Brussels Sprouts Cheese Gratin

This Brussels sprouts gratin is a rich and comforting side dish that transforms humble vegetables into a cheesy, golden delight. It’s perfect for elevating weeknight dinners or serving alongside your favorite holiday meal, offering a crunchy exterior and creamy interior that everyone will enjoy.

I first made this gratin to impress at a family gathering, and it quickly became the dish that everyone asks me to bring again. The combination of crispy, caramelized edges with melting cheese is simply irresistible.

Ingredients

• Two dozen Brussels sprouts: trimmed and halved to ensure even cooking and a tender bite
• One tablespoon olive oil: for a light, fruity base to sauté the sprouts without overpowering them
• Two tablespoons butter: to add richness and help with browning
• One cup freshly grated Gruyère cheese: for its nutty, creamy flavor that melts beautifully
• Half a cup freshly grated Parmesan cheese: to bring sharpness and an additional layer of savory complexity
• One large clove garlic: minced to infuse the dish with aromatic depth
• Half a cup heavy cream: to create a luscious sauce that ties everything together
• Salt and pepper: to balance all those flavors

Instructions

Sauté the Brussels Sprouts:

Heat olive oil and butter in an oven-proof skillet over medium-high heat until the butter melts and the pan is hot enough for sautéing. Add the halved Brussels sprouts cut side down to maximize caramelization. Cook for 8 minutes, stirring occasionally so the sprouts brown evenly on all sides enhancing their natural sweetness.

Mix in Cream and Garlic:

Remove the skillet from heat. Quickly stir in the minced garlic, heavy cream, and half of the Gruyère cheese. The residual heat softens the garlic and begins to thicken the cream slightly while enveloping the sprouts.

Top with Cheese and Roast:

Sprinkle the remaining Gruyère and the Parmesan cheese evenly over the sprouts. Transfer the skillet to the middle rack of your oven preheated to 400 degrees Fahrenheit. Roast for 15 to 20 minutes, depending on how tender you prefer your Brussels sprouts. I found 15 minutes gives a perfect tender-crisp texture. If you like a bubbly golden crust, broil for an additional 1 to 2 minutes at the end, watching carefully to avoid burning.

Season and Serve:

Remove from oven and season with salt and freshly ground pepper to taste. Serve immediately while the cheese is still soft and creamy. The gratin is best enjoyed fresh before the cheese hardens.

The cheese melts beautifully giving a velvety richness that pairs well with the slight bitterness of the Brussels sprouts

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the cheese creamy instead of rubbery.

Ingredient Substitutions

If you cannot find Gruyère, Emmental or a good quality Swiss cheese work well as substitutes. For a sharper alternative to Parmesan, consider Pecorino Romano. Heavy cream can be replaced with half and half for a lighter sauce though it will be less rich.

Serving Suggestions

Brussels sprouts gratin pairs beautifully with roast chicken, tender pork chops, or a holiday ham. A crisp salad or light vinaigrette-dressed greens will balance the richness on the plate.

This recipe strikes the perfect balance of crispy, creamy, and comforting—a true crowd-pleaser every time.

FAQs about Recipes

→ What type of cheese works best in this dish?

Gruyère and Parmesan are ideal due to their melting quality and rich, nutty flavors that complement the Brussels sprouts.

→ Can I use frozen Brussels sprouts instead of fresh?

While fresh Brussels sprouts provide the best texture and flavor, frozen can be used if thawed and drained thoroughly before cooking.

→ How do I achieve a crispy cheese topping?

Broiling the dish for a few minutes at the end of baking helps brown and bubble the cheese for a delightful crispy crust.

→ What is the purpose of sautéing Brussels sprouts before baking?

Sautéing enhances flavor through caramelization and helps soften the sprouts, creating a tender yet textured base.

→ Can I substitute heavy cream with a lighter option?

You can use half-and-half or whole milk, but expect a less rich and slightly thinner consistency in the final dish.