A creamy, cheesy Brussels sprouts bake with a golden, crunchy top that turns this humble veggie into the star of the table.
Brussels sprouts au gratin is one of those recipes that quietly steals the show at dinner. Maybe you grew up pushing overcooked sprouts around your plate, or you are always on the hunt for a vegetable side that people actually get excited about. This dish solves both problems with a rich, velvety cheese sauce and a bubbly, browned topping that feels restaurant special but is easy enough for a weeknight.
At its heart, this is a simple French-inspired gratin: tender sprouts nestled in a creamy sauce, baked until the edges are just starting to crisp and the cheese smells toasted and nutty. The sprouts become soft inside, a little caramelized at the edges, with just enough bite to stand up to all that richness. It is especially perfect for Thanksgiving, Christmas, or any chilly night when the oven warms the whole kitchen.
I love serving this when I want something that feels comforting without being another heavy potato dish. There is a nice balance between indulgent and vegetable-focused that makes it fit right alongside roast chicken, beef, or a festive vegetarian main. If you are trying to convince a sprout skeptic, this is exactly the recipe to put in front of them. The sauce mellows any bitterness and the browned cheese and breadcrumbs give that irresistible macaroni-and-cheese energy, just with greens.
Why you’ll love this Brussels Sprouts Au Gratin:
- Crowd-pleasing veggie side that feels luxurious and special.
- Make-ahead friendly, ideal for busy holidays or dinner parties.
- Flexible base recipe with easy swaps for different cheeses or toppings.
- Uses simple ingredients you can find at any grocery store.
- Naturally vegetarian and easy to adapt to gluten free or lighter versions.
Ingredients
Serves 6 as a side
For the Brussels sprouts
- 2 lb Brussels sprouts, trimmed and halved (about 900 g)
- 1 tbsp kosher salt, for boiling water
- 1 tbsp olive oil (15 ml)
For the cheese sauce
- 2 tbsp unsalted butter (28 g)
- 2 tbsp all-purpose flour (16 g)
- 1 ½ cups whole milk, room temp if possible (360 ml)
- ½ cup heavy cream (120 ml)
- 2 cloves garlic, finely minced
- 1 tsp Dijon mustard (optional, for depth)
- ½ tsp fine sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- Pinch of ground nutmeg (optional but lovely)
- 1 ½ cups shredded Gruyère or Swiss cheese, divided (150 g)
- ½ cup freshly grated Parmesan, divided (50 g)
For the topping
- ½ cup panko breadcrumbs (25 g)
- 1 tbsp melted butter or olive oil (15 ml)
- 1 tbsp chopped fresh parsley or chives, optional
💡 Shopping tip: Look for Brussels sprouts that are firm and tightly closed with bright green leaves; avoid any that are yellowing or have lots of loose outer leaves.
Step-by-Step Instructions
- Prep and par-boil the sprouts (10 minutes). Bring a large pot of salted water (about 1 tbsp salt) to a boil. Add the halved Brussels sprouts and cook for 3 to 4 minutes until bright green and just starting to soften. Drain well and pat dry with a clean towel to remove excess moisture. 💡 Tip: Drying the sprouts helps the sauce cling better and prevents a watery gratin.
- Preheat the oven and arrange the sprouts (5 minutes). Preheat your oven to 400°F (200°C). Lightly grease a 9 x 13 inch (about 23 x 33 cm) baking dish. Toss the sprouts with 1 tbsp olive oil, then spread them in an even layer in the dish, cut sides down as much as possible for extra browning.
- Make the roux (3 to 4 minutes). In a medium saucepan over medium heat, melt 2 tbsp butter. Sprinkle in the flour and whisk continuously for 1 to 2 minutes until the mixture looks smooth and slightly foamy, with a light blond color. 💡 Tip: If the roux smells sharp or starts to brown too much, reduce the heat; you want it cooked but not toasted.
- Build the cheese sauce (6 to 8 minutes). Slowly pour in the milk and cream, whisking constantly to avoid lumps. Add the minced garlic, Dijon, salt, pepper, and nutmeg. Continue to cook, whisking, until the sauce thickens enough to coat the back of a spoon, about 4 to 5 minutes. Remove from heat and stir in 1 cup (about two thirds) of the Gruyère and ¼ cup of the Parmesan until melted and smooth. Taste and adjust seasoning.
- Combine and top (3 minutes). Pour the hot cheese sauce evenly over the Brussels sprouts in the baking dish, nudging it into the nooks. In a small bowl, mix the panko with melted butter or olive oil, the remaining ½ cup Gruyère and ¼ cup Parmesan, and herbs if using. Sprinkle this mixture evenly over the top. 💡 Tip: For extra crunch, keep some panko without cheese mixed in and scatter it just on top of the cheesy crumbs.
- Bake until bubbly and golden (18 to 22 minutes). Bake at 400°F (200°C) for 18 to 22 minutes, until the edges are bubbling and the top is deeply golden brown. If needed, switch to the broiler for 1 to 2 minutes at the end, watching closely, to get more color. Let sit for 5 to 10 minutes before serving so the sauce can thicken slightly.
Variations & Substitutions
- Use sharp white cheddar instead of Gruyère for a more classic mac and cheese flavor.
- Make it gluten free by swapping the flour for a 1:1 gluten free blend and using gluten free panko.
- Add 4 to 6 slices of cooked, crumbled bacon over the sprouts before adding the sauce for a smoky twist.
- Lighten it up by using half and half instead of cream and reducing the cheese by about ¼.
- Try a mix of vegetables like thinly sliced leeks or cauliflower florets along with the sprouts.
Make-Ahead, Storage & Reheating
- Make-ahead: Assemble the gratin up to the point of baking, cover tightly, and refrigerate for up to 24 hours. Add 5 to 10 minutes to the baking time if going into the oven cold.
- Storage: Cool completely, then store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: For best texture, freeze before baking. Wrap the assembled, unbaked gratin tightly and freeze for up to 2 months. Thaw overnight in the fridge, then bake as directed.
- Reheat: Reheat portions in a 350°F (175°C) oven for 12 to 15 minutes until warmed through, or microwave in short bursts, then pop under the broiler briefly to crisp the top again.
Nutritional Info (Estimated, per serving)
- Calories: ~260
- Protein: ~11 g
- Carbs: ~17 g
- Fat: ~17 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Pair with roast chicken, turkey, or beef as a rich, comforting side.
- Serve alongside a simple lemony green salad to cut through the richness.
- Add warm crusty bread to soak up any extra cheese sauce.
- Top with a squeeze of fresh lemon juice or extra herbs right before serving for brightness.
- Include it on a holiday buffet with mashed potatoes, stuffing, and cranberry sauce.
Recipe FAQs
Can I use frozen Brussels sprouts?
Yes, but for best texture, thaw and pat them very dry first. You may want to roast them for 10 minutes at 400°F (200°C) to remove excess moisture before adding the sauce.
What if I do not have Gruyère?
You can use Swiss, Jarlsberg, or a mix of mozzarella and Parmesan for a mild but melty result. Sharp cheddar also works and gives a more pronounced flavor.
Can I skip par-boiling and roast the sprouts instead?
You can, but the timing changes. Roast the halved sprouts with a bit of oil and salt at 400°F (200°C) for about 15 minutes first, then add the sauce and topping and bake until bubbly.
Is this gratin spicy?
No, this is a mild, family-friendly recipe. If you like a little heat, add a pinch of red pepper flakes to the cheese sauce or the topping.
Do I need any special equipment?
Just a medium saucepan, a large pot, and an oven-safe baking dish. A whisk is very helpful to make a smooth cheese sauce.
Can I make this without breadcrumbs?
Yes. Skip the panko and use only cheese on top, or replace with crushed crackers or finely chopped nuts for a different kind of crunch.
Final Notes
Brussels sprouts au gratin is one of those recipes that quietly slips into your regular rotation and suddenly you cannot imagine a holiday table without it. It turns a sometimes divisive vegetable into something people come back for second helpings of, thanks to that silky sauce and crunchy, cheesy crust. If you are usually short on oven space, you will appreciate that this can be assembled ahead and baked off when you are ready.
I hope this gratin brings a little extra comfort to your dinners, whether it is a big festive meal or a simple roast chicken on a Sunday night. If you try it, I would love to hear how it went, what cheeses you used, and if you converted any Brussels sprouts skeptics in your life. Feel free to leave a comment, share a photo, or pass the recipe along to someone who is on team “I am not sure about sprouts” yet.
