Brussel Sprouts au Gratin

Sides  |  Published Nov 12, 2022  |  Updated Nov 12, 2022  |  By Tawnie

Oh my gosh these Brussel Sprouts au Gratin are simply irresistible.

For me, it’s the creamy, cheesy sauce bubbling up around the edges of the pan smothered over each tender but crisp Brussels sprout.

They are topped with Gruyere-Parmesan cheese Panko breadcrumbs and get broiled at the end until golden brown. MMMM!

Brussel sprouts in a cast iron skillet covered in a cheese sauce and panko breadcrumbs and fresh thyme.

Brussel Sprouts au Gratin are a fun way to change up the holiday side dish spread, but if you’re still craving potatoes you’ll have to try these Cheesy Scalloped Potatoes or Parmesan Mashed Potatoes.

This recipe is the perfect dish to make for Thanksgiving, Christmas or just a weeknight dinner. It’s a crowd pleaser and even the pickiest of eaters will love them!

Ingredient Notes

ingredients to make au gratin Brussels in small white bowls.
  • Brussels sprouts: Be sure to use fresh Brussels sprouts, and cut in half. Large Brussels can be quartered.
  • Gruyere and Parmesan cheese: I love using the combination of these 2 cheeses. Be sure to buy blocks and shred yourself for the best, creamiest results.
  • Butter: adds creaminess and richness. Use unsalted butter.
  • Heavy cream: you can also use half and half or even whole milk. Heavy cream will make a rich gratin. Whichever you choose, bring it to room temperature. Adding cold cream or milk to a roux will take longer to cook.
  • Panko breadcrumbs: I like to use Panko breadcrumbs, but if you have any leftover sourdough or French bread, you can pulse it in a food processor and use that as the breadcrumbs, too.
  • Thyme: Fresh thyme adds earthy flavors. You can also use sage, parsley, or rosemary.
brussels sprouts in a black cast iron skillet.

Step by Step Directions

Be sure to scroll to the bottom of this post to see the full recipe instructions.

  1. Roast the Brussels sprouts for about 15 minutes until crispy.
  2. Make the cheesy Panko breadcrumb topping and set aside.
  3. Make the cream sauce.
  4. Pour the sauce over the pre-roasted Brussels sprouts.
  5. Top with the Panko topping.
  6. Bake for 15 minutes, and broil at then end for a few minutes to get a brown, toasty topping.
  7. Let cool for a few minutes, then enjoy!
cheese sauce in a sauce pan and panko cheese topping in a white and yellow bowl.
Brussels in a cast iron skillet with a creamy cheese sauce.
a cream sauce in a cast iron skillet smothered over Brussels sprouts.

Tips and Variations

  • Don’t like Brussels sprouts? No problem! This dish can be easily made with cauliflower, broccoli or even carrots, too!
  • Pre-roasting the veggies is key to getting them crispy, be sure not to skip that step!
  • This gratin uses a combination of Gruyere and Parmesan cheese but you could also use a sharp cheddar cheese, white cheddar, jack cheese or even mozzarella.
  • Be sure to flip the Brussels cut side down when pre-roasting so they get nice and crispy!
  • Top with bacon for a salty, crunchy garnish.
  • If you don’t like the texture of the Brussels sprouts cut in half, shred them! If you choose this option, you can skip roasting them and just add them to the pan with the creamy cheese sauce and top with the breadcrumbs!
a cream sauce in a cast iron skillet smothered over Brussels sprouts.

FAQ

What does au gratin mean?

Au gratin is when a dish is topped with cheese and seasoned breadcrumbs. The topping should be golden brown, which is why these Brussels sprouts get broiled for a few minutes at the end.

How long does it last?

I think these are best enjoyed the same day they’re made. As they sit, they get a little soggy because of the cheese sauce. But leftovers will last in the fridge for up to 3 days.

Can I make this in advance?

I have not made it in advance so I cannot advise! If you do try it out, let us know in the comments below how it goes.

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Brussel Sprouts au Gratin

Brussel Sprouts au Gratin are easy to make and a delicious holiday side dish. You'll love the creamy, cheesy sauce bubbling up around the edges of the pan smothered over each tender but crisp Brussels sprout. They are topped with Gruyere-Parmesan cheese Panko breadcrumbs and get broiled at the end until golden brown. A crowd-pleaser recipe, no doubt!
5 from 2 reviews
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 6 people
Calories: 357kcal

Ingredients

  • 2 lbs. Brussels sprouts, trimmed and halved
  • 1 1/2 Tbsp. olive oil
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder

For the sauce

  • 2 Tbsp. unsalted butter
  • 2 Tbsp. all-purpose flour
  • 2 cups heavy cream or half & half
  • 1 Tbsp. fresh thyme, chopped
  • 1/2 tsp. kosher salt
  • 1/4 tsp. black pepper
  • pinch of fresh nutmeg
  • 2 oz. Gruyere cheese, shredded (about 3/4 cup)
  • 2 oz. Parmesan cheese, shredded (about 3/4 cup)

For the Panko topping

  • 3/4 cup Panko breadcrumbs
  • 1/4 cup Gruyere cheese
  • 1/4 cup Parmesan cheese
  • pinch of salt
  • pinch of chili flakes (optional)
  • 3 Tbsp. unsalted butter, melted

Instructions

  • Preheat the oven to 450°F.
  • Place the Brussels sprouts in a large cast iron skillet or oven safe 9×13 pan. Toss with olive oil, salt and garlic powder.
  • Roast in the oven for 10-15 minutes or until pre-roasted with a little charring on the Brussels. Remove and set aside. Lower the oven temperature down to 375°F.
  • Make the Panko topping: In a medium bowl, mix the Panko breadcrumbs, both cheeses, salt, and chili flakes (if using). Then pour in the melted butter and stir to combine.
  • Make the cream sauce: In a saucepan over medium heat, melt the butter. Whisk in the flour and whisk for 1-2 minutes. Gradually and slowly pour in the heavy cream in a steady stream.
  • The sauce will bubble and begin to slightly thicken. Remove from heat. Then add in the thyme, salt, pepper, nutmeg and stir in the cheeses until incorporated. Sauce will be thick and creamy. 
  • Pour the sauce over the Brussels sprouts.
  • Top with the Panko topping.
  • Bake for another 10-15 minutes or until hot and bubbly. You can broil at the end to get the breadcrumbs nice and browned, just be sure to watch closely so they don't burn. Let cool for a few minutes then serve and enjoy

Video

Notes

  • Storage: Any leftovers can be stored in the fridge in an air-tight container for up to 3 days. Note: We love this dish served the day of, as the Brussels sit in the fridge, they get a little soggy. 
  • I love the Gruyere & Parmesan combo but you can also use sharp cheddar cheese, white cheddar, jack cheese or even mozzarella.
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Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 13g | Protein: 13g | Polyunsaturated Fat: 4g | Fiber: 1g | Sugar: 3g | Vitamin C: 1mg | Iron: 1mg

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2 Comments
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Becky Lanning
17 days ago

Couldn’t wait for Thanksgiving to make this wonderful side dish. It was delicious! Will definitely make again!

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