Brussels Sprout Gratin

brussels sprouts,

Cheddar

all-purpose flour

thyme leaves

garlic,

salt and black pepper

heavy cream

panko breadcrumbs

Parmesan

olive oil

flat-leaf parsley

Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream.

In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture.

Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve.

Couldn’t be easier, I doubled the recipe, using cheddar and Swiss. EASY and delicious 

This was so delicious!! Made it for Christmas dinner. Definitely will be making again! 

I wasn't sure if Brussels Sprouts were going to fly with the family at Thanksgiving. It turned out to be the favorite dish! The Brussels sprouts were tender and cheesy and full of flavor. No stinky, soggy Brussels mush with this one. Just yummy goodness! Thanks Guy Fieri!

This is my favorite Brussel sprout recipe.

We use guyere as the cheese. This is an incredible vegetable dish. Even family who do not like brussel sprouts liked this! I usually cook it a little more than the recipe calls. 

This was disappointing to me.  Not sure why because I love all the ingredients but perhaps the cheese/sprout combo.  I did have to cook it a lot longer and a higher temp.  

This recipe is simply fantastic!!!! So quick and easy. I use the slicing blade of my food processor for the sprouts and half onion.....then throw the other onion and garlic in (along with two Kung Pao peppers from the garden) and use the chopping blade.  Have made it with and without the parsley, depending on whether I have it on hand or not.  Have sometimes used freeze-dried garlic. Always delicious! I LOVE not having to make a separate béchamel sauce.  This is so tasty, and and is just such a breeze to make.  Definitely worth doubling the recipe......fantastic, easy, and quick cooking side for holiday dinners.  

A new family favorite. Easy and delicious 

I’m a huge fan of roasted Brussels sprouts, but this may be my new go-to when I have some on hand!

I give it a five and I hate Brussel sorouts

This was a game changer!<div>I never liked any of the other brussels sprouts recipes I tried, but this made me a believer in one bite! Easy to make (I now buy shredded brussels sprouts), made it as written and it was perfect. I've even had leftovers for breakfast. Thanks for another killer recipe Guy &lt;3</div>

<strong>I LOVE THIS RECIPE!!!  </strong>I made a few tweaks to bring the flavors to the next level. I doubled the recipe for Xmas dinner. I baked 5 thick slices of bacon until crispy. I added shallots, and lightly sautéed them with the shaved Brussel sprouts and garlic in the bacon fat (approx. 2 tablespoons). I mixed everything together including the crumbled bacon. Placed mixture in a 13x9 baking dish. I chopped the flat parsley and mixed into the bread crumb parmesan mixture. I improvised by using a potato peeler to shave the Brussel sprouts because I couldn't find my mandolin. Everyone at dinner loved my dish. I didn't tell anyone it was Brussel sprouts until I got great reviews. Some were shocked how good it was to be Brussel Sprouts!!!! I'm going to try this recipe again and replace the Brussel Sprouts with Spaghetti Squash and see how that turns out.

YUY.  This was so good and easy to make. My family loved it.

This gratin was fabulous.  A friend brought it to our Christmas dinner and it was a major hit!  She mentioned that it did take longer to cook than was specified in the recipe.  It was perfect.

Winner-Winner, Brussel sprout dinner!  We adore roasted brussel sprouts and your gratin was superb.  I was scared to pour in the cream but you were right on and these were absolutely righteous!  Shut the front door.  This recipe is Off The  Hook! :-) Seriously  We loved it.

Oh my -- not a big fan of brussel sprouts, but this dish is a winner !  Guy you must have got this one from your days at ARC -- followed by a Merlino's Orange Freeze.  Way to go man !

WOW!!!  Would give this 5 stars had I not needed to par cook the Brussels sprouts first (I assumed from experience raw wouldn't go well) I used blanched frozen, thawed and roughly chopped sprouts.<br /><br />That being said, this was THE BEST holiday meal side dish EVER!!!  Super quick, easy, and GOURMET.  I followed the recipe to the letter other than having started with partially cooked sprouts.

I made this dish for Thanksgiving, just looking for something new to try.  It turned out so well that (by request) I am making it again for Christmas.  This is a must make!!

yum,yum,yum. I roasted my sprouts first along with some onion. Simply delicious Guy THANKS!

I made this for a pot luck. Took a chance on it based on previous reviews. People tried it that had never had brussel sprouts before and loved it. In fact, someone whispered to me that if there was a vote on best dish, mine would take the prize!<br /><br />Due to some comments about some hard pieces, I sautéd the brussel sprouts a little before putting the dish together. I also added some chopped onion with the sprouts. Other than that, I followed the recipe as written and baked it for 30 minutes.<br /><br />I will definitely make this again. If you're leery about the taste of brussel sprouts, try this recipe!

Wow! This is a winner. So delicious. I followed the recipe and did not change anything and the dish was perfect. Yhanks , Guy for a great dish.<br />Phyllis

Was never a fan of brussel sprouts, but this is good and a definite crowd pleaser!

If kids won't eat this, they'll never eat Brussel sprouts!  Ooey, gooey, cheesy goodness at its finest.  I took a little creative liberty and used a bit more cheese and spicy chipotle bread crumbs.  If there was only a faster and easier way to "shave" the Brussel sprouts...

I made this tonight and we thought it was fantastic! It went really well with our grilled pork chops. We will definitely make this again.

I MADE THIS DISH FOR A DINNER PARTY WITH MY FAMILY AND IT WAS AN IMMEDIATE HIT.  THE WHOLE CASSEROLE WAS EATEN.  IT WAS SIMPLE TO PUT TOGETHER AND JUST BAKE IT IN THE OVEN. I DID HOWEVER, USE ABOUT 1/2 CUP EXTRA CREAM AND  BAKE IT FOR 45-50 MINUTES, BUT  I WOULD MAKE IT AGAIN IN AN INSTANT.

I would give this 0 stars if I could. I used a mandolin to slice the brussels sprouts and I cooked them for more than 40 minutes at 375 and they were still bitter and very tough. The sauce was bland. All in all, a waste of good ingredients. Truly terrible, the whole thing went into the garbage. Dogs picked at it at least. 

I love Brussels Sprouts period, so there is not much that I don't like when it comes to cooking and eating them.  I did think this recipe would have been better with blanching the prepared sprouts first to bring out the flavor.  I baked according to directions and even went over the time and they still ended up being slightly Al dente and unless they're done the peak flavors are simply not there.  After I had all the ingredients assembled I thought the mixture was still a bit dry and added a bit more half and half.  I think the recipe would have been just as good with quartering the sprouts instead of shaving them, that is if doing the blanching first.  I did like the flavor of the end result though.

Made this last night to go with petite sirloin steaks and was very satisfied with end result!  I am always looking for exciting ways to cook these lovely little veggies and this is my new favorite way....  Next time I will add a bit more ( or different  kind of cheese and maybe some shallot or onion.  The only thing I did different from Guy's recipe was to cut the heavy cream with some whole milk.  About half and half ratio.  Still creamy and so delicious.  Thanks Guy for a super yummy recipe!!

I saw Guy make this on his show the other day and it sounded so good I thought I would try it as a side for the rack of lamb I was making. OMG! No other words are needed. I followed his recipe to the letter and it was one of the best brussels sprout dishes I have ever made. I am afraid of a mandolin (LOL but I sliced the brussels sprouts paper thin. They cooked beautifully. I had no issues with burning or undercooking at all. I have already sent this recipe to 5 people. Definitely a keeper. Thanks Guy! 

I love anything "gratin" and am always looking for different ways to make brussels sprouts. This was tasty, but either has to cook longer or the brussels sprouts need to be blanched for 2 or 3 minutes before slicing because the end result was a little "woody" and not very tender. I always use a combo of panko and parmesan cheese for my gratin toppings so this worked well on this dish too. If it's getting too brown, just cover loosely with foil.  I think gruyere cheese would also be good in this dish.

Made the recipe as stated and it was yummy. In fact my 7 year old snubbed it at first and I said he had to try one bite. Next thing I know he ate all of what was on his plate. I still prefer roasted brussel sprouts but these were a nice change. Bacon and more garlic would probably make it even better!

These were delicious and definitely deserve 5 stars especially given that they are so easy (assuming you have a mandoline, I wouldn't make the recipe without using it. I used less flour but otherwise made the recipe as stated. Make sure to check it when it gets close to the end because the panko started to get a little too dark. I would make this again for company, amazing!

WOW! Amazing Brussels! I saw Guy do this today and just had to try with what I had on hand and also had to cut down the amounts (made 2 servings. Used frozen Trader Joe's Belgian sprouts cut per recipe. Used way less flour (wondra, and half and half. Added a splash of good sherry, minced garlic and fresh thyme and parsley from my garden. Had the sharp cheddar and added Hormel bacon jalapeno bits. Used Progressive crispy Italian panko mixed with an Italian three cheese blend, red pepper flakes and left out the oil. I pretty much eyeballed everything and I almost ate the whole thing! Fantastic!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/020/0207/0207671

Guy makes a Brussels Sprout Gratin that everyone - even kids - will love.

brussels sprout gratin

Cook Time: 15 minutes

Total: 45 minutes

Servings: 5

Author : Guy Fieri Bio & Top Recipes

Ingredients

Instructions

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