Brussels Sprouts Gratin

This Brussels Sprouts Gratin recipe is simplified to make it a possibility any night of the week.

Sometimes I make all kinds of big plans for dinner and then when the time comes to execute them I decide it’s not worth the effort.

This explains why I never make gratins. Gratins always sound brilliant in theory, but when I’m actually supposed to be making one the idea of prepping the veg, cooking it, whisking béchamel, and grating cheese convinces me to go with something simpler. And so, my family winds up with yet another pan of roasted vegetables. Which are delicious, But never the creamily cheesy treat of a gratin.

What Is A Gratin?

First of all, if you’re not familiar a gratin is a dish that gets baked with a topping of breadcrumbs and cheese. It adds a deliciously satisfying golden brown crunch. Plus, I’m always a fan of cheese in and on my food.

You may know the technique from potatoes au gratin but you can make all sorts of dishes this way. Spinach, cauliflower, zucchini, or like today – Brussels sprouts.

Easy Brussel Sprouts Gratin

Recently, I let laziness and gratin-making unite into an easy little miracle that I call Lazy Girl’s Brussels Sprouts Gratin. Creamy, rich, cheesy, and full of vegetable goodness but you barely need to do anything at all. It’s perfection in a gratin dish!

For this Brussels sprouts gratin, the sprouts are roasted right in the gratin or casserole dish. Then you drizzle them with a bit of cream and top them with a simple breadcrumb and cheese mixture before returning it all to the oven to get a crisp top. Easy. Delicious. And best of all, it only takes 10 minutes to prep.

For the version in my photo, I transferred the roasted sprouts to individual ramekins before drizzling with cream and adding the breadcrumb topping. Extra points for prettiness. Negative points for effort. (Although it wasn’t really THAT hard).

Another fantastic and easy way to prepare Brussels sprouts is to roast them in the oven. Be sure to also check out my recipe for whole roasted Brussels sprouts.


Brussels Sprouts Gratin

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American


This Brussels Sprouts Gratin recipe is simplified to make it a possibility any night of the week.


  • 1 lb. medium-sized brussels sprouts
  • 2 Tbsp. olive oil, divided
  • Kosher salt
  • Coarse black pepper
  • ½ cup panko bread crumbs
  • ½ cup grated sharp cheddar cheese, tightly packed
  • ¼ tsp garlic powder
  • ½ cup heavy cream
  • Pinch of nutmeg


  1. Preheat oven to 425°F. 
  2. Trim the bottom stem nub off of the brussels sprouts and cut them all in half. Put the sprouts in a gratin dish or casserole dish that is wide enough that the sprouts are only one or two deep. Oh, and be sure to include any little leaves that fell off in the trimming process since these will get nice and crispy and extra delicious when roasted.
  3. Toss the sprouts with 1 tablespoon of the olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of coarse black pepper. 
  4. Roast in the oven until they are starting to get nice and brown but are still a bit al dente when pricked with a fork, 25-30 minutes.
  5. Meanwhile combine the panko, cheddar, garlic powder, ¼ teaspoon of kosher salt, and ¼ teaspoon of pepper. Use your fingers to get in there and mix it, crumbling as you go so that the cheese breaks up into smaller bits and really mixes into the crumbs. Add the remaining tablespoon of olive oil and mix up the crumbs again.
  6. Measure the heavy cream into a measuring cup and then stir in the nutmeg. Drizzle the cream over the roasted sprouts and then stir them up a bit to get them all evenly coated. Spread the breadcrumb mixture evenly on top and then return the dish to the oven until the crumbs are crispy and golden brown, 15-20 minutes. 
  7. Let it sit for 5 minutes before serving.