This Brussels sprouts gratin has been a holiday table hero in my family for years. I first pulled this combination together on a blustery November afternoon when I had a bag of sprouts and a half-pint of heavy cream to use up — the result was unexpectedly luxurious. The sprouts soften just enough to lose bitterness while keeping a satisfying bite, and the cream and cheese form a satin sauce that clings to each halved sprout. The breadcrumb topping adds a toasty crunch that everyone reaches for first.

I discovered the dish while adapting a classic French-style gratin to American pantry habits: switching Gruyère for a sharper cheddar when necessary, and adding a touch of nutmeg for warmth. It’s special because it occupies that sweet spot between comfort and sophistication — it’s rich without being fussy, and it pairs beautifully with roasted meats or a simple roast chicken. Every time I bring this out, neighbors ask for the recipe; the combination of textures—creamy interior, slightly crisp sprouts, and crunchy topping—keeps people coming back for seconds.

Ingredients

• Brussels sprouts (1 lb): Choose firm, bright green sprouts with tightly closed leaves. Smaller, uniform sprouts halve more neatly and cook evenly — avoid yellowed or floppy ones. If buying pre-trimmed, check freshness; I often buy from farmers’ markets when in season for better flavor.
• Butter (2 tablespoons): Unsalted provides more control over seasoning; use European-style butter for a richer finish if available. You’ll use it to sauté garlic and flavor the topping.
• Heavy cream (1 cup): The backbone of the sauce — it reduces slightly to a velvety consistency. Half-and-half will thin the sauce; for best cling and richness, stick with heavy cream.
• Gruyère or cheddar (1/2 cup grated): Gruyère melts into a smooth, nutty sauce; sharp cheddar adds tang and accessibility. Grate from a block for superior melting.
• Parmesan (1/4 cup grated): Adds saltiness and a toasty finish to both the sauce and the breadcrumb topping — use Parmigiano-Reggiano when possible.
• Garlic (2 cloves, minced): Sautéed briefly in butter to release aroma without browning; fresh garlic is essential — powdered garlic lacks brightness.
• Breadcrumbs (1/2 cup): Use plain or panko for extra crunch. For gluten-free, substitute gluten-free breadcrumbs or crushed rice crackers.
• Seasoning: Salt, black pepper to taste, and optional 1/4 teaspoon nutmeg for warmth — add nutmeg sparingly so it enhances rather than dominates.

Instructions

Preheat the oven: Set the oven to 375°F (190°C) and position a rack in the center. Preheating ensures the topping browns quickly while the sauce bubbles; if using a shallow baking dish, check at 18 minutes to avoid over-browning. Cook the sprouts: Trim stems and remove any loose outer leaves, then halve each sprout through the stem so they sit flat. Steam or boil in salted water for 5–7 minutes until just tender—you want a fork to meet slight resistance. Drain thoroughly and pat dry to prevent a watery sauce. Sauté the garlic and build the sauce: In a saucepan over medium heat, melt the butter, then add the minced garlic and cook 30–45 seconds until fragrant but not browned. Pour in the heavy cream, add nutmeg (if using), and season with salt and pepper. Simmer gently for 3–4 minutes until it slightly thickens; simmering concentrates flavor and helps the cream cling to the sprouts. Incorporate the cheeses: Remove the pan from heat and stir in the grated Gruyère (or cheddar) and half of the Parmesan. Stir until the cheeses melt into a smooth sauce. If it seems too thick, loosen with a tablespoon of warm milk; if too thin, return to low heat and whisk until it thickens slightly. Assemble the dish: Arrange the drained sprouts cut-side up in a greased 8x8-inch (or similar) baking dish. Pour the cheese sauce evenly over the sprouts so each piece gets some cream. This helps the sprouts roast at their edges while soaking in the sauce. Add breadcrumb topping and bake: Mix the breadcrumbs with the remaining Parmesan and a small pinch of salt and pepper. Sprinkle evenly over the gratin. Bake uncovered for 20–25 minutes until the topping is golden and the sauce is bubbly. For an extra golden top, broil for 1–2 minutes—watch closely to avoid burning. Rest and serve: Let the gratin rest for 5–8 minutes before serving so the sauce sets slightly. The resting period intensifies flavors and makes portioning neater.

Storage Tips

Store leftovers covered in the refrigerator for up to 3 days in an airtight container. To reheat, place a portion in a 350°F oven for 10–12 minutes until warmed through and the topping regains some crispness; avoid microwaving if you want to preserve texture. For longer storage, bake the gratin, cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating in the oven to avoid a soggy topping.

Ingredient Substitutions

If Gruyère is unavailable, use sharp cheddar or a mix of fontina and cheddar for good melting. Swap heavy cream for full-fat evaporated milk in a pinch—expect a slightly less silky mouthfeel. Replace breadcrumbs with crushed Ritz crackers or gluten-free panko to accommodate allergies. For a smoky variation, fold in 3–4 slices of cooked, chopped bacon or a tablespoon of smoked paprika to the sauce. Leave out nutmeg if you prefer a purer cheesy flavor.

Serving Suggestions

Serve alongside roast turkey, glazed ham, or a simply roasted chicken for a complete meal. It pairs nicely with lemon-forward sides or bright salads that cut through the richness. Garnish with finely chopped parsley or a squeeze of fresh lemon to add freshness. For holiday presentation, serve in individual ramekins and sprinkle a few toasted walnuts for crunch and visual contrast.

Cultural Background

Gratin techniques originated in French country cooking, where bread crumbs and cheese were used to transform humble ingredients into comforting dishes. This Brussels sprouts adaptation leans on that tradition: slow-baked cream and cheese, topped with breadcrumbs, create a browned crust beloved in many European cuisines. Over time, American cooks embraced gratin methods for vegetables, turning them into indulgent sides for festive meals and Sunday roasts.

Seasonal Adaptations

In winter, add a teaspoon of Dijon mustard to the cream for warmth and tang. In autumn, fold in roasted chestnuts or cooked, chopped apples for a sweeter profile. In spring, lighten the dish by reducing cream to 3/4 cup and adding a splash of white wine to the sauce. For summer barbecues, serve a smaller portion as a warm side alongside grilled meats.

Meal Prep Tips

Trim and halve sprouts up to 24 hours ahead and store them in cold water to prevent browning. Make the sauce a day ahead, cool, and refrigerate; when ready to bake, bring the sauce to room temperature, arrange sprouts, and bake as directed. Assemble in individual portions for grab-and-go reheating at work or school; use oven-safe single-serving dishes for practical reheating and prettier presentation.

This gratin is a dish I hope you make your own — tweak the cheese, add a favorite herb, or keep it classic. There’s something quietly celebratory about a pan of bubbling gratin that brings people to the table and stays in memory long after the meal is over.