Brussels Sprouts Gratin

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Brussels Sprouts Gratin is a delicious and easy side dish made that is perfect for the holidays made with a creamy Parmesan cheese mixture.

Brussels Sprouts Gratin is a rich, creamy side dish that’s full of delicious savory flavors that will make even a die-hard sprout hater a new fan.  This is a perfect Thanksgiving side dish, and goes perfectly with Roast TurkeyMashed Sweet Potatoes, and Easy Cranberry Sauce.

Brussels Sprouts Gratin in a dishBRUSSELS SPROUTS GRATIN

I’ve made Bacon Parmesan Brussels Sprouts and Oven Roasted Brussels Sprouts before, and they’re both delicious ways to get the whole family to not only eat but enjoy their veggies. But if you have one or two stubborn holdouts who still refuse to try them, this is the recipe for you.


Au Gratin” means “grated” in French, and is part of the name of this dish for a good reason: the Brussels sprouts are smothered in grated cheese.

Great for any meal, from a random Tuesday night to a delicious Thanksgiving dinner, Brussels Sprouts Gratin is a rich and savory side dish that is like a casserole in a skillet, no baking dish required. It’s so hearty and savory that you may even want to try it as a main course.

Since you prep a good portion of the recipe in the same skillet that you cook and serve it in, it makes clean up extremely easy.

A lot of people overlook Brussels sprouts because of their strong bitter flavor, but that same rich, savory flavor and zesty boldness go really well with light cheeses like parmesan. When you mix the two together in an easy recipe like this one, you end up with a skillet full of hot, crisp veggies drowned in a rich creamy cheese sauce that will end up being a family favorite Thanksgiving side.


  • Preheat oven to 400 degrees.
  • Bring a large pot of salted water to a boil
  • Cook the Brussels sprouts for 5 minutes before removing and rinsing under cold water.
  • Mash the panko, unsalted butter, and Parmesan cheese together with a fork until it looks like small clumps.
  • Put the butter-panko mixture in the fridge.
  • Cut the Brussels sprouts into 3 “coins” (you can also quarter them if you’d like, this just makes a prettier gratin).
  • In a large cast iron skillet, cook the bacon until it is half cooked (limp, not crispy).
  • Remove from the pan along with about 1/2 the fat.
  • Add the Brussels sprouts, salt and pepper to the pan and cook for 1-2 minutes.
  • Add in the cream and the bacon.
  • Top with the butter-panko mixture.
  • Bake for 22-25 minutes or until golden brown.
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  • Cheese: If you want even cheesier gratin, you can add Gruyere or cheddar cheese to the recipe. Grate a handful of Gruyere cheese or cheddar cheese over the top of the Brussels sprouts, then add the parmesan as usual. This blend of cheese will make the panko mixture even thicker and richer.



  • Serve: You should plan on eating your Brussel Sprouts Gratin under 2 hours from the point you take them out of the oven. If you leave them out for longer, they will get too covered in bacteria and won’t be fit to eat. So if you accidentally left the Brussels sprouts out last night, you will need to make a new batch.
  • Store: Make sure that the Brussels Sprouts Gratin cools down to room temperature, then either wrap them in plastic wrap or put them in an airtight container. They will be good for about 1 week in the fridge.
  • Freeze: You can keep Brussels Sprouts Gratin in the freezer for up to 6 months. After that point they will lose flavor and get too mushy when you reheat them.

Close up of Brussels Sprouts Gratin

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Brussels Sprouts Gratin

5 from 6 votes
  • Yield: 8
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Total Time: 47 minutes
  • Course: Side Dish
  • Cuisine: American
  • Author: Sabrina Snyder

Brussels Sprouts Gratin is a delicious and easy side dish made with Parmesan cheese, panko breadcrumbs and heavy cream.


  • 2 pounds  Brussels sprouts , trimmed
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 cup heavy cream
  • 1 cup Parmesan cheese , shredded
  • 4 tablespoons butter , cold and cut into cubes


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 400 degrees.

  2. Cut the brussels sprouts into halves.

  3. Add all the ingredients together in a large baking dish.

  4. Bake for 22-25 minutesor until golden brown.

  5. Top with additional Parmesan cheese if desired.

Nutrition Information

Yield: 8 , Amount per serving: 251 calories, Calories: 251g, Carbohydrates: 11g, Protein: 9g, Fat: 20g, Saturated Fat: 13g, Cholesterol: 64mg, Sodium: 435mg, Potassium: 475mg, Fiber: 4g, Sugar: 3g, Vitamin A: 1565g, Vitamin C: 97g, Calcium: 217g, Iron: 2g

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Keyword: Brussels Sprouts Gratin

Brussels Sprouts Gratin

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. I LOVE brussel sprouts! Growing up I never ate them but as an adult it’s one of my favorite vegetables. I will be trying this one soon! Thanks for sharing.

  2. My husband loves brussel sprouts and I know he’d devour these. I’m not the biggest fan of them but absolutely love cheese so I’d try them.