This easy Brussels sprouts gratin recipe is a cheesy, creamy side dish that takes Brussels sprouts to the next level! Perfect for special occasions such as Thanksgiving or Christmas dinner!
Prep Time 10 minutes | Cook Time 30 minutes | Total Time 40 minutes
- 2 dozen Brussels sprouts trimmed & cut into halves
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup freshly grated Gruyère cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 large clove garlic minced
- 1/2 cup heavy/whipping cream
- Salt & pepper to taste
- Prep your Brussels sprouts (trim any brown leaves and the bottom of the core then cut them in half lengthwise), and grate the cheeses. Preheat your oven to 400F. Move the rack to the middle position.
- Add the oil and butter to an oven-proof skillet over medium-high heat. Once the pan is hot, add the Brussels sprouts.
- Sauté the Brussels sprouts for 8 minutes, stirring/turning them occasionally. They will brown on the outside, which will make them more flavorful.
- Take the pan off the heat and stir in the garlic, cream, and half the Gruyère.
- Top the Brussels sprouts with the rest of the Gruyère as well as the Parmesan. Place the skillet in the oven and roast for 15-20 minutes. I roasted mine for 15 minutes, and they were tender-crisp (the Brussels sprouts were average sized). Optional: you can broil it at the end if you want the cheese extra brown/bubbly (but watch it carefully).
- Season the Brussels sprouts with salt & pepper as needed. Serve immediately (the longer you leave them, the more the cheese will harden).
- Serves 4-6 depending on how much people eat.
- If you don’t own an oven-proof skillet, transfer the Brussels sprouts to a baking dish for step 5.
used my trusty 10.25″ Lodge cast iron skillet.