North Bay Produce

Brussels Sprout Gratin w/Gruyere and Parmesan

This recipe is creamy, cheesy and super tasty with the addition of sautéed Brussel sprouts. Try this dish instead of the traditional green bean casserole at your next Thanksgiving meal!
Prep Time20 min Cook Time25 min Total Time45 min Servings4 Nut Free


  • 6 oz. Brussels sprouts (cleaned, trimmed and cut in half)
  • 1 tsp garlic (minced)
  • 6 bacon strips (cooked crispy & crumbled)
  • 1 TBLS ghee
  • 1/3 cup shallots (chopped)
  • 3 TBLS parmesan cheese (finely shredded)
  • 4 oz. gruyere cheese (shredded & divided)
  • 2 tsp fresh thyme
  • 1 1/2 TBLS flour
  • 3/4 cup milk or half & half

Sharon's Hint

Whisk the cheese in slowly, stirring constantly to avoid clumping.


Step 1. 

Cook bacon until crisp and remove from pan.

Step 2. 

Add Brussels sprouts and saute on med heat until sprouts start to soften and turn brown; appx. 10 min.

Step 3. 

Remove sprouts and set aside. In same saute pan, add ghee, garlic, and shallots, stirring to soften. Sprinkle flour over shallots and stir briskly to blend.

Step 4. 

Add milk, whisking to combine. Slowly combine half the gruyere and parmesan to roux mixture, stirring until thick and smooth.

Step 5. 

Place sprouts in a well greased 8"x 8" baking dish and pour cheese mixture over sprouts, topping with remaining gruyere cheese.

Step 6. 

Bake at 400F for 20-25 min until bubbly. Top with crumbled bacon and fresh thyme before serving. 


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