Brussel Sprouts Gratin is a delicious and easy vegetable side dish, made with Brussels sprouts, cream, shallots, garlic and gruyere. Vegetables never tasted so good.
When it comes to vegetables that get a rap Brussel Sprouts are certainly at the top of the list for most people. That changes today because I am here to change even the big the biggest Brussels Sprouts hater into a Brussels Sprouts lover with this Brussel Sprouts au Gratin recipe.
This easy, decadent side dish is a great way to prepare Brussels Sprouts. It’ll be a vegetable that the whole family will love.
Basically a gratin is a dish, usually a vegetable of some kind, that is topped with a browned crust. The crust is usually made of bread crumbs and/or cheese. You’ve probably heard for potatoes au gratin. This is a twist, made with brussels. And it is absolutely divine.
BRUSSELS SPROUTS: Cut in half. If the brussles sprouts are on the larger side, you can cut them in quarters. No need to do any other trimming!
BUTTER: salted or unsalted is fine.
SHALLOTS: Shallots will give a delicate onion flavor. You could use red onion in a pinch.
HEAVY CREAM: This is a decadent dish so don’t skimp out and use milk. Use the heavy cream!
GRUYERE CHEESE: The most common cheese used when making a gratin. It is a smooth melting Swiss cheese. It has a nutty, mild sweet flavor.
PANKO BREAD CRUMBS: I adore the crunch that panko bread crumbs add to dishes. It’s light and crunchy, perfect for the topping.
STEP #1: Preheat oven to 400 degrees. Combine Brussels sprouts, 1 tablespoon oil, salt and pepper together in a casserole dish and toss to coat. Bake in preheated oven for 15 minutes.
STEP #2: Meanwhile, melt butter in a small saucepan over medium heat. Add garlic and shallots and cook just until garlic is fragrant, about 30 seconds. Pour in cream and cook just until the cream starts to steam.
STEP #3: Remove brussels from oven and pour cream mixture over the top. Spread cheese over the top. Combine bread crumbs and remaining tablespoon oil together and sprinkle over the top. Bake for 15 more minutes or until bubbly. Turn on the broiler for 1 – 2 minutes to brown the top. Serve immediately.
This recipe can easily be doubled if you’re feeding a crowd!
Store leftovers in the refrigerator and eat within a couple of days. Can be reheated in the oven. A minute or two under the broiler will crisp it back up again.
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Note: This recipe was originally posted in 2017. It was updated with new instructions, photos and nutrition information in 2021.