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    Brussels Sprouts Gratin

    This decadent Brussels sprouts gratin boasts loads of cream and garlic, plus it gets a super dose of cheesiness from both Parmesan and Gruyère cheeses.

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    Brussels sprouts gratin with cream, garlic, Parmesan, Gruyère cheeses and toasted bread crumbs in a baking dish

    More Delicious Gratin Recipes.

    A Creamy Brussels Sprouts Gratin!

    Rich and creamy, this cheese-laden Brussels sprouts gratin is nothing short of over-the-top. Even the most die-hard Brussels sprout skeptic will probably be won over by the sheer indulgent goodness of this delicious casserole. We’re putting it right up there with our Creamy Brussels Sprouts with Wild Mushrooms and rich Cauliflower Au Gratin. Serve alongside our Roast Turkey on Thanksgiving or a Perfect Roast Chicken for an easy weeknight dinner!

    a bowl of shaved Brussels sprouts, heavy cream, 3 leeks, garlic, Parmesan, Gruyere cheeses and bread crumbs.

    All The Ingredients You’ll Need To Make Our Brussels Sprouts Gratin Recipe

    Instead of onions, we’re using leeks, which are mild and sweet and a classic gratin ingredient. Their sweetness pairs wonderfully with the slight sharpness of Brussels sprouts—they’re a brassica, after all, and they’ve got just a hint of bitterness. Heavy cream softens that bitterness too, and cheese...well, cheese makes everything better. Here’s all you’ll need to make the best Brussels sprouts gratin, ever:

    • Brussels sprouts
    • Leeks
    • Garlic
    • Olive oil
    • Heavy cream
    • Gruyère cheese
    • Parmesan
    • Fresh thyme
    • Nutmeg
    • Panko breadcrumbs
    Heavy cream, garlic, Parmesan, Gruyere cheese, fresh thyme and nutmeg in a skillet for Brussels sprout gratin
    Heavy cream, garlic, Parmesan, Gruyere cheese, fresh thyme, nutmeg and dijon mustard in a skillet for Brussels sprout gratin
    sautéed leeks and shaved brussels sprouts in a baking dish
    leeks and brussel sprouts in a baking dish with heavy cream, garlic, Parmesan, Gruyere cheese, fresh thyme, nutmeg and dijon

    How To Make Brussels Sprouts Au Gratin

    Take your favorite vegetable and bathe it in a cheese-and-heavy cream sauce. Top with the most airy, the most crispy breadcrumbs. Bake. Serve. Enjoy the afterglow. That’s pretty much how this gratin recipe goes! It really is that easy. We’ll give you a few tips for making sure this recipe turns out perfect:

    1. For shredding the sprouts, you can often buy them pre-shredded, use a mandoline slicer, or you can use the shredding attachment on your food processor. Or, just a sharp knife will also do the trick.
    2. Spring for real Gruyère, if you can. We are only calling for four ounces, and real Gruyère has an absolutely unmatched salty, nutty flavor. It really makes the whole dish.
    3. Don’t skip the seasonings! The nutmeg and fresh thyme are tiny additions that add major complexity to a relatively simple recipe. Nutmeg especially adds a unique warmth to the finished dish that we just adore.
    4. This Brussels sprouts gratin isn’t great for making ahead, but you *can* do the fussy prep work ahead of time and make your day-of workload a little lighter. If you want to get ahead, prep the sprouts, shred the Gruyère and grate the Parmesan a day ahead of time and store them in the fridge until you’re ready to go.
    Brussels sprouts gratin with cream, garlic, Parmesan, Gruyere cheeses in a baking dish
    Brussels sprouts gratin with cream, garlic, Parmesan, Gruyere cheeses and bread crumbs in a baking dish
    Brussels sprouts gratin with cream, garlic, Parmesan, Gruyere cheeses and toasted bread crumbs in a baking dish
    a spoon scooping Brussels sprouts gratin with toasted bread crumbs from a baking dish

    Tools You’ll Need

    More Thanksgiving Brussels Sprouts Recipes To Try

    If you’re in love with these tiny buds of goodness, give some of these recipes a try:

    Brussels sprouts gratin with cream, garlic, Parmesan, Gruyere cheeses and toasted bread crumbs in a baking dish

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    Brussels Sprouts Gratin

    November 16, 2020

    • Serves: 8
    • Prep Time:  12 min
    • Cook Time:  35 min
    • Calories: 405
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    Ingredients

    • 1 tablespoon unsalted butter, melted or cooking spray, for greasing
    • 5 tablespoons extra-virgin olive oil
    • 3 cups thinly sliced leeks (from 3 large leeks)
    • 4 garlic cloves, minced
    • 1 pound Brussels sprouts, trimmed and shredded
    • 2 cups heavy cream
    • 1 cup grated Gruyère cheese
    • ½ cup freshly grated parmesan cheese
    • 1 teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper
    • 2 teaspoons minced fresh thyme
    • ¼ teaspoon ground nutmeg
    • 1 cup panko breadcrumbs

    Method

    1. Preheat the oven to 425°F with a rack in the center. Grease a 9x13-inch baking dish with the butter.

    2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Once the oil is glistening, add the leeks and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute more. Transfer a large bowl. Add the shredded Brussels sprouts to the bowl and toss to combine.

    3. Add the cream, Gruyere, ¼ cup of the parmesan, salt, pepper, thyme, and nutmeg to the same skillet. Bring to a simmer, stirring constantly, until cheese melts and a thick sauce forms, about 3 minutes. Pour the sauce over Brussels sprout mixture and toss to coat.

    4. Transfer the Brussels sprouts mixture to the prepared baking dish. Bake until the Brussels sprouts are tender, about 20 minutes.

    5. In a small bowl, combine the panko with the remaining ¼ cup of parmesan and remaining 3 tablespoons of olive oil.

    6. Remove the Brussels sprouts from the oven. Evenly sprinkle with the panko mixture, then bake until the topping is golden brown, 5 to 6 minutes more.

    7. Serve family-style.

    Nutrition Info

    • Per Serving
    • Amount
    • Calories405
    • Protein8 g
    • Carbohydrates11 g
    • Total Fat16 g
    • Dietary Fiber2 g
    • Cholesterol85 mg
    • sodium354 mg
    • Total Sugars1 g

    Brussels Sprouts Gratin

    Questions & Reviews

    Join the discussion below.

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    • Morgan

      What's the best way to freeze and reheat leftovers?

      Freeze in an airtight freezer safe container. When ready to use, fully thaw, put in an oven safe dish, cover with foil and heat on 350F for 20-30 minutes until heated through. Hoe you enjoy Morgan!

    • Linda

      Can I make ahead of time and cook the next day?

      Sure!

    • Samantha

      To make ahead, when you say do all of the steps up until #5, does that mean you’re baking it? Then let cool and once ready to serve bake to reheat with breadcrumbs added? Wouldn’t they burn since casserole is not warmed yet? Or do you assemble and have it ready to bake for the next day?

      You can bake it. then reheat and put the breadcrumbs on toward the end of reheating. Hope you enjoy Samantha!

    • Ashley

      can you cook/bake it in the same skillet?

      Should be ok! We cooked/baked it in a cast iron skillet like in the photos.

    • David

      Can the cream sauce be made the day before, along with sprouts, but separate the two and pour the refrigerated cream sauce over the sprouts at the host's home the next day and serve for Thanksgiving dinner? I'm worried about baking ahead of time on the holiday, and having the dish sit out for 2 hour cocktail period (not to mention 30 minutes travel time) before putting into the oven! Thanks, David

      We think that will work fine. Hope you enjoy David!

    • Brittany

      This recipe is a HIT. We have made this for multiple holidays and every time someone is asking us for the recipe. Perfect!

      YAY! So great to hear this, glad you love it Brittany! Thank you.

    • Emteeem

      I started making this recipe Thanksgiving ‘23 and it is well loved and often requested. The fact that there is about half leeks in this recipe does great things if for the flavor if you have anyone who isn’t sure about straight Brussels sprouts. We think this is decadent and so delicious!

      Thanks Emteem, so happy you loved it!

    • Kristi

      My husband told me this was the star of our meal tonight. My husband "doesn't like brussel sprouts". This is one of our favorite sides.

      Thanks Kristi, we are so glad you both loved it!

    • Walter

      Definitely a must try! The recipes on this site, NEVER disappoint!

      Thanks so much, that is very kind. We are so happy you loved it Walter!

    • Nicole

      This is phenomenal.
      Everyone loved it.
      I will be making this again.

      Thanks Nicole, so happy you loved it!