Brussels Sprouts Gratin

Brussels Sprouts Gratin

Made  times
Creative Caterer 2

"A great way to have Brussels sprouts with a little more flair. The cream takes away the bitterness you usually find in Brussels. This is a family favorite during the holidays!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h servings 312 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 15.8g
  • 5%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
  2. Bring a large pot of lightly salted water to a boil. Add the Brussels sprouts and cook uncovered until tender, about 8 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the Brussels sprouts are cold, drain well, and cut in halves or quarters, depending on size. Set aside.
  3. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until limp and lightly browned, about 5 minutes. Reduce heat and stir in the Brussels sprouts. Season with salt and pepper then toss for about 1 minutes to evenly distribute the seasonings. Arrange bacon and Brussels sprouts on the prepared baking dish. Pour cream evenly over the Brussels sprouts, then sprinkle breadcrumbs and Parmesan cheese on top. Distribute pieces of butter over the bread crumbs.
  4. Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.


  1. 112 Ratings

Most helpful positive review

WOW ... 5 stars for a Brussel Sprouts recipe? Great dish. I prepared this for guests last night. I didn't know how they felt about B/S's so I prepared another vegetable side dish as well ... the...

Most helpful critical review

Granted, I only "tolerate" brussels sprouts, but I thought these were just okay, not great. First of all, they were quite a bit of work just to add a veggie to dinner. Second, what is the poin...

WOW ... 5 stars for a Brussel Sprouts recipe? Great dish. I prepared this for guests last night. I didn't know how they felt about B/S's so I prepared another vegetable side dish as well ... the...

I have made this recipe for years and it has always been a favorite. I crumble the bacon on the top instead of mixing it with the sprouts. I also leave off the extra butter on top.

Brussel Sprouts! Son LOVES them. Hubby HATES them. Made this Thanksgiving. Hubby ate a small serving to please me. then he ate 2 more to please himself. Enough said!

I have a favorite Brussels sprouts recipe that uses pecans and lemon juice but tried this one instead. So glad I did. I tweaked it a bit by adding carrots which I boiled with the sprouts, for co...

Really great. I actually used frozen (cooked al dente) brussels sprouts, since they aren't in season here. I also layered the ingredients...I put half of the sprouts, half of the bacon, etc., ...

My store didn't have either fresh or frozen brussels sprouts, and I had my heart set on trying this recipe, so I used broccoli in place of brussels sprouts. It was delicious. My husband wants ...

Made this for Easter and was very happy with how it turned out! I tried it because I had made a zucchini gratin by Ina Garten that was delicious and thought this sounded equally good. I did ma...

This was good. Some of the brussel sprouts got kind of mushy. I'm not sure if I cooked them to long or if it's because I used frozen rather than fresh. Next time I might try adding some more ...

Out of 3 different brussel sprout recipes we've tried this week, this was , hands down, the favorite by brussel sprout lovers. Non-brussel sprout lovers didn't like any of them:)

From around the web