This Shredded Brussels Sprouts Gratin turns humble sprouts into a bubbling, cheesy showstopper with a golden, crunchy top. It is simple to prep, full of cozy flavor, and perfect for holidays or an easy Sunday supper.
Why You’ll Love This Shredded Brussels Sprouts Gratin
- Ultra creamy center with a crispy, buttery topping that everyone fights for.
- Easy to make ahead so hosting feels relaxed.
- Balanced flavors thanks to Dijon, thyme, and a touch of nutmeg.
- Flexible and forgiving with lots of substitution options.
- Pairs beautifully with roasted meats or a simple salad.
Shredded Brussels Sprouts Gratin Ingredients & Substitutions
- 2 lb Brussels sprouts, trimmed and thinly shredded (about 900 g). Sub: use pre-shredded bagged sprouts.
- 2 tbsp olive oil. Sub: avocado oil or neutral oil.
- 3 tbsp unsalted butter. Sub: more olive oil for dairy free, or plant butter.
- 1 large shallot, finely minced. Sub: 1/2 small onion.
- 3 cloves garlic, minced. Sub: 1 tsp garlic powder added with cream.
- 1 tsp fresh thyme leaves. Sub: 1/2 tsp dried thyme or Italian seasoning.
- 1 cup heavy cream + 1/2 cup whole milk. Sub: all half-and-half for lighter; unsweetened cashew cream for dairy free.
- 1 tsp Dijon mustard. Sub: 1/2 tsp mustard powder.
- 1/4 tsp freshly grated nutmeg. Sub: a pinch of allspice.
- 1 tsp kosher salt, plus more to taste.
- 1/2 tsp black pepper.
- 1 1/2 cups shredded Gruyere cheese, divided. Sub: Swiss, Comte, or white cheddar.
- 1/2 cup finely grated Parmesan, divided. Sub: Pecorino Romano.
- 1 cup panko breadcrumbs. Sub: gluten free panko or crushed pork rinds for low carb.
- 2 tbsp melted butter for topping. Sub: olive oil.
- 1 tsp lemon zest, plus a squeeze of lemon to finish. Sub: a splash of white wine vinegar.
- Optional: 4 slices thick-cut bacon, cooked and crumbled; chopped parsley for garnish.
Step-by-Step Instructions to Make Shredded Brussels Sprouts Gratin
Preheat and Prepare the Dish
Heat the oven to 400°F or 200°C. Grease a 3 quart baking dish or a 9 by 13 inch pan with a little butter or oil.
Shred the Brussels Sprouts
Use a food processor with the slicing disk for speed, or a mandoline. A sharp knife works too. Aim for thin slices so they wilt quickly and cook evenly.
Mix the Crunchy Topping
In a bowl, combine panko, 2 tbsp melted butter, 2 tbsp Parmesan, lemon zest, and a pinch of salt. Stir until evenly moistened and set aside.
Sauté Aromatics
Warm 2 tbsp olive oil and 3 tbsp butter in a large skillet over medium heat. Add shallot and cook 2 to 3 minutes until translucent. Stir in garlic and thyme for 30 seconds until fragrant.
Wilt the Sprouts
Add shredded Brussels sprouts, 1 tsp salt, and 1/2 tsp pepper. Cook, tossing, 4 to 5 minutes until bright green and slightly wilted. This step drives off excess moisture for a creamy, not watery, gratin.
Build the Creamy Sauce
Pour in heavy cream and milk, then add Dijon and nutmeg. Simmer 2 to 3 minutes, stirring, until lightly thickened. Off the heat, fold in 1 cup Gruyere and 1/4 cup Parmesan until just melted and glossy. Taste and adjust seasoning.
Assemble the Gratin
Transfer the mixture to the prepared dish. Sprinkle on the remaining 1/2 cup Gruyere and 1/4 cup Parmesan. Scatter the panko topping evenly across the surface. Add crumbled bacon if using.
Bake to Golden Perfection
Bake 18 to 22 minutes until bubbling around the edges and deeply golden on top. For extra color, broil 1 to 2 minutes, watching closely.
Rest and Serve
Let the gratin rest 10 minutes to set. Finish with a light squeeze of lemon and a shower of parsley. Serve warm.
Tips for Success
- Dry the sprouts well after washing so the sauce stays luscious, not thin.
- Do not skip wilting the sprouts in the skillet. It concentrates flavor and prevents excess liquid.
- Grate your own cheese for the smoothest melt. Pre-shredded often contains anti-caking starch.
- Season in layers. Salt the sprouts as they cook, then taste the sauce before baking.
- For the crispiest top, bake uncovered and use a shallow dish so steam can escape.
Variations of Shredded Brussels Sprouts Gratin
- Bacon and Onion: Add 1/2 cup caramelized onions and the cooked bacon for rich depth.
- Mushroom Thyme: Sauté 8 oz sliced cremini with the shallot until browned, then proceed.
- Cheddar Jalapeño: Swap Gruyere for sharp white cheddar and add 1 minced jalapeño for a gentle kick.
- Gluten Free: Use gluten free panko. Everything else is naturally gluten free.
- Lighter: Use all half-and-half and reduce cheese by 1/2 cup. The topping still gives great texture.
- Vegan: Use olive oil, cashew cream, and vegan cheese, plus gluten free crumbs for the topping.
Serving Suggestions: What to Pair with Shredded Brussels Sprouts Gratin
- Roast turkey, chicken, or prime rib for a holiday menu.
- Seared salmon or baked cod with lemon for a bright contrast.
- Herby pork tenderloin, glazed ham, or a simple steak.
- A crisp salad with apples, walnuts, and a mustard vinaigrette.
- Buttered baguette or warm sourdough to scoop up the creamy edges.
Storage & Reheating Instructions
- Fridge: Cool completely, cover, and refrigerate up to 4 days.
- Reheat: Bake at 350°F or 175°C for 15 to 20 minutes until hot. Broil briefly to re-crisp the top.
- Microwave: Warm individual portions, then finish under the broiler or in an air fryer to restore crunch.
- Freeze: Assemble without baking, wrap tightly, and freeze up to 2 months. Thaw in the fridge, then bake 25 to 35 minutes.
- Make-Ahead: Assemble up to 24 hours in advance. Refrigerate covered. Uncover and bake, adding 5 to 10 minutes if cold.
Memories Made Around the Table
The first time I served this at Friendsgiving, the platter was cleaned before the turkey made it around the room. Even the self-proclaimed sprout skeptics asked for seconds. Now it is that comforting staple I am always asked to bring.
FAQs
Can I use frozen Brussels sprouts? Yes, thaw fully, pat very dry, and shred. Cook a minute longer to drive off moisture before adding the cream.
How do I shred sprouts quickly? A food processor with a slicing disk works in seconds. A mandoline or sharp knife is great too. Aim for thin, even slices.
Why is my gratin watery? The sprouts were likely too wet or under-wilted. Dry thoroughly, sauté to release moisture, and bake uncovered so steam escapes.
What cheeses work best? Gruyere is classic for melt and nuttiness. Comte, fontina, or white cheddar also melt beautifully.
Can I make it ahead? Yes. Assemble and refrigerate up to 24 hours. Bake straight from cold, adding 5 to 10 minutes, and broil if needed for color.
Final Thoughts
With a velvety center, golden topping, and bright herbal notes, this Shredded Brussels Sprouts Gratin is the side that quietly steals the show. Make it once and it will find its place in your holiday rotation and on your weeknight table, too.
Shredded Brussels Sprouts Gratin (Creamy, Crispy Top)
Equipment
- 1 Large Skillet
- 1 3-quart baking dish or 9×13-inch pan
- 1 Mixing Bowl
- 1 Food processor with slicing disk (optional)
- 1 Mandoline (optional)
Ingredients
Gratin
- 2 lb Brussels sprouts trimmed and thinly shredded
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 large shallot finely minced
- 3 cloves garlic minced
- 1 tsp fresh thyme leaves
- 1 cup heavy cream
- 0.5 cup whole milk
- 1 tsp Dijon mustard
- 0.25 tsp freshly grated nutmeg
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1.5 cups Gruyere cheese shredded, divided
- 0.5 cup Parmesan cheese finely grated, divided
Crunchy Topping
- 1 cup panko breadcrumbs
- 2 tbsp unsalted butter melted
- 2 tbsp Parmesan cheese finely grated (for topping)
- 1 tsp lemon zest
- 1 pinch kosher salt
Optional
- 4 slices thick-cut bacon cooked and crumbled
- Chopped fresh parsley for garnish
- Lemon juice a light squeeze to finish
Instructions
Preheat and Prepare the Dish
- Heat the oven to 400°F (200°C). Grease a 3-quart baking dish or a 9×13-inch pan with a little butter or oil.
Shred the Brussels Sprouts
- Use a food processor with the slicing disk for speed, or a mandoline. A sharp knife works too. Aim for thin slices so they wilt quickly and cook evenly.
Mix the Crunchy Topping
- In a bowl, combine panko, 2 tbsp melted butter, 2 tbsp Parmesan, lemon zest, and a pinch of salt. Stir until evenly moistened and set aside.
Sauté Aromatics
- Warm 2 tbsp olive oil and 3 tbsp butter in a large skillet over medium heat. Add shallot and cook 2 to 3 minutes until translucent. Stir in garlic and thyme for 30 seconds until fragrant.
Wilt the Sprouts
- Add shredded Brussels sprouts, 1 tsp salt, and 1/2 tsp pepper. Cook, tossing, 4 to 5 minutes until bright green and slightly wilted.
Build the Creamy Sauce
- Pour in the heavy cream and milk, then add Dijon and nutmeg. Simmer 2 to 3 minutes, stirring, until lightly thickened. Off the heat, fold in 1 cup Gruyere and 1/4 cup Parmesan until just melted and glossy. Taste and adjust seasoning.
Assemble the Gratin
- Transfer the mixture to the prepared dish. Sprinkle on the remaining 1/2 cup Gruyere and 1/4 cup Parmesan. Scatter the panko topping evenly across the surface. Add crumbled bacon if using.
Bake to Golden Perfection
- Bake 18 to 22 minutes until bubbling around the edges and deeply golden on top. For extra color, broil 1 to 2 minutes, watching closely.
Rest and Serve
- Let the gratin rest 10 minutes to set. Finish with a light squeeze of lemon and a shower of parsley. Serve warm.