Brussels Sprouts Gratin
This post may contain affiliate links. Read my full disclosure policy. This comforting Brussels sprouts gratin with a crispy, cheesy topping is a holiday favorite—and the best part? You can make it ahead of time! This Brussels sprouts gratin is a family favorite, and it’s a perfect holiday dish because you can make most of it ahead of time. Best of all, it’s super simple! Instead of fussing with a béchamel sauce like most gratins, this one uses heavy cream to keep things easy. If you’re prepping it in advance, just remember it’ll need 10 to 15 minutes in the oven before serving to warm through and crisp up that golden topping—so plan accordingly. You May Also Like RecipeComments (294)Add Comment Recipe Comments (294) Add Comment Ingredients 2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end 3 tablespoons unsalted butter, melted Salt Freshly ground black pepper 1 cup coarse fresh bread crumbs, from about 3 slices white sandwich bread, crusts removed ¼ cup finely grated Gruyère 1¼ cups heavy cream, at room temperature 2 pounds Brussels sprouts, stem ends trimmed and cut in half through the stem end 3 tablespoons unsalted butter, melted Salt Freshly ground black pepper 1 cup coarse fresh bread crumbs, from about 3 slices white sandwich bread, crusts removed ¼ cup finely grated Gruyère 1¼ cups heavy cream, at room temperature Instructions Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25 to 30 minutes. While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with ⅛ teaspoon salt. Mix in the Gruyère. Set aside. When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with ¼ teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3 to 5 minutes (keep a close eye on it so it doesn't burn). Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10 to 15 minutes. Heat the oven to 425°F. Put the Brussels sprouts in a 9x13-inch ceramic or metal baking dish, and toss with 2 tablespoons of the melted butter, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread the sprouts evenly in the dish and roast, tossing once halfway through, until tender and browned in spots, 25 to 30 minutes. While the sprouts roast, place the bread crumbs in a medium bowl. Pour the remaining tablespoon of melted butter over the crumbs and sprinkle with ⅛ teaspoon salt. Mix in the Gruyère. Set aside. When the sprouts are tender and browned, pour the cream evenly over the sprouts and sprinkle with ¼ teaspoon salt. Continue baking until the cream has thickened to a saucy consistency, about 10 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the bread crumb mixture. Broil the gratin until the crust is golden brown, 3 to 5 minutes (keep a close eye on it so it doesn't burn). Make ahead tip: This recipe can be prepared a day ahead of time. Reheat in a 350°F oven, uncovered, until warm throughout and crisp on top, 10 to 15 minutes. Nutrition Information Powered by Per serving (8 servings) Calories: 286 Fat: 20g Saturated fat: 12g Carbohydrates: 21g Sugar: 4g Fiber: 5g Protein: 8g Sodium: 462mg Cholesterol: 67mg Per serving (8 servings) Calories: 286 Fat: 20g Saturated fat: 12g Carbohydrates: 21g Sugar: 4g Fiber: 5g Protein: 8g Sodium: 462mg Cholesterol: 67mg This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. See more recipes: HolidaysMake-AheadMost PopularVegetables & SidesVegetarianAmericanFrench Holidays Make-Ahead Most Popular Vegetables & Sides Vegetarian American French