Brussels Sprouts Gratin Recipe (2024)

You can complete the recipe through the first sentence of step 4 (pour cream and scatter Gruyere over sprouts and toss to coat. DO NOT return to the oven). Refrigerate. The day-of, allow the dish to sit at room temperature for about a half hour then finish the dish. I hope that helps!

Can this be made the day before? Or assembled the day before and cooked the day of?

Very good, and easy with "convection Roast". Needs a little more zing and/or depth: Use strong gruyere. Consider lemon zest. Consider fish sauce instead of salt.

I took your suggestions about adding lemon zest, fish sauce instead of salt and strong Swiss Gruyere. OUTSTANDING.

I've made this several times for work functions always to rave reviews. I will say that I start by cooking a few strips of bacon and use the rendered bacon fat instead of olive oil (yes, I lead a super-healthy lifestyle). I then crumble the cooked bacon in with the breadcrumbs to give the topping some meaty richness and texture. A+

This was delicious, LOVE brussels sprouts and made a few converts as well! I added 4oz of sauteed pancetta, rendered fat and all, to the sprouts just before roasting. I also used smoked gruyère and added 3oz grated Parmesan. If doing this, don't add any additional salt...

I found this recipe somewhat disappointing. It basically tastes no different than a standard green bean casserole. When it comes to Brussels sprouts, I think I'm going to stick with bacon, garlic and just a touch of cheese to finish.

This was good, I did add cooked bacon to the topping, because, everything is better with bacon.

I agree that lemon zest and fish sauce provide welcome zip. I had to use a full cup of cream to have enough liquid to cook down. I cut the shallots and the sprouts smaller, for texture and ease of serving. Finally, use only half the panko.

This is my family's most requested dish for Thanksgiving. It's wonderfully rich and savory.In order to feed 25, I double the recipe. With the extra volume, I've found I need to do all the roasting on sheet pans rather than in the baking dish. This produces more dishes, but it's well worth it. It's best to give the sprouts plenty of space so they crisp up rather than steam. I then dump the roasted veggies in a baking pan to finish. Perfect every time.Add more garlic or shallots to taste.

Delicious, wouldn't change a thing. Was excellent accompaniment to yesterday's turkey.

One of the best recipes I've ever made—a new necessity!

1 1/2 cups panko is way too much, makes it very dry, next time I will use 2/3 to 1 cup max. Otherwise it is excellent

Delicious, but I’d suggest decreasing the panko to half or even a third. Next time I’ll try replacing the cream with white Béchamel sauce.

This recipe is a bona fide crowd pleaser! I made a double batch and added slightly more cream- the full pint- for the double recipe. I also sprinkled some pecorino romano in with the gruyere and then on top with the breadcrumb. I used leftover garlic bread as the topping. Absolutely delicious and will be adding to the Rolodex.

A crowd pleaser! Followed the directions except for substituting a sharp cheddar for the Gruyere, and it was a delicious dish that miraculously didn't drown out the flavor of the brussels sprouts but was still creamy and crispy. Had it with a standing rib roast.

Subbed Edam cheese from Aldi for the Gruyere and it was delicious. Agree with others that 3/4C bread crumbs would be PLENTY. Next time after roasting the brussels/shallots/garlic, I'll transfer to an 8x8 dish and then add the cream, cheese, and breadcrumbs. Otherwise it's a pretty thin layer in a 13x9 pan.

This recipe is one of my Thanksgiving/ dinner party go-to’s. You can absolutely sub half and half for the cream in a pinch (it may take a bit longer to reduce but the Brussels won’t suffer from the longer time in the oven). This year I substituted a very strong white cheddar for the Gruyère and my family loved it.

I always use more cream and less bread crumbs than calles for, otherwise it comes out dry

Decrease amount of bread crumbs.

This is ridiculously good. Guests request it every Thanksgiving.

I’m surprised by the 5 stars. I thought this was lacking taste. I’m far from a salt freak, but I just kept adding it.

I didn't have any cream, so I used evaporated milk. No Gruyere, so I used Parmesan. It came out beautifully! Delicious.

Followed the recipe to a "T". The taste of the shallots, tossed raw with the sprouts, overwhelmed the dish, and, to my palette, ruined it. Suggest saute the shallots before combining with the sprouts.

Add bacon to recipe and reduce amount of bread crumbs.. taste fantastic

I added the cream to the hot baking pan…Pyrex…and it exploded in my oven. Later read one should never pour liquid onto food in a very hot pyrex pan. Never again.

We really enjoyed this. I bumped up the cheese to cream ratio. Delicious on day 2 also.

I debated whether to make this because I didn’t have bread crumbs, shallots or Gruyère. Not sure how this dish tastes staying true to the recipe, but boy did it turn out fantastic with the substitutions I made. Used half an onion instead on shallots, one cup of sea salt kettle chip “crumbs” pulsed in a food processor instead of bread crumbs, subbed shredded manchego cheese instead of Gruyère, used truffle-infused olive oil, half the salt, and completely omitted the garlic. Turned out to die for.

Unreal. Divine. I didn’t have shallots so I used a large onion and it was great. I used Comte cheese from France sent to me by a friend. I think great cheese would be important here. It’s a very forgiving recipe (I was a little loose on the timings). I can’t wait to make it again.