brussels sprouts gratin

Recipe by
Alice C
Richmond Hill, ON

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.

yield 6 - 8
prep time 30 Min
cook time 30 Min
method Bake

Ingredients For brussels sprouts gratin

  • 1 1/2 lb
    brussels sprouts
  • 8 slice
    bacon, cut in 1/2 inch pieces
  • 1 md
    onion, thinly sliced
  • 2/3 c
    heavy cream
  • 3/4 tsp
    salt
  • 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

  • 1
    Bring 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.
  • 2
    In the same pot, cook bacon until browned; 4 minutes. Drain on paper towel. Remove excess fat from pot.
  • 3
    In the same pot, add the sliced onion and cook until softened, 3 - 4 minutes.
  • 4
    Meanwhile, 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.
  • 5
    In a bowl, combine heavy cream, salt, thyme, pepper and nutmeg. Pour over sprouts mixture.
  • 6
    In a small bowl combine the bread crumbs with the parmesan cheese. Sprinkle over the sprouts. Dot with butter.
  • 7
    Bake until lightly browned, about 30 minutes. If baking from room temp, bake for 45 min to one hour.

Categories & Tags for Brussels Sprouts Gratin:

ADVERTISEMENT