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This easy Brussels sprouts gratin recipe is a cheesy, creamy side dish that takes Brussels sprouts to an indulgent place! It’s tailor-made for the holidays or any weeknight meal.
Try my Cheesy Scalloped Potatoes or Sausage Stuffing next.
Why you’ll love it
If you’re unfamiliar, “au gratin” refers to the rich, hot and bubbly browned grated cheese layer on top. Here I use Gruyère and parmesan for all-out cheesy goodness! Gruyère melts so nicely, and the salty, nutty, and earthy flavors complement the Brussels sprouts.
This Brussels sprouts au gratin is a side dish that even picky eaters will gobble up for Thanksgiving (or any evening at all for a fancy touch). It starts out on the stovetop and then goes seamlessly into the oven in the same pan for all the melty deliciousness you crave.
What you’ll need
- Brussels sprouts – choose ones that are similar in size, bright green, and don’t have yellowing leaves. Smaller ones are normally sweeter.
- Olive oil and butter – for sautéing
- Cheese – we’re using both Gruyère and parmesan
- Garlic – more savory flavor
- Heavy cream – to add moisture and a touch of luxuriousness
Pro tip
It’s important in this recipe to grate your own cheese for best taste, meltability, and texture! The pre-grated, bagged/container variety likely won’t turn out right here.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Use an oven-safe skillet like this very affordable Lodge cast iron skillet.
- This Zyliss rotary cheese grater is ideal for grating the cheeses.
- Measure out the butter easily with this butter dish, and here’s my go-to garlic press for no time-consuming chopping or sticky garlic fingers.
How to make Brussels sprouts gratin
This is an overview, and full ingredients & instructions are in the recipe card below.
- Prep your sprouts, preheat the oven, and grate the cheeses. Heat up the oil and butter in a skillet, and add in the Brussels sprouts.
- Sauté them until nicely browned on the outside. Take the pan off the heat, and stir in the garlic, heavy cream, and half the Gruyère.
- Top with the remaining Gruyère and the parm. Roast in the oven until tender-crisp, and broil carefully if desired. Season with salt & pepper.
Substitutions and variations
- You can transfer the skillet contents to a baking/casserole dish for the baking step if you don’t have an oven-safe skillet.
- For some warmth and herb-forward flavor and depth, you could add a touch of nutmeg and/or fresh thyme.
- Feel free to experiment with other easy-melting cheese varieties to change it up.
What to serve with cheesy Brussels sprouts
- They’re great with any weeknight main! Try my Crockpot Pork Tenderloin, Best Ribeye Steak, Easy Pan Seared Salmon, or Creamy Garlic Chicken along with my Simple Risotto and Easy Cucumber Tomato Avocado Salad.
- I like to serve them around the holidays with my Easy Roast Turkey, tasty Turkey Gravy Recipe, a big pile of Garlic Mashed Potatoes, and Sautéed Green Beans.
Leftovers and storage
- This one is best when first cooked (the cheese will harden over time), but store leftovers for a few days, covered, in the fridge.
- Cover with foil and reheat in the oven until warmed through. Add a splash of cream if needed. You could microwave them, but the sprouts will soften up and the sauce/cheese may separate.
- I wouldn’t freeze this due to the dairy.
More Brussels sprouts recipes
If you made this simple Brussels sprouts gratin, let me know in the comments! I’m always happy hearing from readers. You can always tag me on Instagram as well.
Brussels Sprouts Gratin
Ingredients
- 2 dozen Brussels sprouts trimmed & cut into halves
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 large clove garlic minced
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
Instructions
- Prep your Brussels sprouts (trim any brown leaves and the bottom of the core then cut them in half lengthwise), and grate the cheeses. Preheat your oven to 400F. Move the rack to the middle position.
- Add the oil and butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the Brussels sprouts.
- Sauté the Brussels sprouts for 8 minutes, stirring/turning them occasionally. They will brown on the outside, which will make them more flavorful.
- Take the pan off the heat and stir in the garlic, cream, and half the Gruyère.
- Top the Brussels sprouts with the rest of the Gruyère as well as the Parmesan. Place the skillet in the oven and roast for 15-20 minutes. I roasted mine for 15 minutes, and they were tender-crisp (the Brussels sprouts were average sized). Optional: you can broil it at the end if you want the cheese extra brown/bubbly (but watch it carefully).
- Season the Brussels sprouts with salt & pepper as needed. Serve immediately (the longer you leave them, the more the cheese will harden).
Notes
- Serves 4-6 depending on how much people eat.
- If you don’t own an oven-safe skillet, transfer the Brussels sprouts to a baking dish for step 5.
- I used my trusty 10.25″ Lodge cast iron skillet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Excellent! I love Salt and Lavender!
Thank you so much, Robert! 😀
The only brussel sprout recipe I can get my family to eat! The cheese just makes it 🤌🏼
Fantastic!! 😀 Thanks so much for your 5-star review, Jay!
This was wonderful. We used bagged Brussels sprouts, shredded cheeses and had to finish in a baking dish but was still excellent and easy.
Everyone asked for seconds including kids who are 8 and 12.
I am so pleased you all enjoyed it, Tara! Thanks for taking the time to leave me a comment!
Looking forward to making this for Thanksgiving! Can it be made the night before?
Hi Michele! I haven’t tested making it ahead, but if you warm it up on a low heat (prob in the oven), I think it should probably be fine. Some of the cream sauce may disappear a bit, though. Hope you enjoy it and have a great Thanksgiving!
Perfect for the holiday table Natasha. I agree, they are tough little suckers! I like how you cooked them in your skillet. And of course, love the Parmesan and gruyere cheeses!
Thank you so much, friend! 🙂