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    Brussels Sprouts Gratin

    Updated November 12, 2024 / By Holly Erickson & Natalie Mortimer

    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

    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, Roasted Brussels Sprouts with Sweet Fish Sauce Dressing, Sweet and Sour Roasted Brussels Sprouts, Broccoli Casserole, Asparagus Gratin, Squash Gratin and our 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 Recipe

    Updated November 12, 2024

    By Holly Erickson & Natalie Mortimer

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

    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.

    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
    • Calories 405
    • Protein 8 g
    • Carbohydrates 11 g
    • Total Fat 16 g
    • Dietary Fiber 2 g
    • Cholesterol 85 mg
    • Sodium 354 mg
    • Total Sugars 1 g

    Brussels Sprouts Gratin

    Questions & Reviews

    Join the discussion below.

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    • Alison

      Hello! I need to double the recipe to make it for 16. Would you recommend a bigger baking dish or two make two batches? Thank you!

      You could do either way. If you use a larger pan it will probably change the cook time.

    • Taylor

      Is the 1lb of Brussel Sprouts before or after trimming & cutting?

      Before. Hope you enjoy!

    • Jenn

      Can I make this ahead of time?

      Sure! just reheat in the oven when you're ready to serve.

    • Lynn

      Sounds amazing.... can I put the dish in at 350 for maybe 30 min then add the breadcrumbs for 5/6 minuts? 425 will be too hot for my other sides that need to go in oven at the same time?

      We'd fully make it ahead then reheat at 350 with your other dishes

    • Stephanie

      This looks so delicious!! Like others here, I am also trying to figure out how to make at least part of this ahead of time for Thanksgiving Im curious why the recipe says its not great for that. Which part should not be done ahead? Is it the cream sauce? Or once its all mixed together? Or? Im wondering if I could do all steps up until adding the breadcrumbs, then refrigerate, then later that same day add bread crumbs and bake. Thoughts?

      That sounds like it would work. What I would do it shred the sprouts, make the cream sauce and make the bread crumbs and keep them all separate and then put it together the day of! Enjoy!

    • Michelle

      Made this for NYE to accompany a prime rib and I must have given this recipe to 4 people by the end of the night. Chefs and Brussels sprout haters were in attendance at this dinner and this dish got rave reviews from everyone (these were the best Brussels sprouts Ive ever had and I dont even like Brussels sprouts, etc.) I made this many hours in advanced and topped with the breadcrumbs when it was ready to go in the oven.

      I will say a food processor went a long way here because I could make quick work of shredding the Brussels and the cheeses but I would make this again even if I didnt have that kitchen tool!

      Thanks Michelle, we are so glad you loved it! Also love to hear hear when someone is won over on a new ingredient they didn't previously like!

    • Kat

      This is really great! Allow time for it to set (like a lasagna) but this is a crowd pleaser. Makes a large batch and indulgent and delicious!

      Thanks, we are so glad you loved it!

    • Sarah

      This came out great, I added a little salt to the topping, but got great comments on this from both times I made it for thanksgiving get togethers this year.

      Thanks Sarah, so glad you loved it!

    • Lauren

      I made this for Thanksgiving to rave reviews and recipe requests! I saw multiple people asking about making it ahead, so wanted to share that I baked up until adding the breadcrumbs early in the morning, then later in the afternoon I pulled it out of the fridge to let it warm up a bit and popped it in the oven with the breadcrumb mixture later - worked just fine. For anyone using a food processor, I found that the thin slicing attachment worked best. I did half the brussels using the shredder then switched to get some bigger pieces/texture in the dish.

      Thanks Lauren! We are so happy that you and everyone enjoyed it!

    • Heather

      This is AMAZING. A bit hit at the table. It's more close to a leek & brussel gratin given the volume. Absolutely delicious and super easy to make. If you're hesitating, just do it!

      Thanks Heather, we are so glad you loved it!