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Potato and Brussels Sprouts Gratin

Potato and Brussels Sprouts Gratin

Potato and Brussels sprouts gratin is a wonderful way to bring together two delicious vegetables into one cheesy dish. Most people think only of potatoes when they think of gratin but adding other vegetables into the mix really changes things up and adds more flavor and texture.

There are different ways to make gratin, most notably the American version and the French version. The American version mixes all of the raw ingredients into a large casserole dish with copious amounts of liquid which bakes until it is hot and bubbly.

The French version will slice the potatoes very thin and soak them to remove some of the starch from the potatoes leaving a much crisper gratin and use much less liquid in the dish producing a firmer dish.

Look how good that gruyere looks melted over everything! You can see the shapes of the Brussels sprouts under the cheese.

This recipe is going to be a mix of the two but it leans a little to the French version since that is my preference for gratins. The step I omit is the soaking of the potatoes since I am using russets which are not too starchy to begin with and we are not going to use too much liquid (cream).

The other star ingredient in this dish, the Brussels sprouts, are shaved Brussels sprouts that I bought this way at the grocery store. Using shaved Brussels sprouts helps them cook in the same amount of time as the potatoes. You should have no problem finding these in your grocery store but if you can’t find them, you can slice your Brussels sprouts into thin slices.

The shaved Brussels sprouts are a real time saver if you can find them in your store.

Here is a complete list of ingredients you will need to make this potato and Brussels sprouts gratin:

  • Russet Potatoes (baking potatoes)
  • Shaved Brussels sprouts
  • Gruyerre cheese
  • Fresh garlic or garlic powder
  • Heavy cream
  • Butter
  • salt and pepper

Normally in my recipes I am very picky about when I use fresh garlic versus garlic powder but in this recipe both versions came out great. The gruyere cheese is the other part of why this gratin leans more to the French version. It offers a wonderful creaminess and nutty flavor.

Here is a closer look at the finished gratin.

The steps to making this dish are very simple. The only special kitchen item you will need is a box grater with the side on it that has the extra large cutting area that produces large thin slices. You can also use a mandolin but I prefer not to have too many special kitchen gadgets and just make use of that box grater.

Here are what the steps look to make this dish:

  • Clean your potatoes and dry
  • Gather all of your ingredients and have them ready
  • Take your potatoes and grate them on the large slicer side of a boxed cheese grater. This will produce almost completely round thin slices of potatoes.
  • Shred your gruyere cheese.
  • Melt butter and add mix with cream
  • Assemble your layers of Brusssels sprouts, potatoes, spices, gruyere cream and butter.
  • Repeat the layers until all of the ingredients are used
  • Bake.

If you are looking for more ideas for recipes with Brussels sprouts, you can check out my Brussels sprouts with lemon or my Italian Brussels sprouts.

Very easy and not complicated at all! This dish makes a great dish to serve at large gatherings or special occasions. It also makes great leftovers the next day!

potato and brussels gratin with piece cut
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5 from 2 votes

Potato and Brussels Sprouts Gratin

A delicious gratin with potatoes, Brussels sprouts and gruyere cheese
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Side Dish
Cuisine: French
Servings: 6 people


  • 9×11 oven safe baking dish


  • 3 large russet potatoes
  • 9 oz shaved Brussels sprouts 1 bag
  • 2 garlic cloves finely minced or 1/2 tbsp garlic powder
  • 8 oz shredded gruyere
  • 1/2 cup heavy cream
  • 4 tbsp butter melted
  • 1 tbsp salt
  • 1 tbsp pepper


  • Pre-heat your oven to 350 degrees
  • Clean your potatoes and dry
  • In a small bowl, melt your butter and add to your cream then set aside
  • Take your potatoes and grate them on the large slicer side of a boxed cheese grater. This will produce almost completely round thin slices of potatoes.
  • Shred your gruyere cheese.


  • This recipe makes two thick layers of the potato and Brussels sprouts together (as one layer).
  • Start by taking a slice of potato at a time and placing them into your gratin dish just slightly overlapping one another.
  • Next, sprinkle a thin layer of your Brussels sprouts over top of the potatoes.
  • Now lightly spoon some of your cream and butter mixture over the Brussels sprouts and potato layer you made.
  • Sprinkle with your garlic evenly over the top
  • Now lightly salt and pepper the first layer
  • Sprinkle 1/3 of your gruyere over all of this.
  • Repeat the steps above for the next layer until all of the ingredients are used
  • Top the gratin with the last 1/3 of your gruyere cheese.
  • Bake for 30 minutes until it is golden on top and the gratin can be pierced easily with the tip of a knife.
  • Remove from oven and let rest for 5 minutes
  • Serve immediately.


This dish can be made mostly ahead of time by preparing all of your ingredients except the potatoes and storing in the refrigerator until you are ready to assemble. The potatoes cannot be prepped ahead of time because they will brown when exposed to air.

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