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Brussels Sprouts Gratin

Take roasted brussels sprouts to the next level when you make this Brussels Sprouts Gratin! Brussels sprouts are roasted in the oven and then coated with a rich and creamy cheese sauce. It’s the perfect side dish for the holidays or any special occasion!

A gratin, sometimes called au gratin, is any baked dish topped with a cheese and/or breadcrumb crust. We most commonly associate gratins as being a baked vegetable dish with a creamy sauce and cheesy crust on top.

Looking for more easy, healthier side ideas? Try Creamy Southwest Vegetarian Pasta Salad, Cinnamon Maple Greek Yogurt Squash Casserole or Cheesy Cauliflower Casserole.

Brussels Sprouts Gratin

Photo of Brussels Sprouts Gratin
  • 15 minutes
  • 35 minutes
  • 50 minutes


Brussels Sprouts:

2 pounds brussels sprouts, trimmed and halved
1 1/2 tablespoons olive oil
Salt and freshly ground black pepper to taste


2 tablespoons unsalted butter
1/3 cup diced shallots
2 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/8 teaspoon ground nutmeg
Freshly ground black pepper to taste
1/4 cup dry white wine
1 cup low sodium vegetable or chicken broth
1/2 cup heavy cream
1/2 cup grated Gruyere cheese


  1. Preheat oven to 400° F. Trim and halve the brussels sprouts. If they are extra-large, quarter them. Add them to a 9x13 casserole dish and toss them with olive oil, salt and pepper. Spread them out evenly and roast in the oven for 20 minutes.
  2. While the brussels sprouts are roasting, melt the butter in a saucepan and add in the shallots. Sauté for 2-3 minutes and whisk in the flour, garlic powder, smoked paprika, and nutmeg. Season with salt and pepper and cook for another minute.
  3. Pour in the wine, whisking the entire time. Continue whisking and slowly pour in the vegetable broth. Whisk in the heavy cream and season with additional salt and pepper as needed. Cook the sauce over low heat, stirring often, until it's thickened. Add in half of the cheese and stir until melted. Remove the sauce from the heat.
  4. Pour the sauce evenly over the roasted brussels sprouts and sprinkle on the remaining cheese. Bake for 15 minutes or until hot, bubbly and lightly browned on top. Broil for 2-3 minutes at the end for an extra crispy topping.



  • While heavy cream is what gives the sauce its rich and decadent flavor and consistency, you can swap it with either half and half or whole milk. I don’t recommend using fat free milk because the consistency and flavor won’t be the same.
  • The gratin can be made a day in advance. Prepare the recipe up until it is baked in the oven with the cheese sauce and refrigerate it overnight. To reheat, bake uncovered at 350° F. for 10-15 minutes or until warmed through. Broil for a few minutes to get that golden brown crisp cheese topping.
  • If you don’t want to use wine in the sauce, substitute with vegetable or chicken broth.


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