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A baking dish full of Brussels Sprouts au Gratin.
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5 from 2 votes

Brussels Sprouts au Gratin

Brussels Sprouts au Gratin is a healthier twist on the classic potato dish. Brussels sprouts are mixed with a buttery, creamy sauce, topped with Gruyere cheese and breadcrumbs, then baked to toasty perfection.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Side Dish
Cuisine: American
Servings: 10 servings
Author: Jennifer Deppa


  • 2 lbs. Brussels sprouts
  • 2 Tbsp. oil avocado or olive
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. butter
  • 2 cloves garlic finely minced
  • 2 Tbsp. flour or a gluten-free 1-to-1 blend
  • 1 cup milk or a plant-based alternative
  • 1 tsp. tarragon fresh, finely chopped
  • 1 tsp. thyme fresh, finely chopped
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper
  • ¾ cup Gruyere cheese shredded
  • ½ cup breadcrumbs Panko-style
  • ¼ cup Parmesan cheese grated
  • 2 Tbsp. butter melted


  • Preheat the oven to 400 degrees.
  • Trim the ends from the sprouts and cut them in half. Add to a 7x10-inch baking dish along with the oil, ¾ teaspoon salt, and ¼ teaspoon black pepper. Toss until well coated. Bake for 15 minutes, flipping halfway through.
  • Add butter to a small saucepan over medium heat. Once melted, add the garlic and continue sauteing for 30 seconds, or until fragrant.
  • Sprinkle in the flour and whisk until combined.
  • Slowly begin adding in the milk, ¼ cup at a time, whisking well after each addition.
  • Once all of the milk has been added and the sauce has thickened, stir in the tarragon, thyme, salt, and pepper.
  • In a small bowl mix together the breadcrumbs, Parmesan cheese, and melted butter.
  • Pour the sauce over the roasted Brussels sprouts. Sprinkle with the Gruyere cheese and then the Parmesan-breadcrumbs.
  • Reduce the oven temperature to 350 degrees and bake for 25-30 minutes, or until the crumbs are golden.
  • Let sit for 10-15 minutes before serving so the sauce can thicken up. Enjoy!



Meal Prep and Storage

  • To Prep-Ahead: To save time, you can prep the Brussels sprouts a couple of days before, just leave them in the fridge until you're ready to use them. You can also make this dish in its entirety and just warm it up when you're ready to enjoy it, but wait to addd the cheese and breadcrumbs.
  • To Store: Keep leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
  • To Freeze: While you can freeze this recipe, the Brussels sprouts might get soggy upon thawing. Be sure to completely cool before wrapping tightly and freezing for up to 6 months.
  • To Reheat: This dish is best warmed up in the oven at 350℉. You can use the microwave, but it will be mushy.


Calories: 194kcal | Carbohydrates: 15g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 466mg | Potassium: 399mg | Fiber: 4g | Sugar: 2g | Vitamin A: 991IU | Vitamin C: 78mg | Calcium: 191mg | Iron: 2mg