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Screaming Heads: Brussels Sprouts Gratin Recipe

Screaming Heads: Brussels Sprouts Gratin

Recipe courtesy The Cookworks, 2003

Show: CookworksEpisode: Turkey Talk

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (34)

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Average Rating:

Total Reviews: 34

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  • on November 28, 2011

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    This is a great recipe. It will make you love Brussels sprouts. I didn't have time to roast the garlic but had a jar of roasted garlic, it worked out fine. People will love this dish.

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  • on November 21, 2011

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    This recipe is amazing. I made it for Christmas several years ago and my daughter in law said that she would never even eat a brussel sprout until I served this dish. Now people beg me to bring it to dinner parties, Christmas parties, Thanksgiving... Enjoy!

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  • on November 17, 2010

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    This dish is definitely not for the faint of heart. However it is one of the most delicious combinations of ingredients I have ever tasted. The mix of prosciutto, parmesan, and roasted garlic makes every bite filled with flavor. We make a double batch of this every Thanksgiving, Christmas, and any other day we can find an excuse for this decadent dish. The only tip we have learned over the years to make sure the brussel sprouts are perfectly tender is steaming them for a few minutes before adding to the stove top mixture.

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  • on October 13, 2010

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    I made this dish a few years ago when I discoverd brussels sprouts weren't as bad as I remembered as a kid. I took this to my boyfriend's family Thanksgiving and they request it every year. So YUMMY! It is a good recipe to get people to try sprouts. PERFECTION!

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  • on January 18, 2010

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    This recipe has become a tradition in my house!

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  • on December 18, 2009

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    Absolutely the best! Christmas tradition in our house.

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  • on December 04, 2009

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    I don't care how many calories or grams of fat this may have, it is worth every mouthful! I made it for Thanksgiving and was asked by several to e-mail the recipe. I'm not waiting for another holiday or special occasion to make it again. This recipe will be a standard for us. One note - I only "halved" most of the sprouts instead of "quartering". It really depends on the size of the sprouts. I did not have the courage to skip the scoring of the ends, even though it was a little time consuming. Maybe next time I'll take my chances without scoring. Also, fresh (not frozen brussel sprouts is a must for this recipe. Enjoy!!!!

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  • on November 22, 2009

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    These are so delicious. My family wants them every year. They do not come out gloppy if you make them right. They are creamy and delicious. I cut my brussel sprouts in 1/2 after cleaning them. If you like cheese, cream and more cheese, you'll love these. Even people that say they don't eat brussel sprouts ate them and loved them I've been making them for 4 years now. Always great!

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  • on November 21, 2009

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    This is the best Brussel Sprout recipe I have ever made, even people who hate them will love this one! My family & friends ask for this for Thanksgiving, year after year!

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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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