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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.


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. 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.

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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

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


  • 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


  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.

  • Billy Johnson

    I froze a 9x11 Pyrex dish and was going to cook it tonight. How shall I do it please

    We would let it fully thaw and then come to room temp and then follow the instructions. Hope you enjoy Billy!

  • Christina

    All my grocery stores are out of fresh thyme. How much fried thyme would you suggest?

    2 tsp. fresh snipped thyme is equivalent to 1/4 tsp. crushed dried thyme. Hope you enjoy!

  • nancy

    Can this be made a day ahead?

    We would make it up to the point of needing to be baked and don't add the breadcrumbs. Then let come to room temp, add the breadcrumbs and bake.

  • Andi

    This recipe looks amazing. I’ve prepped all the ingredients to assemble and cook for Christmas. I have one 36” oven and everything else I’m making cooks at 350. How long would I need to cook this at 350? Thanks a bunch!

    We haven't tested it at 350 but that would take quite a bit longer.

  • Kim

    Would it be possible to sub half & half for the heavy cream? Thank you!

    We haven't tested this with half & half.

  • Gee

    A hit! Definitely a hearty staple for dinner. My toddler has never willingly eaten brussels sprouts till now.

    Used a cheddar Gruyère with herbs de Provence and it added some nice flavor.

    Thanks Gee, so glad you love it! Even happier to hear your toddler loved it, yay!

  • Samira Morin

    I made this for thanksgiving and christmas dinner and my all my extended family members and guests have asked me for recipe! Absolutely delish!

    Wow! We are so honored to make it to both of your holiday menus! So happy you and your family enjoyed!

  • Stephanie

    Absolutely delicious, wouldn’t change a thing!! Will be sharing.

    Thanks Stephanie!

  • Summer

    This was a hit! Was asked to make sure I bring this again for next Christmas dinner. I did make this ahead of time, but before I mixed everything together I made sure everything was cool and I didn’t add the breadcrumbs until right before popping in the oven.

    Thanks Summer, we are so happy everyone loved it! Love to hear it will make a reappearance next year!

  • Andi

    This is the best vegetable “casserole” I have had in my 50 years on this earth. It’s absolutely amazing and the panko topping is heavenly. Don’t leave it off! This will be a new family tradition at the holidays and beyond.

    Wow! Thank you so much Andi, that is so nice of you to say. We are so happy you love it!