Brussels Sprout Gratin

Brussels sprouts in a casserole for Brussels Sprout Gratin

Brussels Sprout Gratin ~There are so many heavy hitter ingredients in this comforting side dish, it’s bound to be great. The Gruyere cheese, Marsala wine, bacon, shallots, heavy cream and fresh thyme give it a decidedly European flair.

I’m under the weather today.

I haven’t been sick in a really long time and  I almost forgot how it feels.

It feels crappy.

And when I get sick I get hungry. Ravenous, actually. And if I don’t make myself something quick it’s only a matter of time before I hit the leftover Halloween candy again.

I’m bringing out the heavy artillery comfort food here. Lots of butter, bacon, and cheese.

This gratin comes together faster than you can say chicken soup.

Even Brussels sprout haters can’t say no to this tempting dish. I love combining this maligned veggie with uber delicious ingredients like Gruyere and bacon…I know it gives sprouts an unfair advantage, but they need it! I’ve got lots of other tricly sprout recipes on the blog, a few of my faves are:

Traditionally a gratin would be served as a side dish to a meal that would have many other elements. I think, with a glass of wine and a chunk of bread to soak up any extra sauce, it’s a fine meal in itself.

Brussels sprouts in a casserole for Brussels Sprout Gratin
4.50 from 2 votes

Brussels Sprout Gratin

Author Sue Moran


  • 5-6 cups Brussels sprouts trimmed and halved
  • 4 slices bacon
  • 3 shallots sliced
  • olive oil
  • 3 Tbsp Marsala wine
  • salt and fresh cracked black pepper
  • 1/4 pound about 2 loosely packed cups grated Gruyere cheese
  • 2 Tbsp butter
  • fresh thyme leaves
  • freshly ground nutmeg
  • zest of 1/2 lemon
  • 1 cup heavy cream


  • Set oven to 350F
  • In a large pot snip the bacon into 1 inch pieces and saute over medium heat until it browns and starts to get crisp. Add in the shallots and sprouts and saute for a few minutes. De-glaze the pan with the Marsala wine, stirring up any brown bits from the bottom of the pan.
  • Put a little olive oil in the bottom of an oval gratin dish and spread out half of the sprouts in the dish. Season with salt and pepper, the thyme leaves, lemon zest, and a dash of nutmeg.
  • Sprinkle half of the cheese evenly over the top. Dot with 1 Tbsp of the butter and season with salt and pepper.
  • Top with the remaining sprouts, and the last cup of cheese. Dot with the last Tbsp of butter.
  • Pour the cream gently over the whole dish.
  • Bake for about 40 minutes until bubbling and browned.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.

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  • Reply
    April 4, 2020 at 7:12 pm

    Hi, I think I have the majority of the ingredients! What size pyrex dish would you suggest, I have a square and a couple of rectangle dishes. Thanks!

    • Reply
      April 4, 2020 at 8:12 pm

      Hey Bobbie ~ my oval dish is an 8×10 inch size, so I think a 8 or 9 inch square would work for you.

  • Reply
    June 11, 2012 at 3:12 pm

    My husband likes Brussels Sprouts very much. I am sure he will appreciate this dish a lot! Thanks for sharing.

  • Reply
    November 4, 2011 at 10:31 pm

    Sorry to read you are feeling sick! Hope you get better soon. The Brussels sprouts look yummy with that bacon! I could just smell the bacon!…

  • Reply
    Hungry Dog
    November 4, 2011 at 6:00 pm

    God, I love Brussels Sprouts. I really do. And I have never put them in a gratin. What a great idea. And you really can’t go wrong with bacon and cheese…

  • Reply
    the taupe
    November 4, 2011 at 8:50 am

    I’m so glad you posted this – I have some sprouts in the fridge just now, begging me to do something with them. Have a lovely weekend!

  • Reply
    A Bigger Closet
    November 4, 2011 at 2:13 pm

    Must. Make. This.

    I hope you feel better soon.

  • Reply
    November 3, 2011 at 10:46 pm

    I rarely eat brussel sprouts, and when I do its boiled or sauteed. This looks much more inviting

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