Brussels Sprouts gratin
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This cheesy Brussels sprouts au gratin bakes sautéed Brussels sprouts in a Gruyère cream sauce under a crunchy panko and Parmesan crust.
Why we sauté the Brussels sprouts first
Most gratins start with raw or blanched sprouts. Keith sautés them in olive oil first, until they're golden and just tender. That color brings out their flavor before they ever meet the cream. Then he builds the sauce right in the same pan.
Gruyère gives the sauce a nutty bite other cheeses don't, and a pinch of red pepper flakes adds a hint of spice. It's a side worthy of a holiday table (think Thanksgiving!), and an easy weeknight staple too. If you love Brussels sprouts as much as we do, try our Apple Cider Roasted Brussels Sprouts and Brussels Sprouts Flatbread.
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What you'll need
- Brussels sprouts: fresh, off the stalk or bagged.
- Gruyère: the nutty bite that makes this dish.
- Heavy cream: the base of the sauce.
- Red pepper flakes: a hint of spice.
- Panko and Parmesan: the crunchy, golden crust.
👉 see recipe card below for exact quantities
🔪 Top tip
Buy a block of Gruyère and shred it yourself. It melts smoother and tastes richer than the bagged kind.
How to make Brussels sprouts au gratin
Tools you'll need: chef's knife, microplane grater, large sauté pan, 9" x 13" baking dish.
- Sauté the sprouts. Slice them ¼" thick and sauté in olive oil with a whole garlic clove over medium-high heat, about 10 minutes. Let them take some color; that's the flavor.
- Make the sauce in the same pan. Melt in half the butter, stir in the flour, then the cream and Gruyère. Cook 5 to 7 minutes until thick, then add the red pepper flakes.
- Top and bake. Spread into the baking dish and cover with panko and Parmesan tossed in the remaining melted butter. Bake at 375°F for 20 minutes, until golden.
- Rest and season. Let it sit 5 minutes, then add salt and pepper to taste.
🥬 More Brussels sprouts recipes
Make ahead and storage
- Refrigerate: store leftovers in an airtight container in the fridge for up to 5 days.
- Reheat: warm a single serving in the microwave, or a larger portion in a 350°F oven until heated through.
- Make ahead: we don't recommend assembling it ahead or freezing it. Bake it the day you serve it.
faq
It's sliced Brussels sprouts baked in a creamy cheese sauce under a golden crumb topping. "Au gratin" means baked with a golden crust on top.
We don't recommend it. Bake it the day you serve it; leftovers keep in the fridge for up to 5 days.
We don't recommend freezing it.
It's only a little spicy. A teaspoon of red pepper flakes adds a hint of spice, not heat.
It's made for the Thanksgiving table, and it's just as good next to our Classic Pot Roast or Whole Roasted Chicken.
🍅 making this recipe?
- Please feel free to reach out with questions. We're happy to help.
- If you enjoyed it, please leave us a comment with ⭐️⭐️⭐️⭐️⭐️
Brussels Sprouts Gratin recipe
This cheesy Brussels sprouts gratin bakes sautéed sprouts in a Gruyère cream sauce under a crunchy panko and Parmesan crust.
- Total Time: 1 hour
- Yield: 6-8 servings 1x
Ingredients
- 1 pound fresh Brussels sprouts
- 2 tablespoons olive oil
- 1 clove garlic
- 8 tablespoons butter, divided
- ¼ cup flour
- 1 cup heavy cream
- 1 cup Gruyère cheese, grated
- 1 teaspoon crushed red pepper flakes
- 1 cup panko bread crumbs
- ½ cup Parmesan cheese, grated
- Salt
- Pepper
Instructions
- Slice the Brussels sprouts into ¼" slices.
- In a large sauté pan, add the olive oil, the garlic clove left whole, and the sliced Brussels sprouts.
- Sauté for 10 minutes over medium-high heat until the sprouts are browned and slightly tender.
- Add 4 tablespoons of the butter and allow it to melt.
- Add the flour and mix until dissolved.
- Add the heavy cream and mix.
- Add the Gruyère cheese and stir over medium heat until the cheese melts and the cream thickens, about 5 to 7 minutes. Stir in the red pepper flakes.
- Transfer to an oven-safe baking dish.
- Preheat the oven to 375°F.
- In a small bowl, microwave the remaining butter until melted.
- In a separate medium mixing bowl, combine the bread crumbs and Parmesan cheese.
- Mix in the melted butter and stir until everything is coated.
- Sprinkle the mixture over the sprouts.
- Bake for 20 minutes or until the bread crumb topping is golden brown.
- Remove from the oven and let sit for 5 minutes.
- Season with salt and pepper to taste.
Notes
- Shred your own Gruyère: buy a block and shred it yourself. It melts smoother and tastes richer than the bagged kind.
- Brussels sprouts: fresh sprouts straight off the stalk or a bag from the market both work.
- Butter and flour: salted or unsalted butter works. We like all-purpose flour, but any flour works.
- Storage: keep leftovers in an airtight container in the fridge for up to 5 days. Reheat a single serving in the microwave, or a larger portion in a 350°F oven until warmed through.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: side dishes
Nutrition
- Serving Size: 1 Cup
- Calories: 360
- Sugar: 2.7 g
- Sodium: 591 mg
- Fat: 27.8 g
- Carbohydrates: 18.8 g
- Protein: 11.1 g
- Cholesterol: 68.3 mg
