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Screaming Heads: Brussels Sprouts Gratin Recipe

Screaming Heads: Brussels Sprouts Gratin

Recipe courtesy The Cookworks, 2003

Show: Cookworks

Episode:

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (35)

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Average Rating:

Total Reviews: 35

Showing 11-20 of 35

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  • on November 14, 2009

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    I love brussel sprouts and pondered over several recipes before choosing this one, I picked the right one. This recipe is great but its definately not going to help anyone keep the pounds off over the holidays. I didn't add the extra 1/2 cup of parm at the end because I was starting to get scared of all of the igredients that I was adding especially after the sauce started to thicken, it turned out good without it but I bet it would be good with it too. I also added an extra 3/4 pound of brussel sprouts and I like how it came out (might be a little to heavy on the sauce otherwise.

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  • on November 05, 2009

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    My family adores this--even the brussel sprout haters among us. I use less nutmeg than it calls for, but be sure to use freshly grated nutmeg. Definately use fresh brussel sprouts.

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  • on December 21, 2008

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    I LOVE brussel sprouts but this dish had more heavy, gloppy cheese sauce than it had brussel sprouts. As I completed the recipe as written, I still added about one more pound of brussel spouts, but that wasn't the answer. TOO MUCH heavy cream and half n half, too much parm cheese and definitely WAY TOO MUCH NUTMEG....1 TEASPOON ARE THEY KIDDING!!! This recipe did no justice to brussel sprouts or my stomach.

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  • on December 02, 2008

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    I made this recipe for Thanksgiving and everyone loved it. It smelled so good while it was cooking that I thought "if this tastes half as good as it smells it will be fabulous!" Well, it tasted even better than it smelled and it was FABULOUS!!!

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  • on November 28, 2008

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    Made this yesterday for thanksgiving everyone couldn't get enough of it, lots of request for the recipie!! Will definitely be making these again. I would say fresh sprouts would be best.

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  • on October 27, 2008

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    This recipe is absolutely wonderful; people who don't normally like brussel sprouts should give this a try. There isn't one person who has tried this and didn't like it. There are no adjustments necessary; I add more cheese and bacon. This dish is especially good during the holidays. Make sure not to burn the dish and keep an eye on it, stirring it occasionally.

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  • on November 24, 2007

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    This was another of my son's contributions to our "Food Network Thanksgiving" and it was a hit. It was a bit of a bother prepping the sprouts, but well worth the effort. It was a delightful change from the green beat casserole we normally have. We heated up the leftover sprouts the following evening, which we served with Rachel Ray's Turkey Croquettes with Rosemary-Mushroom Gravy and they worked equally well with this leftover meal. This is a recipe we plan on making again.

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  • on April 26, 2007

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    I used this as an alternative to boring green bean casserole at thanksgiving and it was a hit!

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  • on April 25, 2007

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    I like Brussels sprouts plain - steamed with a little salt. However, I recently decided to look for a different way to serve Brussels sprouts and found this recipe. My husband raved about it and I loved it too! I used a generic red cooking wine. I did not have any Prosciutto handy so I substituted crumbled bacon. What a good recipe -- I will make this one again and again.

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  • on February 14, 2007

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    REALLY ISN'T THAT BAD - I ALTERED IT QUITE A BIT - LEFT OUT THE ALCOHOL AND USED FRENCH CHEESE -

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