Brussels Sprouts Gratin is a standout side dish that consistently garners rave reviews from guests, thanks to its rich creaminess and delightful blend of flavors. This dish is particularly wonderful for holiday feasts. Serve alongside slow-cooker spiral ham or standing prime rib roast for an unforgettable meal!
🍶 Recipe Ingredients
The ingredients for this dish are simple, yet they combine harmoniously to create a rich and extraordinary dish that delights the palate. Find ingredient notes (including substitutions and variations) below.
🧀 Substitutions and Variations
- Brussels Sprouts - Seek out brightly green sprouts. If the leaves are browning too much, you won't want them. Frozen can be used in a pinch, but fresh is always best. Roasting them brings out even more flavor
- Pancetta - We recommend cubed pancetta for this dish, which can usually be found near the deli (and prepared food) section of many supermarkets. Proscuitto can be substituted and so can thick-cut bacon.
- Seasonings - Salt and pepper is a must. Nutmeg gives the dish an "extra-special" flavor profile, especially during the holidays. For the best flavor, get whole nutmeg (usually in the spice section) and use a zester, or microplane to grate it.
- Dairy - Whole milk can be substituted for the heavy cream. Gruyére has a deep, full-milk flavor to it. Fontina, Swiss, or white cheddar are all excellent options.
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
If you leave the Brussels sprouts in large pieces, you'll need to allow the gratin to bake for 25 to 30 minutes. If the breadcrumb mixture starts to brown too much on top. cover with foil.
👩🏼🍳 How To Make Brussels Sprouts Gratin
- Step 1: Place the Brussels sprouts in a large bowl and toss with the olive oil, salt, and pepper.
- Step 2: Roast the sprouts on a baking sheet. Remove from the oven and roughly chop them. Set aside.
- Step 3: Cook the pancetta in a skillet over medium until crispy. Remove from the skillet and set aside
- Step 4: Add the onions to the same skillet and sauté in the rendered pork grease until soft. Stir in the garlic and cook for another 30 seconds.
- Step 5: Add the flour and cook, stirring often. Stir in the cream and cook until slightly thickened.
- Step 6: Add the shredded cheese and stir until melted. Season with salt, pepper, and nutmeg.
⏲️ Finishing the Dish
- Step 7: Place the sprouts in a baking dish and pour the cream/cheese mixture over the top.
- Step 8: In a bowl, mix the breadcrumbs with the melted butter. Sprinkle over the top of the gratin and bake until golden.
🍽️ How To Serve
- Let the gratin rest for 10 minutes before serving. If desired, you can cover with foil and let the dish sit for up to 30 minutes, it will still be warm once you remove the foil.
- If serving at the table, remember the dish will be hot. Either transfer to another serving dish, or have small linen available for gripping the handles.
- This dish is very luxurious and filling. Other dishes such as Southern-style green beans or pecan rice pilaf complement the gratin wonderfully.
🔥 How To Store and Re-heat
- Leftovers can be placed in an air-tight container with a lid and refrigerated for up to 5 days.
- Reheating leftovers in the microwave is fine, or, add them to a baking dish, cover, and heat at 325°F until heated through, usually about 30 minutes.
- You can also heat leftovers in your AirFryer. Place them in a dish, add a splash of cream (or milk), and air-fry at 350°F for about 10 minutes. This keeps the top crunchy!
🙋🏽♂️ Frequently Asked Questions
Can Brussels Sprouts Gratin be made in advance?
Absolutely! You can prepare the dish 24 hours in advance, waiting to add breadcrumbs just before baking.
Can frozen Brussels sprouts be used for Brussels sprouts gratin?
They can be, but the dish won't be as flavorful as fresh. Remember, when frozen, they will retain water. Let them thaw completely and use paper towels to dry them as much as possible.
How do you make Brussels sprouts gratin gluten-free?
Use a gluten-free flour such as rice flour or almond flour. Substitute the breadcrumbs with crushed gluten-free cornflakes or rolled oats.
Ready to make a holiday side dish that even non-veggie lovers will love? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Brussels Sprouts Gratin
Brussels Sprouts Gratin is always such a big hit, especially for that special holiday feast. Even non-veggie-loving people love this dish. Roasting the sprouts deepens the flavor and softens them. The smoked Gruyere with the pancetta and cream sauce puts it over the top.
Print
Pin
Rate
Servings: 4
Calories: 468kcal
Video
Equipment
- 2 quart baking dish
Ingredients
- 1 lb Brussels sprouts rinsed and patted dry
- 2 tablespoon olive oil
- 1½ teaspoon Kosher salt divided
- 1½ teaspoon black pepper freshly ground, 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
- ½ cup Gruyére cheese shredded
- ¼ teaspoon nutmeg ground
- ¾ cup Panko breadcrumbs
- 3 tablespoon unsalted butter melted
Instructions
- Preheat oven to 400°F.
- Place the Brussels sprouts in a large bowl and toss them with the olive oil and a couple of pinches each of salt and pepper (about ½ teaspoon each of salt and pepper. Spread the sprouts onto a baking sheet and roast for 20 minutes, flipping them over halfway through.1 lb Brussels sprouts, 2 tablespoon olive oil, 1½ teaspoon Kosher salt, 1½ teaspoon black pepper
- Remove the sprouts from the oven, and when cool enough to handle, roughly chop them. (See NOTES).
- Meanwhile, cook the pancetta in a large skillet over medium-high heat until crisp. Use a slotted spoon to remove the pancetta from the pan. Place in a bowl and set aside.4 oz pancetta
- Leave the rendered grease in the pan. Add the onions and cook until soft and starting to brown, about 5 minutes. Add the garlic and cook for another 30 seconds.½ cup onion, 3 cloves garlic
- Stir in the flour to create a roux and cook for about 1 minute.1 tablespoon all-purpose flour
- Carefully pour in the heavy cream and stir until slightly thickened, about 2 minutes. Add the cheese and stir until melted. Season with ½ teaspoon of salt and pepper. Stir in the nutmeg and reserved pancetta. If the sauce is too thick, thin with more cream until the right consistency. It should be the consistency of thick gravy.⅔ cup heavy cream, ½ cup Gruyére cheese, ¼ teaspoon nutmeg
- Place the chopped sprouts in a 2-quart baking dish. Pour the cream sauce over the top of the sprouts.
- In a bowl, mix together the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the top of the cheese sauce.¾ cup Panko breadcrumbs, 3 tablespoon unsalted butter
- Bake for 20 minutes until bubbly and golden on top.
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
If you want the sprouts to be nice a chunky, simply halve them, rather than quartering them or chopping them. Depending on the size of the sprouts, if you leave them in larger pieces, they may need to bake longer to become nice and soft. After 20 minutes, pierce one with a knife. If there is much resistance, cook for another 10 minutes or so. You'll probably need to cover the dish with foil at this point to prevent the bread crumbs from browning too much.
We love using Gruyere, but other great cheese choices include white cheddar, Fontina, or Swiss.
To make the dish vegetarian, simply omit the pancetta and use two tablespoons of butter or olive oil to saute the onions and make the roux. If you omit the pancetta, you'll want to increase the salt amount to ¾ teaspoon for the sauce.
This recipe easily feeds 4 people. Double the recipe to serve 8 or more and bake in a 9x13-inch dish.
The dish can be made up to 1 day in advance, prior to baking. Cover and keep in the fridge. Take it out of the fridge a couple of hours before baking to allow it to come to room temp. Add the breadcrumb mixture and bake as directed.
Nutrition
Calories: 468kcal | Carbohydrates: 24g | Protein: 10g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1188mg | Potassium: 602mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1716IU | Vitamin C: 99mg | Calcium: 111mg | Iron: 3mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!
Cyndi Shillings says
Love you guys
Kris Longwell says
Thank you so much, Cyndi! Sending lots of love back your way, too!! xoxo Kris & Wesley