Brussels Sprouts Gratin is a simple but elegant side dish featuring roasted brussels sprouts with shallots in a rich, creamy, and cheesy sauce and a crispy, savory topping.
Brussels Sprouts Gratin
Brussels Sprouts Gratin looks like a seriously impressive and elegant dish, but it's super easy to make with just a few simple ingredients. Since it's easy to prep ahead, it's also a wonderful side dish for holidays and potlucks.
Brussels Sprouts Gratin features roasted brussels sprouts and shallots baked in a creamy, cheesy sauce and topped with more gooey cheese and a perfectly crispy, savory topping, all baked to golden, bubbly, melty perfection.
If you were never a brussels sprouts fan before, this is the recipe that will win you over and turn you into a brussels sprouts lover for life.
How to Prepare Brussels Sprouts for Gratin
In the video below, directly above the recipe card, you can see me preparing the brussels sprouts.
Cut the stem (on the bottom, and it usually looks kind of dry) off of the brussels sprout. Then cut it in half from top to bottom. Discard any leaves that fall off during this process.
Brussels Sprouts Gratin Variations
- Bacon - Some crispy cooked and crumbled bacon can add a delightful salty and savory flavor to the dish.
- Ham or Pancetta - Similar to bacon, finely chop these and give them a quick saute before adding them to crisp up a bit.
- Cheese - A nice smoky cheese like smoked Gouda would add a wonderful depth of flavor. You can also substitute any of the cheese for your favorites or what you have on hand.
- Nuts - Add some finely chopped walnuts or pecans to the topping for some extra crunch.
- Gluten Free - Use gluten free breadcrumbs in the topping to make your dish gluten free.
How to Make Brussels Spouts Gratin Ahead of Time
To make this recipe ahead of time, prepare the recipe until step 6, baking the brussels sprouts with the cream and combining the topping. Place topping in a baggy. Allow brussels sprouts to cool. Then cover and refrigerate for up to 24 hours.
When ready to bake, sprinkle on remaining cheese and topping. Bake at 425°F for about 15 to 20 minutes. This slightly longer cook time will account for the cold dish. Cook until cheese is melted and bubbly and the brussels sprouts are warmed through in the center.
More Side Dish Recipes You'll Love
- Bourbon Glazed Carrots - Carrot slices sauteed with butter in a sweet and savory bourbon glaze.
- Butternut Squash Gratin - Sweet butternut squash in a creamy, savory sauce and a crispy Parmesan topping.
- Creamed Corn - One of my all-time corn dishes. So ridiculously easy to make, but so creamy, buttery and delicious.
- Texas Roadhouse Rolls - soft, fluffy, buttery rolls that are a delicious copycat of this favorite restaurant. (with cinnamon butter, of course!)
- Stovetop Mac and Cheese without Flour - Make this simple, cheesy, creamy mac and cheese on the stovetop with no flour and no roux! Just real cheese and so easy!
Brussels Sprouts Gratin Video
- 2 tablespoons olive oil
- 1½ pounds brussels sprouts outer leaves and stems removed, halved lengthwise
- 1 shallot thinly sliced
- 1 cup heavy cream
- 4 ounces freshly shredded Gruyere cheese
- 2 ounces freshly shredded sharp white cheddar cheese
- ¾ cup Panko bread crumbs
- ¼ cup freshly grated Parmesan
- 2 tablespoons olive oil
- Preheat oven to 425°F.
- Add olive oil, brussels sprouts, and shallots to a 9"x13" baking dish. Season with salt and pepper.
- Bake in the oven until sprouts are bright green and just tender, about 12 to 15 minutes.
- Pour cream and scatter half of both cheeses over sprouts and toss to coat.
- Return to oven and continue to roast until cream is reduced by about half and sprouts are beginning to brown, another 12 to 15 minutes.
- Meanwhile, combine topping ingredients in a small mixing bowl. Set aside.
- Scatter remaining cheeses and bread crumb topping over sprouts and return to oven until golden brown and crisp, about 5 to 8 minutes.
- Let sit 1 to 2 minutes at room temperature before serving.
- Storage: Store leftovers covered in the refrigerator for up to three days.
- Make ahead: Prepare the brussels sprouts up to step 6 (baking with the cream and combining the topping ingredients). Place topping in a baggy. Allow brussels sprouts to cool. Then cover and refrigerate for up to 24 hours. When ready to bake, sprinkle on remaining cheese and topping. Bake at 425°F for about 15 to 20 minutes. This slightly longer cook time will account for the cold dish. Cook until cheese is melted and bubbly and the brussels sprouts are warmed through in the center.
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