Brussels Sprouts Gratin

by Sabrina Snyder

Published on Last updated

22 Comments

4.75 from 8 votes
8
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
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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 Turkey, Mashed 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” derives from the French word gratter which means “to grate”, but in the culinary world it means a browned topping, usually cheese or breadcrumbs. It’s the perfect word for Brussels sprouts that are smothered in cheese and browned to perfection.

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.

HOW TO MAKE BRUSSELS SPROUTS GRATIN

  • Preheat oven to 400 degrees.
  • Cut the Brussels sprouts into halves
  • Add all the ingredients together in a large baking dish.
  • Bake for 22-25 minutes or until golden brown.
  • Top with additional Parmesan cheese if desired.

OTHER HOLIDAY SIDE DISHES

VARIATIONS ON BRUSSELS SPROUTS GRATIN

  • 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.
  • Breadcrumbs: Blend a bit of butter, cheese, and panko breadcrumbs to create a more traditional Au Gratin topping.
  • Bacon: Brussels sprouts Au Gratin with bacon is just next level good. Toss some crispy, diced bacon in before baking to make this dish even more awesome.

DELICIOUS HOLIDAY MAIN DISHES

HOW LONG IS BRUSSELS SPROUTS GRATIN GOOD?

  • 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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Dinner, then Dessert

Brussels Sprouts Gratin

Brussels Sprouts Gratin is a delicious and easy side dish made with Parmesan cheese, butter, and heavy cream.
Yield 8
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Side Dish
Cuisine American
Author Sabrina Snyder
PrintRate

Ingredients
 

  • 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

Instructions

  • Preheat oven to 400 degrees.
  • Cut the brussels sprouts into halves.
  • Add all the ingredients together in a large baking dish.
  • Bake for 22-25 minutesor until golden brown.
  • Top with additional Parmesan cheese if desired.

Nutrition

Calories: 251kcal | Carbohydrates: 11g | Protein: 9g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 64mg | Sodium: 435mg | Potassium: 475mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1565IU | Vitamin C: 97mg | Calcium: 217mg | Iron: 2mg
Keyword: Brussels Sprouts Gratin

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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.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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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Comments

  1. Brussel sprouts are not in season yet, so this recipe is on my list for November. Packaged or frozen can’t hold a torch to fresh. I did have one picky comment. “Gratin” is french for browned topping, normally from seasoned breadcrumbs. Otherwise I liked the ingredients and the technique.

    Reply

    1. You are absolutely right and I’ll change that! I’m not sure what I was thinking when I wrote it except probably “need more coffee”. So glad you like the recipe though and thanks for calling me out so I can fix it! 🙂

      Reply

    1. That was my mistake. My “in the moment” changes didn’t make it to the recipe card adjustments, but it’s all fixed now 🙂

      Reply

  4. Am looking forward to trying his dish. However, the description refers to panko breadcrumbs, but the actual recipe listed subsequently, makes no mention of panko. How many cups of panko do you add?

    Reply

    1. So sorry, I had a couple glitches with updating this recipe as I adjusted it during the cooking. The Panko is an addition you can add, but I didn’t use it in this version. Just a cup with some butter and cheese would work.

      Reply

  6. 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.

    Reply

  7. 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.

    Reply

  10. Hello Sabrina, Thinking of trying this but would like to know what quantity of panko crumbs to use – I don’t see that anywhere. I’m a well-seasoned cook (pun intended) and could make an experienced guess – but would like to know how much you used. Thanks for all your recipes – always interesting to try new ideas!

    Thanks!

    Reply

    1. So sorry about the late reply – I had some bugs to work out with this post. I often change the recipe as I’m cooking and testing and somehow the instructions didn’t update. It’s good to go now, with the Parmesan and the bacon as extras you can add as a variation in the post.

      Reply

  11. I’m sure this is a quick and easy way to make brussel sprouts, but the recipe says it’s made with “Parmesan cheese, Panko breadcrums and heavy cream” yet the ingredients list and the instructions do not mention panko breadcrums; I assume you would mix the breadcrums with the Parmesan cheese used for the topping.

    Reply

    1. So sorry about the late reply – I had some glitches with this post but they are all fixed now. I often change the recipe as I’m cooking and testing and somehow the instructions didn’t update. It’s good to go now, with the Parmesan and the bacon as extras you can add as a variation in the post.

      Reply

  12. Ok, somethings weird. In the recipe description there’s both bacon and panko mentioned, but no bacon or panko is to be found in the list of ingredients.

    Reply

    1. So sorry about the late reply. I often change the recipe as I’m cooking and testing and somehow the instructions didn’t update. It’s good to go now, with the Parmesan and the bacon as extras you can add as a variation in the post.

      Reply

  13. These sound amazing!!! I don’t see the panko crumbs or bacon in your ingredient list and the instructions seem different on the actual recipe from the description you give above it.

    Reply

  14. The recipe seems to use a different method than the article uses. Also, the recipe description talks abt panko breadcrumbs but they aren’t listed in the ingredients or the instructions. How much are you supposed to use?

    Reply

    1. So sorry about the late reply. I often change the recipe as I’m cooking and testing and somehow the instructions didn’t update. It’s good to go now, with the Parmesan and the bacon as extras you can add as a variation in the post. You can use a cup of panko mixed with a couple tbsp of butter and cheese to taste for a nice topping. Hope this helps.

      Reply