Cheesy Brussels Sprouts Gratin is a simple side dish recipe that is loaded with flavor. It’s made with a creamy Parmesan and Gruyere cheese sauce with a crispy breadcrumb topping. It’s a delicious option to serve with many main dishes or for holiday dinners.
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Brussels sprouts are definitely a love ’em or hate ’em kind of vegetable. If you’re in the “love ’em” category, you probably really love them and ended up on this recipe looking for a new way to enjoy them.
This recipe is a cheesy, delicious way to prepare Brussels sprouts that might even convert a hater into a lover. Cheese kinda has a way of doing that, doesn’t it?
Why This Recipe Works
This is an easy recipe to make and can be served alongside most main dishes.
Brussels sprouts are covered in a rich, creamy, cheesy sauce that even kids will enjoy.
You can use this recipe as a base and modify it however you’d like. Different vegetables or types of cheeses can easily be swapped in and out. Gratins can also be topped with foods other than breadcrumbs, like extra cheese.
Step-By-Step Instructions
Ingredients
- 2 tablespoons butter (divided)
- 2 pounds Brussels sprouts (trimmed and cut in halves)
- salt
- pepper
- 1 shallot (about 1/4 cup diced)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (shredded)
- 1/2 cup Gruyere cheese (shredded, divided)
- 1/4 cup breadcrumbs
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Trim the stems of the Brussels sprouts and cut each one in half length-wise.
Dice the shallot, mince the garlic, and shred the cheeses.
Grease a medium size casserole dish using a small amount of butter or non-stick cooking spray.
Preheat your oven to 400°F.
Create!
Heat 1 tablespoon of the butter in a large skillet over medium heat. Add the Brussels sprouts and season with salt and pepper.
Cook until just starting to brown and soften, about 7-9 minutes. Place in the prepared casserole dish.
Return the pan to the stove and add the remaining tablespoon of butter.
Add the shallots and garlic and cook for about 2-3 minutes until just softened.
Add the heavy cream and cook for an additional 1-2 minutes until hot and bubbly.
Remove from the heat and stir in the Parmesan cheese and half of the Gruyere cheese until melted. The sauce will be creamy and thick.
Pour over the Brussels sprouts and toss to coat.
Top with the breadcrumbs and remaining Gruyere cheese.
Bake, uncovered, for about 15 minutes or until the cheese is bubbling and the top is just starting to brown.
You can put the casserole under the broiler for a couple minutes to brown the top more. Be sure to keep a close eye on it as it can burn quickly.
Present!
Serve hot.
Alternative Gratin Toppings
- Use only the Gruyere cheese.
- Make an almond flour breadcrumb topping (see this recipe for Keto Broccoli Casserole for the instructions).
- Use crushed pork rinds (if you’re into that kind of thing).
- Try chopped nuts (pistachios work great!)
How to Store Leftover Brussels Sprouts Gratin
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
More Brussels Sprouts Recipes
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Brussels Sprouts Gratin
Ingredients
- 2 tablespoons butter (divided)
- 2 pounds Brussels sprouts (trimmed and cut in halves)
- salt
- pepper
- 1 shallot (about 1/4 cup diced)
- 2 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup Parmesan cheese (shredded)
- 1/2 cup Gruyere cheese (shredded, divided)
- 1/4 cup breadcrumbs
Instructions
- Preheat oven to 400°F. Grease a medium size casserole dish using a small amount of butter or non-stick cooking spray.
- Heat 1 tablespoon of the butter in a large skillet over medium heat. Add the Brussels sprouts and season with salt and pepper.2 tablespoons butter, 2 pounds Brussels sprouts, salt, pepper
- Cook until just starting to brown and soften, about 7-9 minutes. Place in the prepared casserole dish.
- Return the pan to the stove and add the remaining 1 tablespoon of butter.2 tablespoons butter
- Add the shallots and garlic and cook for about 2-3 minutes until just softened.1 shallot, 2 cloves garlic
- Add the heavy cream and cook for an additional 1-2 minutes until hot and bubbly.1 cup heavy cream
- Remove from the heat and stir in the Parmesan cheese and half of the Gruyere cheese until melted. The sauce will be creamy and thick.1/2 cup Parmesan cheese, 1/2 cup Gruyere cheese
- Pour over the Brussels sprouts and toss to coat.
- Top with the breadcrumbs and remaining Gruyere cheese.1/4 cup breadcrumbs, 1/2 cup Gruyere cheese
- Bake, uncovered, for about 15 minutes or until the cheese is bubbling and the top is just starting to brown.
- You can put the casserole under the broiler for a couple minutes to brown the top more. Be sure to keep a close eye on it as it can burn quickly.
- Serve hot.
Notes
Alternative Gratin Toppings
- Use only the Gruyere cheese.
- Make an almond flour breadcrumb topping (see this recipe for Keto Broccoli Casserole for the instructions).
- Use crushed pork rinds (if you're into that kind of thing).
- Try chopped nuts (pistachios work great!)
How to Store Leftovers
- Store leftovers in an airtight container in the refrigerator. Consume within 3 days.
Nutrition
This recipe was originally published March 12, 2018. It was updated with an improved recipe, new images, more thorough instructions, tips, and techniques in March 2025.
Sherri @ Sweet Enough says
Any time you put cheese on vegetables (or anything for that matter) I am in! And the addition of the pistachios…OMG! Amazing! 🙂 Love this!
Kelly Anthony says
This recipe looks amazing. I’m putting this on my list to make next week. I never would of thought to use pistachios with brussels sprouts.
Lisa says
Brussels are one of my favorite veggies. Can’t wait to try this tasty dish.
kim says
I love Brussels sprouts, so I will definitely give this deliciousness a try! Love this idea for cooking them up!
Caroline says
I feel like Brussels sprouts are so under-loved but they are great in the oven. The cheese combination here sounds delicious. Yum!