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
    Brownieville Girl
    November 3, 2011 at 9:23 pm

    Wonderful recipe for Christmas Day dinner.

    Hope you are feeling much better.

  • Reply
    November 3, 2011 at 1:10 pm

    I love the sound of this – definitely a must try.

  • Reply
    Gerlinde in Dallas
    November 3, 2011 at 8:09 pm

    This looks like a good recipe. I always prepare brussels sprouts the same way. I’m looking forward to trying something different with them.

  • Reply
    November 3, 2011 at 7:30 pm

    I’m going to make this- looks so delicious!

  • Reply
    From Beyond My Kitchen Window
    November 3, 2011 at 7:10 pm

    I just found a new vegetable dish for Thanksgiving. This look soooo delicious.

  • Reply
    November 3, 2011 at 5:32 pm

    So sorry you aren’t feeling great, Sue. I can’t believe you actually made brussels sprouts look delicious! Way to go. These sound good and I don’t even like them most of the time.

    As for that hot chocolate recipe? HOLY smokes! It sounds divine. I’ve been meaning to look for a scratch hot chocolate recipe and I think you just found it for me. YUM!

  • Reply
    November 3, 2011 at 4:09 pm

    That’s so yummy…!!!
    M bookmarking this….have to try it

  • Reply
    From the Kitchen
    November 3, 2011 at 3:13 pm

    Lovely! I think this is in the running for out Thanksgiving table!

    So sorry to hear that you are unwell. I do believe you have found a good cure in this dish!


  • Reply
    November 3, 2011 at 2:43 pm

    I made a brussels sprout dish with apple cider and pancetta and it was delicious. This looks like a great follow up recipe.

  • Reply
    hostess of the humble bungalow
    November 3, 2011 at 2:21 pm

    This looks like a great combination of flavours.
    I hope you get well soon…it’s definitely going around here too.
    Fluids, and rest, lots of rest.
    Take care.


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