Made with tender, roasted Brussels sprouts baked in a rich, creamy cheese sauce, this Brussels Sprouts Gratin is the ultimate fall comfort food. The nutty, caramelized sprouts pairs perfectly with the cheesy garlicky cream sauce, and baked until golden and bubbly. Whether you're a Brussels sprouts enthusiast or a skeptic, this dish has a way of winning everyone over.
Gratin dishes are a staple for holiday meals, adding a creamy, decadent element to the table. This Brussels sprouts gratin offers a fresh twist on the classic, proving that veggies can steal the show. The earthy, slightly sweet flavor of the Brussels sprouts is enhanced by the rich sauce, making this gratin the perfect addition to a Thanksgiving feast or Christmas dinner. Serve it alongside Honey Glazed Ham, Prime Rib Roast, or your favorite holiday sides for a crowd-pleasing dish everyone will be talking about.
Why You'll Love This Brussels Sprouts Gratin
- Made with simple ingredients. This easy side dish recipe uses pantry and refrigerator staples like Brussels sprouts, garlic, cream, and cheese — which means you may already have most of what you need on hand.
- Creamy and comforting. Brussels sprouts gratin is creamy, cheesy, and oh so comforting. Even Brussels sprouts skeptics will be drawn in by hearty goodness in every bite!
- Perfect for the holidays. Gratin with brussels sprouts is a delicious addition to Thanksgiving or any holiday meal. It’s warm, filling, and pairs well with just about anything.
Ingredient Notes
To make this delicious Brussels Sprouts Gratin, you will need the following ingredients (full measurements in recipe card below):
- brussels sprouts - trimmed and halved for the perfect bite-size pieces. Fresh Brussels sprouts are best here for a crisp-tender texture.
- butter
- aromatics - onions and garlic add depth and a savory flavor that complements the Brussels sprouts well.
- heavy cream - creates a luscious, creamy sauce.
- cheese - a mix of Gruyère cheese and Parmesan brings a rich, nutty flavor. You could also substitute with other cheeses such as sharp cheddar instead of Gruyere (or mozzarella for a milder taste), and Grana Padano instead of Parmesan.
- salt + pepper
- thyme - fresh herbs give it a pop of flavor. Feel free with other herbs that you like such as rosemary or parsley.
You will also need measuring cups and spoons, 8-inch square casserole dish, and medium saucepan.
How to Make the Best Brussels Sprouts Gratin
- Roast brussels sprouts. Lightly grease an 8x8-inch casserole dish with butter or cooking oil spray. Add brussels sprouts and season evenly with salt and pepper. Roast in a 375F preheated oven for 15 minutes until tender. Set aside.
- Sauté aromatics. In the meantime, heat butter in a medium saucepan over medium heat for 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
- Add remaining ingredients. Add heavy cream, cheeses, and thyme.
- Stir. Stir constantly until the melted cheese mixture is smooth, about 3-5 minutes.
- Assemble. Pour the cheese sauce on top of the brussels sprouts and continue to bake for another 15 minutes until the melted cheese becomes golden brown and bubbly.
- Broil (optional). Optionally broil on HI for an additional 1-2 minutes to achieve a lightly brown crust.
- Serve. Garnish with fresh chopped thyme and serve immediately.
Recipe Variations
- Add extra flavor. This Brussels sprouts gratin pairs well with a sprinkle of fresh thyme, rosemary, or a dash of nutmeg in the cream sauce for a deeper, savory flavor.
- Try different cheese. Swap out the Gruyere with sharp cheddar or gouda for a twist, or mix in a little blue cheese for a bold, tangy touch.
- Top with crunch. Add a layer of panko breadcrumbs or crushed nuts before baking for a satisfying crispy topping.
- Add bacon. Crumble cooked bacon over the Brussels sprouts before adding in the cream sauce for a smoky flavor.
How to Serve
This Brussels Sprouts Gratin is a delicious side dish for Thanksgiving, Christmas, or any holiday meal. Pair it with holiday classics including:
- Roast Turkey
- Prime Rib Roast
- Holiday Glazed Baked Ham
- Baked Mashed Potatoes
- Homemade Stuffing
- Corn Pudding
For more recipes, see our 40 Best Thanksgiving Main Dishes and 50 Best Thanksgiving Side Dishes.
Recipe Tips and Tricks
- Choose the right sprouts. For the best flavor and texture, use fresh Brussels sprouts that are firm and vibrant green. Avoid any with yellowing leaves or soft spots.
- Grate your own cheese. Pre-shredded cheese is convenient, but it often contains anti-caking agents that can hinder melting. For a smooth and creamy sauce, grab a block of cheese and shred it fresh.
- Roast first for flavor. Roasting the Brussels sprouts before adding them to the gratin caramelizes their natural sugars, giving them a nutty, rich flavor that complements the cheesy sauce perfectly.
- Keep an eye on the top. Cover the casserole dish with aluminum foil if the top starts browning too quickly.
- Don't skip the broil. Although this is optional, I highly recommend it! Finish the dish with a few minutes under the broiler. This step creates a golden, bubbly crust on top that's irresistibly crispy and makes the gratin look as good as it tastes!
Storing and Freezing Instructions
How to Store
Allow the gratin to cool to room temperature, then either transfer the leftovers to an airtight container or cover the full baking dish with plastic wrap or foil. Refrigerate for 3-4 days.
How to Reheat
Smaller portions can be microwaved for 1-2 minutes or you can cover the pan with foil and bake at 350 F until heated through, about 10-15 minutes.
How to Freeze
Leftovers can be frozen for up to 3 months, although the consistency will be softer and a little mushier after thawing and reheating.
FAQ
Absolutely! You can assemble the dish up to a day in advance. Roast the Brussels sprouts, prepare the cheese sauce, combine everything in a baking dish, and refrigerate it covered until you’re ready to bake (up to one day). When the time comes, pop it in the oven and bake as directed, adding a few extra minutes to account for the chill.
Roasted Brussels sprouts are a simple side dish, usually seasoned with olive oil, salt, and pepper, and baked until caramelized. Brussels sprouts gratin takes things up a notch by coating the sprouts in a rich, cheesy sauce and baking them until bubbly and golden. It's a creamier, more indulgent version that's perfect for holidays or special occasions.
Yes, but fresh Brussels sprouts are the better option for this recipe. Frozen sprouts can become watery and mushy as they thaw, which might affect the texture of the gratin. If you use frozen, be sure to drain them well and roast them thoroughly to remove excess moisture.
More Recipes with Brussels Sprouts
- 15 Best Brussels Sprouts Recipes
- Cheesy Brussels Sprouts Bake
- Roasted Brussels Sprouts
- Sautéed Brussels Sprouts
- Parmesan Crusted Brussels Sprouts
- Creamy Brussels Sprouts Bake
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Recipe
Brussels Sprouts Gratin
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Made with tender, roasted Brussels sprouts baked in a rich, creamy cheese sauce, this Brussels Sprouts Gratin is the ultimate fall comfort food. The nutty, caramelized sprouts pairs perfectly with the cheesy garlicky cream sauce, and baked until golden and bubbly. Whether you're a Brussels sprouts enthusiast or a skeptic, this dish has a way of winning everyone over.
Ingredients
- 1 pound brussels sprouts, sliced in half
- ½ teaspoon salt
- ¼ teaspoon ground black pepper (or to taste)
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 ½ cups heavy cream
- 1 ½ cups Gruyère cheese or sharp cheddar, shredded
- ¼ cup Parmesan cheese, shredded
- ½ teaspoon fresh thyme, finely chopped
Instructions
- Preheat oven to 375 F. Lightly grease an 8x8-inch casserole dish with butter or cooking oil spray.
- Add brussels sprouts and season evenly with salt and pepper. Roast for 15 minutes until tender. Set aside.
- In the meantime, heat butter in a medium saucepan over medium heat for 1 minute. Add onion and garlic and sauté until fragrant, about 2 minutes.
- Add heavy cream, cheeses, and thyme. Stir constantly until the melted cheese mixture is smooth, about 3-5 minutes.
- Pour the cheese sauce on top of the brussels sprouts and continue to bake for another 15 minutes until the melted cheese becomes golden brown and bubbly.
- Optionally broil on HI for an additional 1-2 minutes to achieve a lightly brown crust.
- Garnish with fresh chopped thyme and serve immediately.
Notes
How to store: Allow the gratin to cool to room temperature, then either transfer the leftovers to an airtight container or cover the full baking dish with plastic wrap or foil. Refrigerate for 3-4 days.
How to reheat: Smaller portions can be microwaved for 1-2 minutes or you can cover the pan with foil and bake at 350 F until heated through.
How to freeze: Leftovers can be frozen for up to 3 months, although the consistency will be softer and a little mushier after thawing and reheating.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
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