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Brussels Sprout Gratin Recipe

Brussels Sprout Gratin

Claire Robinson

Recipe courtesy Claire Robinson

Show: 5 Ingredient FixEpisode: Thanksgiving Feast from One Grocery Bag

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (56)

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Average Rating:

Total Reviews: 56

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  • on February 15, 2012

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    Yum! This recipe was not only easy to make and amazing to eat, but it has become a holiday staple at our house. Kid & husband friendly too :

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  • on February 13, 2012

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    Made this the first time, as written and it was awesome, very flavorful bechamel. I just made it with potatoes and first sliced them with mandoline, blanched in boiling water and baked. Another great recipe!!! Thanks Claire.

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  • on January 03, 2012

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    My family loved this dish! My kids had no idea they were eating brussels sprouts. They called them mini cabbages, loved the taste and ate them!

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  • on December 26, 2011

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    Even my brussel sprout 'non-eaters' tried it and like it. Great recipe and easy to put together. I will be eating BS's more often with this recipe since I wont be the only one eating it!

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  • on December 24, 2011

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    I thought that this would be perfect for guests that may not like or had ever tried brussels sprouts....and I was right. I had no leftovers!




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  • on November 29, 2011

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    I used broccoli instead of brussel sprouts. It came out mushy : but the flavor was great. I will make this again but I wont blanch the broccoli next time that should make it a 5 star recipe. Also next time I will add some cheese to the white sauce to help it thicken.

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  • on November 26, 2011

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    I love brussel sprouts cooked just about any way. I cooked this recipe according to directions step by step, this was not edible this recipe was really bland, absolutely no flavor, except salty! I thought the cheese would livened up the dish since it said this cheese has a hint of sweetness " This was the blandddddess brussel sprout receipe I have ever had. Maybe next time I will try a different cheese and add some onion & bacon pieces & use evaporated milk because the Gyuere cheese didn't do this dish any justice. I served this at work for a thanksgiving potluck and sadly not one single soul ate it. Everyone looked at it as if they didn't want to be the first to eat any of it. So it was never touched. the presentation was pleasing (8 " cute pyrex dish. I shamelessly didn't claim the dish after the dinner was over, i told them I thought someone dropped it off. There was no way I was going to "fess up". Shame on me! I will learn from this dreadful experience.

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  • on November 25, 2011

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    This was fantastic! I made it for Thanksgiving instead of green bean casserole. It's a new family favorite. Thanks Clair!

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  • on November 24, 2011

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    I have the book "5 Ingredient Fix", and the recipe in there for Brussels Sprouts Gratin includes an important, possibly vital step to make this recipe, and I can't for the life of me figure out why the website doesn't include it. Here:

    "Make the sauce by melting the butter and flour together in a saucepan over medium heat. Cook, stirring, until smooth and bubbling, about 1 minute; slowly whisk in the milk and continue to cook, whisking frequently until think and creamy, 2 to 3 minutes. **Add 3/4 of the cheese and stir until melted and smooth.** Season the sauce well with salt and heavily with pepper."

    Hopefully this will help some of you who thought this recipe bland, or the sauce not thick enough. Try it again the right way, and you'll be all over this.

    This'd get five stars if it had the missing sentence in there...

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  • on November 20, 2011

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    Since the 3 TBS of butter is being used, add minced garlic and about 1/2 TSP of dry oregeno and basil.
    Other than that, very good recipe.

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