This easy Brussels sprouts gratin is a creamy, cheesy side that elevates Brussels sprouts into an indulgent dish. Perfect for the holidays or to add a special touch to a weeknight meal.
Looking for other comforting sides? Try Cheesy Scalloped Potatoes or Sausage Stuffing.
Why you’ll love it
“Au gratin” means a golden, bubbly cheese crust on top. This version uses Gruyère and Parmesan for rich, nutty flavor and excellent meltability—Gruyère gives a silky texture while Parmesan adds a savory bite that complements the Brussels sprouts.
This gratin is a great way to win over even picky eaters at Thanksgiving or any dinner. The recipe begins on the stovetop to develop a caramelized exterior and finishes in the oven so the cheese becomes melty and browned.
What you’ll need
- Brussels sprouts – pick similar-sized, bright green sprouts without yellow leaves. Smaller sprouts tend to be sweeter.
- Olive oil and butter – for sautéing and flavor.
- Cheese – freshly grated Gruyère and Parmesan give the best texture and flavor.
- Garlic – adds savory depth.
- Heavy cream – binds the cheese and keeps the gratin silky.
Pro tip
Grate your cheese from blocks for the best melt and texture. Pre-grated cheeses often contain anti-caking agents that change how they melt.
Tools for this recipe
An oven-safe skillet works best so you can finish the dish in one pan.
- An oven-safe skillet (cast iron is ideal).
- A good rotary or box grater for the cheeses.
- Optional: a garlic press for quick mincing.
How to make Brussels sprouts gratin
Overview—full ingredients and step-by-step instructions are in the recipe card below.
- Trim and halve the sprouts, preheat the oven, and grate the cheeses. Heat oil and butter in an oven-safe skillet, then add the sprouts.
- Sauté until the sprouts brown on the cut side for added flavor. Remove from heat and stir in garlic, heavy cream, and half the Gruyère.
- Top with the remaining Gruyère and the Parmesan, then roast until tender-crisp and the cheese is melted and golden. Broil briefly if you want extra browning—watch carefully.
- Season with salt and pepper and serve immediately for the best texture and flavor.
Substitutions and variations
- If you don’t have an oven-safe skillet, transfer the sprouts to a baking dish before roasting.
- Add a pinch of nutmeg or some fresh thyme for an herbal, warming note.
- Swap in other easily melting cheeses to change the flavor profile—Fontina or Emmental can work well.
What to serve with cheesy Brussels sprouts
- Serve with roast meats or a simple weeknight main such as pork tenderloin, ribeye steak, pan-seared salmon, or creamy garlic chicken.
- For holiday menus pair with roast turkey, gravy, garlic mashed potatoes, and sautéed green beans for a classic spread.
Leftovers and storage
- The gratin is best fresh; cheese firms as it cools. Store leftovers covered in the refrigerator for a few days.
- Reheat in a moderate oven covered with foil until warmed through; add a splash of cream if the sauce seems dry. Microwaving is possible but can soften the sprouts and alter the sauce texture.
- Freezing is not recommended because dairy textures change when thawed.
More Brussels sprouts recipes
- Easy Brussels Sprouts and Bacon
- Creamy Baked Brussels Sprouts
- Thanksgiving Salad
- Winter Brussels Sprouts Slaw
- Easy Roasted Brussels Sprouts
If you try this Brussels sprouts gratin, leave a comment to share how it turned out. I love hearing from readers and seeing finished dishes.
Brussels Sprouts Gratin
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 2 dozen Brussels sprouts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 large clove garlic minced
- 1/2 cup heavy/whipping cream
- 1 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmesan cheese
- Salt & pepper to taste
Instructions
-
Trim away any brown outer leaves and trim the stem ends, then halve the Brussels sprouts lengthwise. Preheat the oven to 400°F and position a rack in the middle.
-
Heat the olive oil and butter in an oven-safe skillet over medium-high heat. When the pan is hot, add the halved sprouts cut-side down.
-
Sauté for about 8 minutes, turning occasionally so the sprouts brown and develop more flavor.
-
Remove the pan from the heat and stir in the minced garlic, heavy cream, and half of the Gruyère.
-
Sprinkle the remaining Gruyère and the Parmesan evenly over the sprouts. Roast in the oven for 15–20 minutes—about 15 minutes yields a tender-crisp texture for average-sized sprouts. If desired, broil for a minute or two to brown the cheese, watching closely to prevent burning.
-
Season with salt and pepper to taste and serve immediately for the best, melty texture.
Notes
- Serves about 4–6, depending on portion sizes.
- If you don’t have an oven-safe skillet, move the sprouts to a baking dish before the roasting step.
- Cast iron skillets work very well for developing a good sear on the sprouts.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this post is appreciated; do not copy entire recipes without permission.
Leave a star rating and comment below!