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


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.

About this Recipe

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