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This easy Brussels sprouts gratin recipe is a cheesy, creamy side dish that takes Brussels sprouts to the next level! Perfect for special occasions such as Thanksgiving or Christmas dinner!
As I try to do with the majority of my recipes, I wanted this Brussels sprouts au gratin recipe to be fairly simple to execute. I decided to use an oven-proof skillet (my trusty Lodge cast iron pan is great for this) so I could start the recipe on the stove and finish it in the oven without fussing around.
Brussels sprouts are tough little suckers and need some time to reach that tender-crisp level. I debated on boiling the Brussels sprouts first (prior to doing the oven thing), but I decided on cooking them in the skillet for a while instead. It’s easier to just use the one pan, and I love the nice browning you get on them by searing them first.
I chose Gruyère and Parmesan for this cheesy Brussels sprouts gratin. If you’re not familiar with Gruyère cheese, it’s a Swiss cow’s milk cheese that melts really nicely. It tastes kinda nutty, salty, and earthy. It doesn’t have a super strong/pungent taste in my opinion. It’s often used in French onion soup and fondue.
Pro tip: I recommend grating the cheeses yourself – the taste is much better than the pre-grated ones. This is the cheese grater I love.
I think this dish is good no matter what, but if you’re following a low-carb/keto diet (or need to cook for someone who is), this is the perfect side dish!
More Brussels sprouts recipes you may like:
- Easy Brussels Sprouts and Bacon Recipe
- Creamy Baked Brussels Sprouts
- Maple Pecan Brussels Sprouts
- Shredded Kale and Brussels Sprouts Salad Recipe
- Pomegranate Brussels Sprouts Salad
Got questions about this Brussels sprouts gratin? Let me know in the comments!
If you make this recipe, tag me #saltandlavender on Instagram 🙂
Brussels Sprouts Gratin
- 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
- 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).
- Serves 4-6 depending on how much people eat.
- If you don't own an oven-proof skillet, transfer the Brussels sprouts to a baking dish for step 5.
- I used my trusty 10.25" Lodge cast iron skillet.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Nutrition information is automatically calculated, so should only be used as an approximation.
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