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Brussels Sprouts Gratin Recipe

Brussels Sprouts Gratin

Recipe courtesy T'afia for Food Network Magazine

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (38)

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Average Rating:

Total Reviews: 38

Showing 11-20 of 38

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  • on August 18, 2012

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    Soooo good!

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  • on July 08, 2012

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    My family doesn't care for Brussels sprouts. I took this dish to Sunday brunch and it has become the favorite dish ever one wants the recipe for! I love anything spicy so I stir in a tablespoon of Sriracha (Hot chili sauce and add a tablespoon of minced garlic for full flavor. Love this recipe.

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  • on March 13, 2012

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    I made the recipe exactly as stated and it was very delicious! Will definitely make again.

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  • on December 31, 2011

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    OK, I totally hate when people review a recipe and the say they changed it. So, here I am falling on my sword. I used this as a base recipe and changed it a bit. I have a potato gratin recipe that I love and I basically did that long with this one. I added shallots, garlic and nutmeg to the cream and used cheddar and gruyere, 1 cup total. Otherwise followed the recipe exactly--it was so amazing. everyone had seconds.

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  • on December 28, 2011

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    This dish is super easy and the kids loved it! Kids that normally won't even try brussel sprouts got seconds! I had some leftovers the next day and those were delicous too! All around a great dish!

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  • on December 21, 2011

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    This recipe is a crowd pleaser and so easy to make.
    I added bacon to make it even better.
    It's now a Thanksgiving staple'

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  • on December 14, 2011

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    I made these along with some short ribs... it may have been the best meal I have cooked.

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  • on December 12, 2011

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    I took this dish to thanksgiving dinner. Everyone loved it. Thanks so much.

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  • on November 29, 2011

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    This went over really well on Turkey Day. Super easy to make, the pepper flakes gave it a nice bite, the taste of the Brussel's sprouts came through nicely without being overpowering. I did come to find after agonizing over trying to find "white" cheddar cheese, that there is actually no difference between that and what we usually think of as regular cheddar than the color. As a matter of fact the white could be thought of as being more pure since it has no added color.

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  • on November 26, 2011

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    This dish was delicious! Everyone absolutely loved it and it is super easy to make! I sauteed 1/2 cup onions and a few gloves of garlic and tossed the brussel sprouts in there after boiling them. I also used shredded cheddar because I didn't have grated cheddar.. it was soooo goood!

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