Cheesy Brussels Sprouts Au Gratin Recipe

This Brussels Sprouts Au Gratin is an elegant, cozy side dish that transforms in-season Brussels sprouts into a creamy, savory centerpiece for holiday meals. Roasted until the edges are golden and slightly crisp, the sprouts are finished under a blanket of a bright, wine-lifted cream sauce and a generous dusting of Gruyère. Topped with crisp bacon (optional), this gratin is rich, comforting, and an excellent way to elevate your Thanksgiving or winter dinner spread.

Why you’ll love this Brussels Sprouts Au Gratin

This recipe balances texture and flavor: the roasting brings out natural sweetness and creates a satisfying char, while the sauce adds silky richness and subtle acidity from white wine. Gruyère melts beautifully, creating a nutty, golden crust, and a sprinkling of crisp bacon adds a savory crunch. It’s both approachable for home cooks and impressive enough for guests.

Ingredients

• 1.5 lbs Brussels sprouts
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly cracked black pepper
• 2 tbsp salted butter
• 1.5 tbsp gluten-free flour (or regular all-purpose flour)
• 1/4 cup dry white wine
• 1/2 cup heavy cream
• 3/4 cup chicken broth
• 1/4 tsp kosher salt (for the sauce)
• 1/8 tsp ground nutmeg
• A few grinds of black pepper
• 1/2 tsp garlic powder
• 1/2 cup freshly grated Gruyère cheese
• 3 strips bacon, cooked until crisp for topping (optional)

Brussels Sprouts Au Gratin: step-by-step

Step one: Prepare the Brussels sprouts

Preheat the oven to 400°F (200°C). Trim and peel any tough outer leaves from the Brussels sprouts, then halve them (or quarter if very large). Place the halved sprouts in a 9×13 baking dish and toss with the olive oil, kosher salt, and cracked black pepper so they are evenly coated. Arrange them in a single layer for even roasting.

Bake uncovered until the sprouts are tender and the edges are golden-brown, about 20 minutes. Do not toss while roasting to preserve the caramelized edges.

Step two: Make the cream sauce

While the sprouts roast, prepare the sauce on the stovetop. In a medium skillet over low heat, melt the salted butter. Add the gluten-free flour and whisk until combined, cooking and lightly toasting the flour for about 2 minutes—watch carefully so it doesn’t burn. Slowly whisk in the dry white wine until incorporated, then add the heavy cream and chicken broth gradually while whisking to maintain a smooth consistency.

Continue whisking until the sauce thickens, then remove from heat. Stir in 1/4 tsp kosher salt, 1/8 tsp ground nutmeg, a couple of grinds of black pepper, and 1/2 tsp garlic powder. Taste and adjust seasoning if needed. Set aside until the sprouts are ready.

Step three: Assemble and bake

When the Brussels sprouts are golden, remove the baking dish from the oven and pour the cream sauce evenly over them. Sprinkle the grated Gruyère across the top in an even layer. Return the dish to the oven and bake until the sauce is bubbling and the cheese is melted and lightly browned, about 12–15 minutes.

Step four: Finish and serve

Remove the gratin from the oven and immediately top with crumbled crisp bacon if using. Let the dish rest for a few minutes so the sauce settles, then serve warm.

Recipe details

• Prep time: 10 minutes
• Cook time: 35 minutes
• Total time: 45 minutes
• Servings: 8 people

Tips, variations and serving suggestions

For best flavor, choose medium-sized Brussels sprouts that are firm and compact. If you prefer a vegetarian version, omit the bacon and use vegetable broth in place of chicken broth. Gruyère adds a nutty, melty character, but you can substitute Emmental, Comté, or a sharp white cheddar for a different flavor profile.

To make this dish ahead: assemble the cooked sprouts and sauce, top with cheese, then refrigerate uncovered or covered for up to 24 hours. Reheat in a 350°F oven, uncovered, until warmed through and the top is crisp, about 10–15 minutes. Leftovers keep well in an airtight container for 3–4 days; reheat gently in the oven to preserve texture.

Pair this gratin with roasted turkey or ham, or serve it alongside mashed potatoes and a bright green salad to balance the richness. For an extra herbaceous note, finish with a sprinkle of chopped parsley or chives just before serving.

Recipe FAQs

More Thanksgiving recipe ideas

Sausage and sage stuffing • Roasted garlic whipped potatoes • Green bean casserole • Charred carrots with herb drizzle

I hope you enjoy making and sharing this Brussels Sprouts Au Gratin. If you try it, note any tweaks you make and how it turned out — this gratin is easy to adapt to your tastes and becomes even better when you personalize the seasoning or toppings.