Brussels Sprouts au Gratin Recipe
Brussels Sprouts au Gratin Recipe photo by Taste of Home
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Brussels Sprouts au Gratin Recipe

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In our house, Brussels sprouts have always been popular. When I topped them with a creamy sauce, Swiss cheese and bread crumbs, it became a new holiday dinner tradition. —Gwen Gregory, Rio Oso, California
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 6 servings


  • 2 pounds fresh Brussels sprouts, quartered
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper, divided
  • 3/4 cup cubed sourdough or French bread
  • 1 tablespoon butter
  • 1 tablespoon minced fresh parsley
  • 2 garlic cloves, coarsely chopped
  • 1 cup heavy whipping cream
  • 1/8 teaspoon crushed red pepper flakes
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup shredded white sharp cheddar or Swiss cheese


  1. Preheat oven to 450°. Place Brussels sprouts in a large bowl. Add oil, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. Transfer to two ungreased 15x10x1-in. baking pans. Roast 8-10 minutes or until lightly browned and crisp-tender. Reduce oven setting to 400°.
  2. Meanwhile, place bread, butter, parsley and garlic in a food processor; pulse until fine crumbs form.
  3. Place roasted sprouts in a greased 8-in. square baking dish. In a small bowl, mix cream, pepper flakes, nutmeg, and remaining salt and pepper. Pour over Brussels sprouts; sprinkle with cheese. Top with crumb mixture. Bake, uncovered, 15-20 minutes or until bubbly and topping is lightly browned. Yield: 6 servings.
Originally published as Brussels Sprouts au Gratin in Taste of Home Christmas Annual Annual 2014

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cindiak User ID: 221828 198420
Reviewed Oct. 17, 2014

"I never cared for brussels sprouts until I tried this recipe. i could just make a meal of this alone."

Danielle_09 User ID: 3114908 199634
Reviewed Aug. 30, 2014

"ABSOLUTELY LOVED THIS!! I jus started getting into Brussels sprouts and this was my first time cooking with fresh and it turned out with such a great texture and flavor. I feel this could be like a base recipe for another flavor."

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