Brussels Sprouts Gratin

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.

👩🏼‍🍳 How To Make Brussels Sprouts Gratin

1. Step 1: Place the Brussels sprouts in a large bowl and toss with the olive oil, salt, and pepper.

2. Step 2: Roast the sprouts on a baking sheet. Remove from the oven and roughly chop them. Set aside. 

3. Step 3: Cook the pancetta in a skillet over medium until crispy. Remove from the skillet and set aside

4. 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. 

5. Step 5: Add the flour and cook, stirring often. Stir in the cream and cook until slightly thickened. 

6. Step 6: Add the shredded cheese and stir until melted. Season with salt, pepper, and nutmeg. 

⏲️ Finishing the Dish

7. Step 7: Place the sprouts in a baking dish and pour the cream/cheese mixture over the top. 

8. 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