Brussels Sprouts Gratin is the elegant, bubbling proof that this tiny cabbage has grown up. Once misunderstood and often boiled into childhood dinner resentment, Brussels sprouts have officially claimed their place in the world of indulgent side dishes. When baked beneath a creamy, garlicky sauce and topped with a golden crust of cheese and breadcrumbs, they transform into a dish that steals attention instead of begging for it.
The magic begins with roasting. While some recipes skip this step, roasting the sprouts first creates caramelized edges and a deeper, nuttier flavor that steaming could never achieve. Their natural bitterness softens, leaving behind a pleasant earthiness balanced by sweet, browned notes. Once roasted, they’re fork tender, warmed through, and slightly crisp at the edges, the perfect base for a lush sauce.
The cream sauce is where comfort enters the scene. Built from butter, garlic, and cream, it carries a whisper of nutmeg in some kitchens, a hint that quietly enhances everything without overpowering. Cheese melts into the equation, usually gruyere, sharp cheddar, or parmesan, turning the sauce silky, glossy, and rich enough to coat every curve of every sprout. This is not shy food, it is cozy, confident, and luxuriously direct.
Layering is part of the charm. Sprouts are nestled into the baking dish like little green gems, then blanketed with sauce that sinks into their crevices. Breadcrumbs finish the job on top, whether plain, buttery, or mixed with herbs, they form that irresistible crust people fight over with a serving spoon. In the oven, everything melds. The sauce bubbles, the edges darken slightly, and the top crisp turns a perfect shade of golden celebration.
The first bite tells the story clearly: tender sprouts, creamy sauce, salty cheese, buttery crunch, a blend that is equal parts comfort and refinement. It pairs beautifully with roasted meats, tomahawk steak, holiday spreads, or simply a hunk of crusty homemade bread dragged through the sauce when nobody’s watching.
Brussels Sprouts Gratin is more than a side dish, it’s redemption for every sprout that came before it, and a guarantee that this one will not be left on the plate. It’s decadent, warm, layered, and completely impossible to resist.
Ingredients
- 1 pound Brussels sprouts trimmed and halved
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 2 tablespoons butter melted
- 1/4 cup bread crumbs
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
- 1 teaspoon garlic powder
Instructions
- Preheat your oven to 400°F (200°C).
- Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook for 3-4 minutes until just tender. Drain and set aside.
- In a baking dish, arrange the Brussels sprouts. Pour the heavy cream over the sprouts.
- Sprinkle the grated Gruyère evenly over the top of the sprouts.
- In a small bowl, mix the melted butter with the bread crumbs. Sprinkle this mixture over the cheese layer.
- Season the gratin with salt, black pepper, and garlic powder.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
- Let cool for a few minutes before serving.
Nutrition
Too much grease and the bread crumbs didn’t stay crunchy. I prefer a different recipe I have that uses less cream.
I totally agree with you! This recipe is way too heavy. I think adding less cream would make it so much better.
IDK about this… brussels r for salads not gratin! Tried it, but my kids wouldn’t touch it.
Gratin or salad, I think brussels are yummy either way! My kiddos loved it when I made it. Maybe try adding some bacon?
I totally get it! Brussels sprouts can be hit or miss, especially for kids. Maybe try a different recipe next time?
This is the best way to eat Brussels sprouts! My family loved it. I’ll definitely make it again. Thanks for sharing!
So glad to hear that! Brussels sprouts can be super tasty when cooked right! 😊
I’m not very good at cooking, but this was pretty easy to follow! Thanks for the clear instructions. Mine turned out nice.
I found this recipe too rich for my taste. Maybe less cream next time? Also, I think Parmesan cheese would work better than Gruyère.
I was skeptical about using sprouts in a gratin, but hey it worked! The garlic powder made it pop.
This was absolutely delicious! I never liked Brussels sprouts before, but this recipe changed my mind. So creamy and cheesy! 😍
YUM! I added some bacon bits to it, what a treat! 🌟 Definitely a keeper. 😋
Bacon bits? That’s genius! I never thought of adding that. I’m definitely trying this next time. 😍
Brussels sprouts? Really? Just eat em raw with some dip lol. But I guess this is okay if you like baked stuff.