Brussels Sprouts Gratin – A Rich & Creamy Side Dish
If you’re looking for the perfect side dish that’s both comforting and elegant, this Brussels Sprouts Gratin is a must-try. The tender Brussels sprouts are baked in a luxurious Gruyère and Parmesan cheese sauce, then topped with golden, crispy breadcrumbs for the ultimate balance of creamy and crunchy.
I first made this for a Keto Thanksgiving dinner, looking for a low-carb, veggie dish that felt as indulgent as traditional sides. From the first bite, it was an instant hit! Whether you’re serving this for a holiday gathering or simply looking for a new way to enjoy Brussels sprouts, this gratin will steal the show.
Prep and Cooking Details
| Preparation Time | Total Cooking Time | Number of Servings |
|---|---|---|
| 15 minutes | 35 minutes | 6 servings |
Ingredients for My Brussels Sprouts Gratin
- 1 pound Brussels sprouts, trimmed and halved
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded Gruyère cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon nutmeg
- 1/2 cup breadcrumbs
Pro Tips for Success
- Roast the Brussels sprouts first – This enhances their natural sweetness and prevents sogginess.
- Use high-quality cheese – Gruyère and Parmesan give the gratin its rich, nutty flavor.
- Stir the sauce continuously – This prevents lumps and creates a silky-smooth cheese sauce.
- Broil at the end – A few minutes under the broiler gives the breadcrumbs a crispy, golden finish.
- Let it rest before serving – This helps the sauce thicken and allows flavors to meld together.
Tools You’ll Need
- Baking dish (ceramic preferred)
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
- Whisk
Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| White cheddar | Gruyère cheese | Sharper, tangier taste |
| Almond flour | All-purpose flour | Low-carb, keto-friendly |
| Crushed pork rinds | Breadcrumbs | Extra crispy, keto-friendly |
| Half-and-half | Heavy cream | Lighter texture |
Make-Ahead Tips
- Prep the Brussels sprouts ahead – Trim and halve them up to 2 days in advance.
- Assemble the gratin a day before baking – Cover and refrigerate overnight, then bake when ready.
- Reheat leftovers in the oven – Keep the breadcrumbs crisp by reheating at 350°F (175°C) for 10 minutes.
Step-by-Step Instructions for a Perfect Brussels Sprouts Gratin
Step 1: Roast the Brussels Sprouts
- Preheat the oven to 400°F (200°C).
- Toss Brussels sprouts with olive oil, salt, and pepper, then spread them evenly on a baking sheet.
- Roast for 15 minutes, until lightly caramelized.
Step 2: Make the Cheese Sauce
- In a skillet, melt butter over medium heat.
- Whisk in flour, cooking for 1 minute until lightly golden.
- Slowly add heavy cream, whisking constantly to prevent lumps.
- Stir in garlic powder, nutmeg, Gruyère, and Parmesan until melted and smooth.
Step 3: Assemble the Gratin
- Transfer roasted Brussels sprouts to a baking dish.
- Pour the cheese sauce evenly over the Brussels sprouts.
- Sprinkle breadcrumbs over the top for a crispy finish.
Step 4: Bake the Gratin
- Lower the oven temperature to 375°F (190°C).
- Bake uncovered for 15 minutes, until bubbly.
- Broil for 2-3 minutes to crisp up the breadcrumbs.
Step 5: Serve & Enjoy
- Let the gratin rest for 5 minutes.
- Garnish with fresh parsley and serve warm.
Suggested Drink Pairing
A Chardonnay pairs beautifully with the rich, cheesy flavors of this gratin. If you prefer red wine, a Pinot Noir offers a light, fruity contrast to the dish’s creaminess. For a non-alcoholic option, try a sparkling apple cider to enhance the fall-inspired flavors.
Enjoy!
This Brussels Sprouts Gratin is a decadent yet simple side dish that will convert even the biggest Brussels sprouts skeptics. Try it for your next holiday dinner or cozy meal, and let me know how it turns out! 🥘✨
