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!
Table of contents
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!
- 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.
Step by Step Directions
Be sure to scroll to the bottom of this post to see the full recipe instructions.
- Roast the Brussels sprouts for about 15 minutes until crispy.
- Make the cheesy Panko breadcrumb topping and set aside.
- Make the cream sauce.
- Pour the sauce over the pre-roasted Brussels sprouts.
- Top with the Panko topping.
- Bake for 15 minutes, and broil at then end for a few minutes to get a brown, toasty topping.
- Let cool for a few minutes, then enjoy!
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!
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.
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.
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
- 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
- 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
- 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.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie