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I love this.
I make this at least once a month. I like brussels sprouts any way, but this is the best recipe. I also add garlic and use bacon most of the time as that is always in the fridge.
Great Recipe. I subbed 1/2 sm. red onion and 2 cloves pressed garlic for the shallots, and used Gouda instead of Gruyere, and topped it with a sprinkling of Panko crumbs. I took it to Easter dinner and of the 8 people there, 6 asked for the recipe.
I made these for Thanksgiving (made and assembled the day before) and they turned out beautifully and were very popular. Thank you!
Wow. This is an amazing dish! I tweaked some of the amounts of ingredients. A little more pancetta and a little more Gruyere. Added 3 cloves of diced garlic to the shallot magic and a few twists of the pepper grinder. I was out of nutmeg so improvised with pumpkin pie spice. This is so yummy it could be a main course!!!!!
So good, almost didnt make it into the oven. This will be a dish my kids remember me for.
What could be used in place of the pancetta? I don’t eat pork and wana make this because it sounds and looks delicious!
I made this for Thanksgiving dinner and end it up being too bitter. I followed the recipe, any idea what I did wrong?
All I could find were frozen brussel sprouts….any suggestions for making them work?
I’ve used fresh out of the garden. It might be the soil, but Ive never gotten a bitter Brussel sprout from the garden. Kind of sweet.
Was thinking about substituting frozen cut string beans? Do you think it would work?
No idea. If you try it, please let us know how it turns out for you!
My wife has been Celiac for several years so we always cook Gluten Free. We have found that GF all purpose flours work great for sauces/gravy’s. These flours are a mix of GF flours and work much better than a single GF flour. A good all purpose GF flour (my favorite GF flour is Domata) will work great in this recipe and I’m making it for Thanksgiving!
I need to double this recipe for Thanksgiving. What size pan should I use?
This sounds great! Can it be made ahead and frozen ? Am trying to come up with recipes for Thanksgiving that I can do a week or two before so I’m not in the kitchen in the kitchen all day. Thanks in advance for any input.
Hi Roxanne, that’s an excellent question! I have never tried freezing this. I have made put it together the day before and then cooked it on Thanksgiving day, but I haven’t frozen it. Perhaps someone else reading this could weigh in with advice?
I have a bunch of already blanched sprouts that we did not end up needing to cook on Thanksgiving (the first batch was plenty), so they the blanched ones have been in my fridge since Thursday. They still look good, so I am going to try this and freeze it. I will post an update when we take it out to eat it, whenever that is, probably Xmas.
I wasn’t a big fan of brussel sprouts as a kid. I guess no one really is, are they? In a gratin, though… I could eat the entire thing!
This was a delicious side to a roast for Christmas dinner! Made ahead of time and baked as we enjoyed snacks before dinner. Everyone sopped it up and gave compliments! It was also great as a left over, broiled in oven on a lower broil. Turned the top crispy and my veggie-shy hubby asked for me to make it again.
Just finish this dish and started eating the parts that have cooled off. This is absolutely scrumptious.
Made this for Thanksgiving, widely appreciated! Thanks for the recipe!
Assembled two dishes — baked one for T-day, and the other was refrigerated overnight and baked the next day to go with tri-tip. Both worked just fine.
Can you give some suggestions on how to make ahead? Can I make the bachamel sauce, blanch the brussel sprouts today and assemble everything tomorrow? Thanks! it looks delicious.
I’m assembling everything today and baking it tomorrow. We’ll see how that goes, I’m expecting it to work fine.
Update: it worked like a charm!
Hi! Could I make this dish the night before Thanksgiving??
I would recommend assembling it the day before and baking it on Thanksgiving day.