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This Brussels Sprouts Au Gratin recipe is made with tender, shredded Brussels sprouts smothered in a rich, creamy cheese sauce made with smoked gouda, shaved Parmesan, garlic and heavy cream. Topped with crisp panko and salty bacon, these veggies becomes a classic Thanksgiving side dish everyone is guaranteed to love!

You know you’ve hit the jackpot when this cheesy Brussels sprouts casserole is served with Creole Roasted Turkey Breast and Homemade Jalapeno Cranberry Sauce for Thanksgiving dinner!

A serving of cheesy shredded brussel sprouts casserole as a Thanksgiving side dish.

Ok, I am in love. Like seriously and officially. These cheesy, shredded baked sprouts with their crisp topping might just be the best thing I have eaten in a long time. I’ve even craved them. And I’m not really a veggie lover. They’re just that good.

Why You’ll Love This Recipe Too

Flavor, flavor, flavor, flavor. For real. There is so much rich, savory goodness in this dish. I credit good cheese, real cream and garlic. Plus can we just give a minute to what smoked Gouda and bacon do together? Holy moly!
Because the Brussels sprouts are shredded in this au gratin casserole instead of whole or halved, all the reasons many people don’t like sprouts are completely eliminated. Even your most reluctant, picky veggie eater will be a convert.
If you like Broccoli Cheese Casserole or Broccoli Cheese soup, then you’ll really love this. But even more.
It smells just as good while cooking (not sprouty at all) as it tastes when it’s done. The Engineer walked in the house, took a deep breath and said, “It smells just like Thanksgiving in here!”
Practically speaking, it is a one dish casserole that is really easy to prepare (especially if you use my shortcuts) and cook with amazing results, especially when Brussels sprouts are in season.

For More seasonal Brussels Sprouts Recipes, try Parmesan Brussel Sprouts with Bacon.

Brussel sprouts au gratin in a casserole dish with a spoon showing the shredded brussel sprouts under the panko topping.

What Is Au Gratin?

Au gratin literally means “by grating” in French, and is understood to mean “with a crust.” In cooking it refers to any dish that has a top crust made from grated cheese or butter and bread crumbs that have been toasted until crisp.

If you love all things “au gratin,” then you also like my Sweet Potato Gratin with Rosemary Crust, Cheesy Meat & Potatoes Ranch Au Gratin and Ultimate Scalloped Potatoes too!

How To Choose Good Brussel Sprouts

When grocery shopping, look in the produce section for Brussels sprouts that are compact with tightly wrapped leaves. They should be firm and bright green.

We don’t want any sprouts that have yellow places, black dots (which is a fungus), or loose leaves.

The smaller sprouts tend to be more tender and sweet, while the large ones can be more bitter. Both are good for this recipe, but if cooking whole sprouts, always choose the smaller ones.

Recipe Ingredients & Overview

Ingredients for Brussel Sprouts Au Gratin include shredded brussel sprouts, shaved parmesan cheese, smoked gouda, cream, garlic, spices and a panko toppping.

I’ll walk through an overview of ingredients & steps in these next sections along with helpful tips!

Look for specifics at the end of the post in the recipe card.

Brussels sprouts (Not frozen. If you can find bagged shredded sprouts, go for it!)
smoked Gouda cheese
Parmesan cheese
heavy cream
minced garlic
green onions
chicken broth
butter
dried thyme
ground nutmeg
red pepper flakes
salt & pepper
Panko bread crumbs
butter
bacon pieces

Recipe Additions & Substitutions

Sliced mushrooms are a great savory addition to this cheesy Brussels sprouts casserole.

Moreover, you might like Gruyere cheese instead of Gouda. White cheddar is a good substitute too.

Lastly, try adding chopped pecans to your topping for more holiday goodness or even chopped pecans instead of panko for a no-carb option.

How to Make Brussels Sprouts Au Gratin

A collage showing the main steps in making brussel sprouts gratin for a vegetable side dish.

Prep the Veggies. If you aren’t using pre shredded sprouts, trim and shred the brussel sprouts using a mandolin or food processor, place them in a large mixing bowl and set aside.

In a cast iron or oven safe skillet, melt 2 tablespoons of butter on the stove top over medium high heat. Add green onions and garlic and cook them just until softened and bright green. Add the onions, garlic and butter to the shredded sprouts. Toss it all together until evenly mixed and set aside.

Make the Cheese Sauce. Return the skillet to the stovetop over medium heat. Add chicken broth and deglaze the pan if needed. Slowly stir in the heavy cream and all of the seasonings. Add grated gouda a handful at a time. Stir until melted before adding more. Add in the shaved parmesan and continue to stir until smooth and creamy.

Assemble the Casserole. Fold the brussel sprouts mixture into the cheese sauce. Place skillet in preheated oven and bake for 20-25 minutes.

Add the Topping. In a small bowl, mix together the topping ingredients. Sprinkle over the top of your brussel sprouts casserole and place back into the oven for another 5-10 minutes. If the topping is not browning as desired, you might want to turn on the oven’s broiler until the desired brownness is achieved.

Brussel sprouts casserole scooped up to show the texture of the brussel sprouts in the creamy cheese sauce.

Tips to Make the Best Brussels Sprouts Gratin

If you can find a bag of shredded brussels sprouts in your produce area, that’s a great short cut for this recipe. Just make sure you look through and pick out any stems that might have found their way in there.
I also use the packaged real bacon pieces found in the salad dressing aisle of the grocery store to save time. Real bacon pieces, NOT bacon bits. But you can make and chop your own bacon, if you like.
It is 100%, absolutely necessary to grate your own gouda cheese for the smoothest, creamiest melt and cheese sauce.

What to Serve With Creamy Gouda Brussels Sprouts Gratin on a Tuesday

This vegetable side dish is a classic on holiday tables, but it’s also killer with these weeknight meals too. Serve it with these main dishes for a very happy family!

A serving of cheesy brussel sprouts gratin showing the brussel sprouts, cheesy cream sauce and crisp panko topping.

Making Ahead, Freezing & Storing Instructions

Because this Brussels Sprouts Gratin recipe uses shredded sprouts instead of whole or halved ones, it is better prepped in advanced than made in advance. Go ahead and shred your brussels sprouts, chop your green onions, and shred your cheese 1-2 days before putting this casserole together.

The leftovers can be stored in the refrigerator for 3 days if covered tightly or in an air tight container.

I don’t recommend freezing this recipe because of the creamy cheese sauce. It just isn’t the same when thawed.

More Thanksgiving Side Dish Recipes