Brussels Sprouts Gratin Recipe

Growing up, I was unquestionably not an aficionado of brussels grows. Most likely sounds recognizable right? Unfortunately, they’re the untouchables of the vegetable world.

As a grown-up, I’ve been attempting new things, and once I attempted them simmered on a sheet container, I understood, I’d been absolutely passing up a great opportunity. Sprouts are incredible!!

Be that as it may, when I attempted them along these lines, sautéed with shallots and garlic, showered with cream, covered in gooey cheddar and bested with fresh bacon… I authoritatively began to look all starry eyed at!!

Brussels Sprouts Gratin

0 from 0 votes
Recipe by thechunkychef Course: MainCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time



Brussels Sprouts Gratin. If you are as obsessed with Brussels sprouts as I am, you’ll love these! More au gratin recipes I love are Spinach gratin, Spiralized Winter veggie medley gratin, and the classic Scalloped Potatoes Au Gratin.


  • 3 Tbsp butter

  • 1/4 cup sliced shallots (this was about 2 shallots for me)

  • 2 cloves garlic, minced

  • 32 bag bag of fresh Brussels sprouts, cored and halved (or equivalent amount of smaller containers)

  • 1/4 tsp kosher salt

  • pinch black pepper

  • 1/4 tsp paprika

  • 3/4 cup heavy cream (might be labeled as heavy whipping cream)

  • 3/4 cup shredded sharp white cheddar cheese (freshly grated is best)

  • 1/2 cup shredded Gruyere cheese (freshly grated is best)

  • 6 slices cooked bacon, crumbled (or about 1/2 cup bacon bits)

  • minced fresh parsley, for garnish


  • Preheat oven to 375 degrees F. Add butter to a large oven safe pan or skillet, and heat over MED heat. Add Brussels sprouts, shallots and garlic, seasoning with kosher salt, black pepper and paprika. Saute, stirring occasionally, about 5-8 minutes.
  • Remove pan from heat, pour in heavy cream. Sprinkle shredded cheddar and gruyere cheese all over the Brussels sprouts. Top with crumbled bacon and bake about 12 minutes, until cheese is melted and bubbly.
  • Sprinkle with additional black pepper and minced parsley if desired.


Leave a Comment