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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!

close-up spoonful of brussels sprouts au gratin

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. 

creamy Brussels sprouts gratin in a skillet

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. 

close-up of cheesy Brussels sprouts gratin 

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:

Brussels sprouts au gratin in a cast iron skillet

Got questions about this Brussels sprouts gratin? Let me know in the comments!

If you make this recipe, tag me #saltandlavender on Instagram 🙂 

close-up spoonful of brussels sprouts au gratin
5 from 4 votes

Brussels Sprouts Gratin

This 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!
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6


  • 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.


Calories: 281kcal, Carbohydrates: 9g, Protein: 12g, Fat: 23g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 64mg, Sodium: 357mg, Potassium: 351mg, Fiber: 3g, Sugar: 2g, Vitamin A: 1262IU, Vitamin C: 65mg, Calcium: 343mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Hi! I’m Natasha.

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  1. robert sunday says:

    5 stars
    Excellent! I love Salt and Lavender!

    1. Natasha says:

      Thank you so much, Robert! 😀

  2. Jay says:

    5 stars
    The only brussel sprout recipe I can get my family to eat! The cheese just makes it 🤌🏼

    1. Natasha says:

      Fantastic!! 😀 Thanks so much for your 5-star review, Jay!

  3. Tara says:

    5 stars
    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.

    1. Natasha says:

      I am so pleased you all enjoyed it, Tara! Thanks for taking the time to leave me a comment!

  4. Michele says:

    Looking forward to making this for Thanksgiving! Can it be made the night before?

    1. Natasha says:

      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!

  5. Mary Ann | The Beach House Kitchen says:

    5 stars
    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!

    1. Natasha says:

      Thank you so much, friend! 🙂