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Creamy Brussels Sprout Gratin

Scott Phillips

Servings: six.

Roasting Brussels sprouts and then adding cream brings out their sweet, mellow side. This gratin can convert even the most confirmed Brussels sprout critic into a devotee.


  • 2 lb. Brussels sprouts, stem ends trimmed and outer leaves removed; sprouts cut in half through the stem end
  • 3 Tbs. unsalted butter, melted
  • Kosher salt and freshly ground black pepper
  • 1 cup coarse fresh breadcrumbs (from a baguette or other white bread)
  • 3/4 oz. (1/4 cup) finely grated Gruyère
  • 1-1/4 cups heavy cream

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 380
  • Fat Calories (kcal): 240
  • Fat (g): 27
  • Saturated Fat (g): 17
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 8
  • Cholesterol (mg): 90
  • Sodium (mg): 550
  • Carbohydrates (g): 28
  • Fiber (g): 5
  • Protein (g): 9


  • Heat the oven to 425°F. Put the Brussels sprouts in a shallow baking dish that will hold them in a snug single layer (a 9×13-inch rectangle or slightly smaller oval is good). Toss with 2 Tbs. of the melted butter, 3/4  tsp. salt, and several grinds of pepper. Spread them evenly in the dish and roast, tossing once or twice, until browned in spots and tender when pierced with a knife, 25 to 30 minutes.
  • While the sprouts roast, combine the breadcrumbs with the remaining 1 Tbs. melted butter and 1/8  tsp. salt in a small bowl. Mix in the Gruyère.
  • When the Brussels sprouts are tender and browned, pour the cream over them and conntinue baking until the cream has thickened to a saucy consistency and coats the sprouts, 5  to 7 minutes. Remove the pan from the oven. Set the oven to broil and position a rack to 6 inches below the broiler. Sprinkle on the breadcrumb mixture. Broil the gratin until the crust is deep golden brown, about 5 minutes.


Rate or Review

Reviews (7 reviews)

  • AngelicaD | 03/16/2020

    Very good or, to quote my 6 year old daughter, "these Brussels sprouts don't taste the usual 'grossness' as they usually do ..."

  • pastatx | 11/25/2019

    Delicious. I find myself craving Brussels sprouts after making this recipe. I eat them directly out of the pan. LOVE!

  • butterscotch | 06/07/2018

    This recipe is delicious as written, and it is also a lot of fun to play around with. I like to reduce the fat by using non-fat sour cream mixed with 1 tsp. of flour in place of the heavy cream. And I like to make it with a mix of vegetables. I've tried substituting cauliflower florets for half the Brussels sprouts, and I've also tried a melange of sprouts, cauliflower and halved baby potatoes. Both of these variations are very tasty. When using cauliflower and/or potatoes, I par-cook them in the microwave before assembling the gratin to reduce the baking time.

  • user-6857409 | 05/28/2017

    Outstanding! Will make you love Brussels Sprouts and crave more! Easy too!

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