Brussels Sprouts Gratin – Introduction
If you’re looking for a side dish that turns simple vegetables into something truly indulgent, Brussels Sprouts Gratin is the answer. Creamy, cheesy, and topped with a golden breadcrumb crust, this dish elevates humble Brussels sprouts into a rich and satisfying star of the table.
The combination of crisp pancetta, caramelized sprouts, and a luxurious Gruyère cream sauce makes every bite irresistibly flavorful. It’s a dish that bridges the gap between rustic comfort and restaurant-level sophistication — perfect for Thanksgiving, Christmas, or any time you want to impress.
What sets this gratin apart is balance. The sprouts are roasted first to develop their signature nuttiness and golden edges, then baked in a silky cream sauce that’s thickened with just a touch of flour. A finishing layer of Panko breadcrumbs and melted butter ensures a perfectly crisp topping that contrasts the creamy interior beautifully.
For those who’ve only known Brussels sprouts as plain or steamed, this recipe is a revelation. The gentle sweetness of roasted sprouts pairs perfectly with savory pancetta and nutty Gruyère. It’s a decadent yet approachable dish that proves vegetables can be the highlight of the meal.
For more gratin inspiration, check out Epicurious’ guide to classic vegetable gratins or The Kitchn’s tips for perfect baked casseroles.
Basic Brussels Sprouts Gratin Recipe
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Brussels Sprouts Gratin | Creamy, Cheesy, and Perfectly Golden
Description
Make a rich and cheesy Brussels Sprouts Gratin with Gruyère, pancetta, and a crispy breadcrumb topping. A perfect side dish for holidays or cozy family dinners.
Ingredients
- 1 lb Brussels sprouts, rinsed and patted dry
- 2 tablespoons olive oil
- 1½ teaspoons Kosher salt, divided
- 1½ teaspoons freshly ground black pepper, divided
- 4 oz pancetta, cubed
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon all-purpose flour
- ⅔ cup heavy cream (plus a little extra if needed)
- ½ cup Gruyère cheese, shredded
- ¼ teaspoon ground nutmeg
- ¾ cup Panko breadcrumbs
- 3 tablespoons unsalted butter, melted
Instructions
- Prepare the Brussels Sprouts:
Preheat oven to 400°F (200°C). Trim the ends of the Brussels sprouts and cut each in half. Toss with olive oil, 1 teaspoon salt, and 1 teaspoon black pepper. - Roast the Sprouts:
Spread on a baking sheet and roast for 15–18 minutes, shaking the pan halfway through, until golden brown and lightly crisped on the edges. - Cook the Pancetta and Aromatics:
While the sprouts roast, heat a large skillet over medium heat. Add pancetta and cook until crisp, about 5–6 minutes. Remove with a slotted spoon and set aside.
In the same skillet, sauté the onion in the pancetta fat for 2–3 minutes, then add garlic and cook until fragrant. - Make the Sauce:
Sprinkle in the flour and whisk for 30 seconds to form a light roux. Slowly pour in the heavy cream while whisking constantly. Simmer for 2–3 minutes until slightly thickened. Stir in Gruyère, nutmeg, and the remaining ½ teaspoon each of salt and pepper. - Combine and Assemble:
Add roasted Brussels sprouts and cooked pancetta to the skillet, tossing gently to coat with the sauce. Transfer the mixture to a greased baking dish. - Add the Topping:
In a small bowl, mix Panko breadcrumbs with melted butter. Sprinkle evenly over the top of the gratin. - Bake and Serve:
Bake uncovered for 15–20 minutes until bubbly and golden brown on top. Let cool slightly before serving.
Notes
Roast the sprouts first to bring out natural sweetness and prevent sogginess.
Use freshly grated Gruyère for the best melt and flavor.
Don’t skip the broil step — it gives the topping its irresistible crunch.
Add a splash of cream when reheating to keep the gratin silky.
Advanced Techniques for Perfect Brussels Sprouts Gratin
1. Roast Before Baking
Roasting the sprouts before assembling the gratin intensifies their flavor and removes excess moisture. This ensures the sauce stays creamy, not watery.
2. Use High-Quality Gruyère
Gruyère melts beautifully and adds a nutty richness that pairs perfectly with Brussels sprouts. Avoid pre-shredded cheese, which often contains anti-caking agents that prevent smooth melting.
3. Create a Balanced Sauce
When thickening the sauce, whisk constantly and avoid overheating the cream. The goal is a silky texture that clings to the sprouts without becoming too dense.
4. Layer for Texture
Add half the sprouts, then a sprinkle of cheese, then the rest of the sprouts before topping with breadcrumbs. This creates pockets of cheesy goodness throughout the gratin.
5. Finish Under the Broiler
For an extra-crispy top, place the gratin under the broiler for 1–2 minutes at the end — just until the breadcrumbs turn golden and fragrant.
Storage, Shelf Life, and Maintenance Tips for Brussels Sprouts Gratin
1. Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to retain texture.
2. Freezing
Freeze cooled gratin in a tightly sealed container for up to 2 months. Thaw overnight in the fridge before reheating.
3. Reheating
Reheat at 350°F (175°C) for 15–20 minutes until warmed through. Add a splash of cream before reheating to restore moisture.
4. Make-Ahead Option
Prepare the gratin up to the breadcrumb topping, cover tightly, and refrigerate overnight. Bake fresh before serving for best results.
5. Revive the Topping
If the breadcrumb layer loses its crispness after refrigeration, sprinkle a few dry breadcrumbs on top before reheating to bring back the crunch.
Dietary Adaptations and Substitutions for Brussels Sprouts Gratin
1. Vegetarian Version
Omit the pancetta and sauté onions in olive oil or butter. Add a pinch of smoked paprika or a few drops of liquid smoke for a hint of savory depth.
2. Gluten-Free Option
Use gluten-free flour and gluten-free Panko breadcrumbs. The result remains creamy and crisp without compromising texture.
3. Low-Sodium Adaptation
Reduce added salt by half and rely on the pancetta and cheese for natural seasoning. A squeeze of lemon before serving brightens the flavor without extra salt.
4. Dairy-Free Adaptation
Swap butter with vegan margarine and heavy cream with coconut cream or cashew cream. Use dairy-free cheese alternatives that melt smoothly.
5. Cheese Substitutions
If Gruyère isn’t available, use Swiss, Fontina, or sharp white cheddar for a similar melt and flavor profile.
Frequently Asked Questions (FAQs) about Brussels Sprouts Gratin
1. Can I use frozen Brussels sprouts?
Yes, but thaw and dry them thoroughly before roasting. Frozen sprouts have more moisture, which can affect texture.
2. What’s the best cheese for gratin?
Gruyère is ideal, but you can also use aged cheddar, Fontina, or Asiago for different flavor nuances.
3. Can I make Brussels Sprouts Gratin ahead of time?
Absolutely. Assemble the dish up to the topping, cover, and refrigerate. Add breadcrumbs and bake just before serving.
4. How can I make it lighter?
Replace heavy cream with half-and-half or a mix of milk and Greek yogurt for a lighter, still-creamy sauce.
5. What pairs well with Brussels Sprouts Gratin?
It complements roast chicken, turkey, beef, or pork tenderloin, and even works as a vegetarian main when served with a hearty salad.
Conclusion & Final Thoughts on Brussels Sprouts Gratin
This Brussels Sprouts Gratin is proof that vegetables can be decadent and exciting. With its rich cream sauce, crisp pancetta, and crunchy breadcrumb topping, it transforms a simple ingredient into a dish that feels both comforting and refined. Each bite balances the earthy sweetness of roasted sprouts with the luxurious depth of Gruyère and the satisfying crunch of golden Panko.
It’s an excellent side dish for holiday meals, but it’s also simple enough for a cozy Sunday dinner. The combination of creamy and crispy textures makes it a versatile favorite — something that even the most skeptical Brussels sprouts eaters will love.
Once you master this technique, you can experiment with different cheeses, seasonings, or even vegetables like cauliflower or broccoli. The method remains the same, but the possibilities are endless.
So, next time you’re looking to impress guests or treat yourself to a restaurant-quality side dish, reach for your skillet and make Brussels Sprouts Gratin — the perfect harmony of flavor, texture, and comfort.