This Brussels sprouts gratin has earned a permanent place in my holiday rotation and on busy weeknight menus alike. I first discovered this combination on a cold November when I wanted something greener and more sophisticated than the usual roasted sprouts. The result was a golden, bubbling casserole of tender vegetables enveloped in rich cream and melted cheese — a transformation that converted even the most skeptical eaters at my table. The gratin balances a buttery, slightly nutty Gruyère (or sharp cheddar) with the bright, caramelized edges of the sprouts, and the crunchy breadcrumb topping provides the perfect contrast in texture.

I remember serving this dish one Thanksgiving when a picky cousin who usually avoids Brussels sprouts returned for seconds without prompting. That memory shaped the way I write this recipe: clear steps, straightforward pantry ingredients, and small technique notes to guarantee success. The gratin works equally well as a festive accompaniment to roasted meats or as a comforting vegetarian centerpiece. With a quick par-boil to take the edge off the sprouts, a silky cream sauce finished with melted cheese, and a crisp topping, this dish feels elegant without being fussy.

Ingredients

• Brussels sprouts: Use about 1 pound, trimmed and halved. Choose firm, green sprouts without yellowing leaves — uniform size helps ensure even cooking. If you find very large heads, quarter them so pieces cook at the same rate.
• Butter: 2 tablespoons unsalted butter to sauté garlic and enrich the sauce; European-style butter (higher fat content) gives a silkier mouthfeel.
• Heavy cream: 1 cup of 36% heavy cream creates the base of the gratin sauce. Full-fat cream yields the best texture; half-and-half will thin the sauce and is not recommended without additional reduction.
• Gruyère or cheddar: 1/2 cup grated (about 2 ounces). Gruyère melts beautifully and adds a nutty flavor; sharp cheddar gives a sharper tang and more pronounced cheesiness.
• Parmesan: 1/4 cup finely grated for seasoning the sauce and mixing with breadcrumbs for a savory, crisp topping.
• Garlic: 2 cloves, minced. Gently sautéed to release aroma without browning so the sauce remains smooth and sweet.
• Breadcrumbs: 1/2 cup plain breadcrumbs for the topping. Panko yields a lighter, airier crust while regular breadcrumbs give a denser, uniform crunch.
• Seasonings: Salt and freshly ground black pepper to taste; 1/4 teaspoon ground nutmeg is optional but adds warmth and depth to the cream.

Instructions

Preheat the oven: Set your oven to 375°F. A preheated oven is essential so the top crisps as soon as the gratin goes in; this helps achieve a golden-brown crust while keeping the sauce bubbling underneath. Place a rack in the center of the oven for even browning (about 6–8 inches from the heating element). Cook the sprouts: Bring a medium pot of salted water to a boil or prepare a steamer basket over simmering water. Add the trimmed and halved sprouts and cook until just tender, about 5–7 minutes. They should pierce easily with a fork but still offer slight resistance. Overcooking will make them mushy in the oven, so test early. Drain and dry thoroughly: Drain the sprouts in a colander and spread them on a clean kitchen towel or paper towels to let steam escape. Pat gently to remove surface moisture. Reducing excess water prevents the sauce from becoming thin and ensures a creamy, not watery, finished dish. Sauté the garlic: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Add the minced garlic and cook for 30–60 seconds until fragrant; do not let it brown. Browning can introduce bitterness and small browned bits may affect the smooth texture of the sauce. Build the cream base: Pour in 1 cup heavy cream, add a pinch of salt, freshly ground black pepper, and 1/4 teaspoon nutmeg if using. Bring the cream to a gentle simmer and let it reduce for 3–4 minutes until slightly thickened. Stir frequently to avoid scalding and to incorporate the garlic flavor evenly. Melt in the cheese: Remove the saucepan from the heat and stir in the grated Gruyère (or cheddar) and half the Parmesan (about 2 tablespoons) until smooth. Off-heat melting minimizes separation and keeps the sauce velvety. Taste and adjust seasoning: add a little more pepper or salt if the cheese is mild. Assemble the dish: Butter or spray a medium (about 9x9-inch) baking dish. Place the cooked Brussels sprouts cut side up in an even layer. Pour the cheese sauce over the sprouts, nudging pieces slightly so the sauce reaches all surfaces. Add the breadcrumb topping: Combine 1/2 cup breadcrumbs with the remaining Parmesan (about 2 tablespoons) and sprinkle evenly across the top. For extra richness, toss the crumbs with a teaspoon of melted butter before topping. This helps the crumbs brown evenly in the oven. Bake until golden: Place the assembled dish in the preheated 375°F oven and bake uncovered for 20–25 minutes. The topping should be golden-brown and the sauce bubbly around the edges. If the top browns too quickly, tent with foil for the last 5 minutes. Rest and serve: Allow the gratin to cool for 5–8 minutes before serving so the sauce sets slightly and is easy to portion. Garnish with a few grinds of fresh black pepper or a light sprinkle of lemon zest for brightness if desired.

Storage Tips

Cool leftovers quickly and transfer to an airtight container. Stored in the refrigerator, the gratin will stay fresh for up to 3 days; reheat in a 350°F oven for 10–15 minutes until hot and the topping regains some crispness. If freezing, wrap tightly with foil and place in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before baking; you may need to bake 5–10 minutes longer if the casserole is still chilled.

Ingredient Substitutions

If you don’t have Gruyère, use an equal amount of sharp cheddar or fontina for good melting properties. For a lighter version, replace half the heavy cream with whole milk and simmer a few extra minutes to reduce; the sauce will be slightly less rich but still creamy. Swap breadcrumbs for panko for a lighter, crunchier topping, or use crushed Ritz crackers for a buttery, savory finish. For a dairy-free take, use a cashew cream and dairy-free cheese alternatives, and choose gluten-free crumbs.

Serving Suggestions

This gratin pairs beautifully with roasted poultry, pork, or a simple grilled fish. For a holiday table, serve alongside roasted turkey and mashed potatoes to add a green and cheesy component. Garnish with toasted hazelnuts or chopped parsley for color and textural contrast. Smaller, individual gratin dishes make elegant single-serving presentations for dinner parties.

Cultural Background

The technique of using cream and cheese to gratinate vegetables is rooted in French cuisine, where "gratiner" refers to browning the surface under heat. While Brussels sprouts themselves are of northern European origin, the combination with a béchamel-like cream and a nutty cheese aligns with classic French gratins. This recipe simplifies the traditional method for home cooks while preserving the rich, comforting flavors that made gratins popular across Europe.

Seasonal Adaptations

In winter, add roasted chestnuts or a sprinkle of dried cranberries for a festive twist. During spring, lighten the dish by stirring in a handful of blanched asparagus tips and replacing half the cream with milk. For autumn, fold in crumbled cooked pancetta and a pinch of smoked paprika for a smoky depth that complements the natural sweetness of the sprouts.

Meal Prep Tips

Prepare the sprouts and the cream sauce separately and store them in airtight containers up to 24 hours before serving. Assemble just before baking for the best texture, or assemble and refrigerate covered for up to a day if you need to save time on the day of serving. Use a shallow baking dish to ensure even browning and portion into individual ramekins for grab-and-go lunches that reheat well in a toaster oven.

Bringing this gratin to the table is always a moment of small celebration: the golden top, the steam lifting to reveal the creamy interior, and the way simple ingredients combine into something convivial. I hope you make it your own and share it at your next gathering — it has become one of those recipes I reach for when I want something reliably comforting and impressive.