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READY IN 1 hr

Brussels Sprouts Gratin

Read Reviews (52)

"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!" — Creative Caterer

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Original recipe makes 4 servings Change Servings

1 pound Brussels sprouts, cleaned and trimmed
2 slices bacon, cut into 1/2 inch pieces
salt and ground black pepper to taste
1/2 cup heavy cream

1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter, cut into tiny pieces

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Directions

Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
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.
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.
Bake in the preheated oven until golden brown and heated through, 20 to 25 minutes.

Kitchen-Friendly View

PREP 15 mins
COOK 35 mins
READY IN 1 hr

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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 Sprouts were GONE ..... everyone really complimented the flavor. As is typical I followed the recipe for my first time making it ... no sense in rating a recipe that you've changed!!! The only things I will do differently next time are: 1) skip the butter on top 2) put the bacon pieces on top, not mixed in 3) broil for about 3 minutes at the end. Try this recipe!!!

—kaz

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Most Helpful Critical Review

May 18, 2010

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 point of eating a veggie that makes you feel guilty? They weren't really much of a hit with my kids either. Guess we'll stick with little trees (broccoli) and forgo the alien heads (brussels sprouts).

—Realmom

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75 Ratings

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Nov 28, 2009

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.

—Kinseybea

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Dec 02, 2009

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!

—KatMac

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Oct 31, 2011

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 color and because I like them! I added minced garlic to the cooked bacon in the pan and briefly sauteed before adding the vegetables. Also, I used gluten free breadcrumbs and less than half of the butter. Normally I don't cook with heavy cream and was pleasantly surprised when it created a creamy glaze that mellowed the flavor of the Brussels. Oh, and I added a good sprinkle of nutmeg with the salt & pepper. It came out wonderful and I'll be making it for Thanksgiving. Big thanks!

—quiltfairy

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Mar 19, 2010

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., etc., and just repeated the layers. Everyone LOVED it! Thanks.

—Sarah

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Apr 24, 2011

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 make a few changes, but think the recipe would be good as is too. I sauteed frozen brussels sprouts in butter, then added some salt, pepper and a dash of nutmeg, then the cream. I put the bacon, bread crumbs and parmesan on top. Will definitely make again!

—kdonovan

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Apr 25, 2011

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 flavors like garlic or onion.

—ecamensky

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Nutrition

Calories
312 kcal
16%

Carbohydrates
15.8 g
5%

Cholesterol
70 mg
23%

Fat
25.4 g
39%

Fiber
3.3 g
13%

Protein
8 g
16%

Sodium
683 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Brussels Sprouts Gratin

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 312
Calories from Fat: 229

% Daily Value *
Total Fat 25.4g 39 %
Saturated Fat 13.7g 68 %
Cholesterol 70mg 23 %
Sodium 683mg 27 %
Potassium 432mg 12 %
Total Carbohydrates 15.8g 5 %
Dietary Fiber 3.3g 13 %
Protein 8g 16 %
** Sugars 0.5g
Vitamin A 29 %
Vitamin C 118 %
Calcium 16 %
Iron 18 %
Thiamin 23 %
Niacin 20 %
Vitamin B6 16 %
Magnesium 11 %
Folate 43 %

* 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.