cloves garlic, peeled and thinly sliced
- 5 tablespoons olive oil
- Kosher salt and black pepper
- 1 ½ cups coarse bread crumbs or panko
- ¾ cup heavy cream
- 1 cup grated Gruyère (about 3 ounces)
Instructions
- Heat oven to 425 degrees.
- Toss together brussels sprouts, shallots, garlic and 2 tablespoons olive oil in a 9-by-13-inch baking dish. Season with salt and pepper and roast, tossing occasionally, until the sprouts are bright green and just tender, 12 to 15 minutes.
- Meanwhile, combine bread crumbs with the remaining 3 tablespoons olive oil and season with salt and pepper. Set aside.
- Pour cream over the sprouts, scatter Gruyère on top and toss to coat. Continue roasting until the cream is reduced by about half and the sprouts are beginning to brown, another 12 to 15 minutes.
- Scatter the bread crumbs over the sprouts and return to the oven until golden brown and crisp, 5 to 8 minutes. Let sit for 1 to 2 minutes at room temperature before serving.
Notes
- Panko can be used for an especially light and crisp topping.
- Roast the Brussels sprouts only until just tender during the first stage so they do not become overly soft.
- Let the gratin rest for 1 to 2 minutes before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420 kcal
- Sugar: 5 g
- Sodium: 390 mg
- Fat: 32 g
- Saturated Fat: 11 g
- Unsaturated Fat: 19 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 45 mg
