Homemade Brussels sprouts au gratin is a new twist for these superfood veggies!

Fresh Brussels sprouts are baked in a creamy cheese sauce and ready to serve in no time! This tasty recipe is creamy, savory, and oh-so-satisfying!

It’s a rich side dish to serve with a simple main dish like roasted chicken, baked ham, or pan-fried fish.

close up of Baked Brussels Sprouts Gratin

Easy Cheesy Brussels Sprouts

  • Cheesy brussels sprouts are baked in a lightly seasoned cream sauce until they are tender. It’s elegant enough for a holiday but easy enough to make any day of the week.
  • This side can be made ahead of time and baked before serving.
  • Brussels sprouts are packed with flavor and loaded with fiber and nutrients. And when they’re baked in a tasty cheese sauce, even the kids will love them!
  • This easy recipe takes only 15 minutes of prep and can be cooked alongside the main dish like baked chicken, turkey dinner, or meatloaf.
brussel sprouts , oil , parmesan , cheddar , onion powder , cream and salt and pepper with labels to make Baked Brussels Sprouts Gratin

Ingredients for Brussels Sprouts au Gratin

Brussels Sprouts – Choose heavy, firm brussels sprouts that are about the same size, so they cook evenly, and cut the larger halves into quarters if necessary.

Cheese sauce – This cheese sauce is made with heavy cream and cheese (no roux required)! Cheddar cheese and parmesan have bold flavors but try other favorites. Gruyere cheese, mozzarella, or even smoked cheddar would add great flavor.

I prefer to keep the sauce simple, but you can add a couple of cloves of garlic (saute in butter first), a pinch of fresh thyme, or dry mustard if you’d like.

Add-ins – Diced sundried tomatoes, sliced mushrooms, bacon bits, and sliced water chestnuts will add color, texture, and flavor to brussels sprouts.

A Smooth Sauce

For the best smooth sauce, grate the cheese yourself, as most pre-shredded cheese is processed with anti-caking additives, and it won’t melt as well.

Sprinkle extra cheese on top to bake until bubbly and browned.

How to Make Brussels Sprouts Au Gratin

This brussels sprouts gratin recipe is quick and easy to prepare:

  1. Cook sprouts: Pan fry brussels sprouts in olive oil until tender-crisp and slightly browned (as per the recipe below).
  2. Make the cheese sauce: Prepare the sauce with cream, parmesan, cheddar, and seasonings.
  3. Bake: Transfer the sprouts to a casserole dish and pour the cheese mixture overtop. Sprinkle with more cheese and bake browned and bubbly.

Option: Add mix 1 tablespoon of panko breadcrumbs with ½ teaspoon olive oil and add to the cheese on top for a crisp topping.

Storing Brussels Sprouts

  • Make Ahead and store in the fridge for up to 2 days before baking (perfect for prepping ahead for holidays or Christmas dinner).
  • If prepared ahead of time, remove it from the fridge and let it sit on the counter for 30 minutes while the oven preheats.
  • Let leftover brussels sprouts cool to room temperature before storing them in an airtight container for up to five days in the refrigerator.
  • Freeze leftovers in zippered bags for up to 6 weeks, and since this dish contains a dairy sauce, it might separate a bit once it’s reheated.
baked Baked Brussels Sprouts Gratin in the dish

More Cheesy Au Gratin Recipes

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cooked Baked Brussels Sprouts Gratin
5 from 25 votes↑ Click stars to rate now!
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Baked Brussel Sprouts Gratin

Brussels sprouts gratin is a deliciously creamy & cheesy side dish!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings


  • 2 pounds Brussel sprouts halved lengthwise (quartered if large)
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • cup heavy cream
  • ¼ teaspoon onion powder
  • 1 ⅓ cups sharp cheddar cheese shredded, divided
  • ¼ cup parmesan cheese shredded


  • Preheat oven to 375°F.
  • Rinse brussels sprouts and remove any wilted outer leaves. Cut them in half (or quarters if they are large).
  • Toss halved Brussels sprouts with olive oil, salt, and pepper. Cook in a skillet over medium-high heat for 5-6 minutes or until tender-crisp and slightly browned. Pour into a 2 qt dish.
  • In the same skillet, heat heavy cream, onion powder, salt, and pepper until boiling. Reduce heat and let simmer over medium heat for 2 minutes to thicken slightly.
  • Remove from heat and whisk in parmesan cheese. Stir in 1 cup of cheddar cheese. Pour over Brussels sprouts.
  • Top with remaining ⅓ cup cheddar cheese and bake for 20-25 minutes or until browned and bubbly.


Frozen Brussels sprouts can be used and should be thawed and heated first.
For the best sauce, shred your own cheeses. Packaged cheeses don’t always melt smoothly.
Prepare ahead and refrigerate for up to 2 days before baking. Remove from the fridge and let rest on the counter while the oven preheats. If the gratin is cold from the fridge, you may need to add 5 minutes of extra baking time.
5 from 25 votes

Nutrition Information

Calories: 221 | Carbohydrates: 11g | Protein: 10g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 202mg | Potassium: 474mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1360IU | Vitamin C: 96.5mg | Calcium: 233mg | Iron: 1.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. I made this to go with a grilled led of lamb. It’s excellent. I used a heck of a lot more oil. I cooked the sprouts on stove top three times as long as recommended. And I used more heavy cream. It was a hit with a famous chef. Thanks. BTW It’s BrusselS Sprouts with an “s” for your title.5 stars

    1. Thank you for sharing David! And we definitely know that it is Brussels, but most people don’t call it that .

  2. I made these last night and…just. amazing. I didn’t even use all the cheese called for and they were incredible so imagine how much better with all the cheese! Thank you for another great recipe!5 stars

  3. Hi Holly,

    I made this yesterday, and thought it was quite good.

    I did make a few small tweaks. For instance, I sauteed some chopped onion along with the Brussels sprouts. I also used sour cream instead of heavy cream (since I avoid anything that’s ultrapasteurized), and added a little water to make the sauce more pourable.

    Overall, I was pretty happy with how things turned out. Thanks for the recipe.

    Oh, just wanted to point out—throughout your recipe, you write “Brussel sprouts,” but the first word should always have an “s” at the end: “Brussels sprouts.” Hope this helps. :)

    1. When I looked up this recipe, I put in Brussels sprouts so maybe you shouldn’t be the grammar police. I hope this helps

  4. Hello! I’m making these for Thanksgiving. I’d like to make them ahead of time and then reheat. Do you think I should put everything together but stop at the baking part. Cover and refrigerate then the day of just bake for about 30 minutes?
    Thanks for the help!!

    1. Really enjoy Brussels sprouts ,plus so delicious ❣️I never cooked them fresh .IAM looking forward to trying these 2 dishes . Thank you Elizabeth5 stars