Brussels Sprouts Gratin

Alice C


I first discovered this recipe in the 70's in Women's Weekly Magazine. I've been making it ever since at Christmas & Thanksgiving. Even the Brussels Sprouts haters like this casserole.

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6 - 8
30 Min
30 Min


1 1/2 lb
brussels sprouts
8 slice
bacon, cut in 1/2 inch pieces
1 medium
onion, thinly sliced
2/3 c
heavy cream
3/4 tsp
1/2 tsp
dried thyme
1/2 tsp
ground black pepper
1/4 tsp
ground nutmeg
1/2 c
seasoned breadcrumbs
2 Tbsp
grated parmesan cheese
2 Tbsp
butter, diced

How to Make Brussels Sprouts Gratin


  • 1Bring a large pot of salted water to a boil. Add brussels sprouts, cook until tender, about 5 minutes. Drain and rinse in cold water until cool. Cut large sprouts in half and set aside. I keep the small sprouts whole.
  • 2In the same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
  • 3In the same pot, add the sliced onion and cook until softened, 3 - 4 minutes.
  • 4Meanwhile, preheat oven to 350 degrees. Stir sprouts and bacon in with the onion. Stir to mix well. Transfer to a 1-1/2 quart casserole dish.
  • 5In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprouts mixture.
  • 6In a small bowl combine the bread crumbs with the parmesan cheese. Sprinkle over the sprouts. Dot with butter.
  • 7Bake until lightly browned, about 30 minutes. If baking from room temp, bake for 45 min to one hour.

Printable Recipe Card

About Brussels Sprouts Gratin

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American