Brussels Sprouts Gratin

Brussels Sprouts Gratin Recipe
Brussels sprouts…

These brilliantly green miniature cabbages are packed with vitamins A and C and folic acid and are a great source of fiber, but sadly are underrated or unloved by many.

Just bring up their name in a crowd of people and watch people instantly start making the icky face.

Perhaps it’s because most people haven’t had them prepared properly. Boiling them or steaming them can not only REALLY stink up your house, but might not be the best way to tempt your family with their health benefits either.

My favorite way to fix them is to roast them in the oven, or to sauté them in olive oil in my iron skillet until the cut flat side of them gets nicely brown and carremelized. Here’s another recipe for you if you want to try them out again. My Sautéed Brussels Sprouts with Bacon and Pine Nuts.

But this one is SO decadent and yummy, I believe just about anyone, no matter how much they turn their nose up at Brussels sprouts, would be able to not only just handle, but enjoy as well.

Start out by either thinly slicing your Brussels sprouts. You can with chop them with a knife, or toss them into the food processor like I did.

The fun thing about the food processed way is, while I normally would chop off the little core ends before cooking them whole (they’re a bit tough), I left them right on to shred them. And while most of them shredded into strips, the center of each little cabbage remained in a slice causing a different texture which was fun in the final product.

Next up, I made the sauce.

I started with a roux, by adding 3 tablespoons each of butter and flour. Whisk it over medium heat after the butter melts for about 3-4 minutes to cook out the flour taste and let it brown.

Then add one cup of whole milk (cold) and continue whisking until it barely begins to bubble, then add another cup of milk.

If your sauce gets too thick, just drizzle in a bit more milk to thin.

Remove that from the heat and grate up two cups of Gouda cheese. If you can’t find Gouda, Gruyere would be just as delicious. I just happened to have a huge hunk of Gouda in my fridge needing a use.

Add one and one-half cups of the cheese to the milk mixture and whisk it until it melts almost entirely. Save the other 1/2 cup for the gratin topping.

Then pour your sauce into the bottom of a 9×11 baking dish (I used my Le Creuset 2 quart baker). And then dump your Brussels sprouts right on top of the sauce, and gently toss it all to coat.

Shaved Brussels Sprouts
Now, tear up two pieces of bread and pop them into your food processor and whiz them up to make bread crumbs.

Toss them with the remaining half-cup of cheese.

And sprinkle it over top of your gratin evenly.

Melt two tablespoons of butter in the microwave and drizzle it over top.

And bake it at 350 for 45 minutes.

The top will be crispy and yummy, and the filling will be a melty yumminess

Now, answer me this. Do you like Brussels Sprouts? I encourage you to give them a try this way if you don’t!!

Brussels Sprouts in Bowl

Brussels Sprouts Gratin

Yields 8

15 minPrep Time

45 minCook Time

1 hrTotal Time

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  • 4 cups shredded Brussels sprouts
  • 4 T. butter
  • 4 T. four
  • 2 c. whole milk or half-n-half
  • 2. c. shredded Gouda cheese (or Gruyere)
  • 1/2 t. salt
  • 1/4. T. pepper
  • 2 slices bread or 3/4 c. breadcrumbs or Panko
  • 2 T. butter


  1. Preheat oven to 350º.
  2. Shred Brussels sprouts
  3. Grate cheese
  4. Melt butter over medium heat in skillet, then add flour.
  5. Whisk for 3-4 minutes letting roux brown and cook out flour taste.
  6. Add milk, a cup at a time, whisking for a minute in between cups allowing sauce to barely bubble. Then add second cup and whisk until barely bubbling again.
  7. Remove pan from heat.
  8. Stir in 1 1/2 cups of the cheese. (Reserve other half cup for topping).
  9. Pour sauce into sprayed 9 x 11 baking dish (or 2 quart).
  10. Top with shredded Brussels sprouts and toss gently to coat with cheese sauce
  11. Add 2 slices bread to food processor and pulse until fine bread crumbs form.
  12. Mix with remaining 1/2 cup of cheese and sprinkle evenly over top of gratin.
  13. Melt butter in microwave and drizzle over top of bread crumbs evenly.
  14. Bake for 45 minutes.

Check out what other fabulous food bloggers are cooking up with this week’sfeatures ingredient – Brussels sprouts for Food Networks Fall Fest!

Feed Me Phoebe: Roasted Brussels Sprout and Gruyere Toasts
Jeanette’s Healthy Living: Tangy Brussels Sprout Apple Salad
Big Girls, Small Kitchen: Roasted Brussels Sprout Salad with Maple Vinaigrette and Crunchy Breadcrumbs
Napa Farmhouse 1885: Roasted Brussels Sprouts Salad with Tahini Vinaigrette
Red or Green: Spicy Skillet Brussels Sprouts with Bacon
Elephants and the Coconut Trees: Sauteed Brussels Sprouts with Yogurt Garlic Dip
Domesticate Me: Brie Quesadillas with Brussels Sprouts, Bacon and Beer-Glazed Onions
Virtually Homemade: Pan-Roasted Brussels Sprouts with Butternut Squash
Dishing: Brussels Sprouts with Plain Omelette
Devour: Chefs’ Best Brussels Sprouts
Weelicious: Shredded Brussels Sprouts with Poppy Seeds
FN Dish: Thanksgiving’s Finest Brussels Sprouts Sides


Butter Herb Roasted Turkey Breast

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Turkey breasts are a great alternative to a huge turkey for a smaller group for Thanksgiving, especially if your group favors white meat.

To begin, make a DIY roasting pan by simply taking a shallow 9 X 13 dish.  Instead of a metal rack, we’re going to use vegetables instead. They will serve to add some flavor and moisture as well to the turkey breast.

Chop up two carrots and 2 celery and one large onion making sure to keep the sizes similar.  Sprinkle them in the bottom of the pan. Also chop 2-3 garlic cloves in halve and scatter them around.

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Lay 2-3 sprigs of rosemary, thyme, parsley or any other savory herb around the vegetables.

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Now let’s mix up our herbed butter mix.

Measure four tablespoons each of butter and olive oil into a bowl.  Make sure the butter is room temperature and mash these together with a fork.  Next add in some spices.  Add in 1/2 teaspoon of sage and thyme and a 1/2 teaspoon of black pepper Mash again with fork until it’s all mixed up well.

Butter rub turkey

Make sure your turkey breast its thoroughly dried.

dry turkey

And rub the entire thing inside and out with the herbed butter mixture.

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Make sure you lift up the skin wherever you can and rub some of the mixture underneath the skin as well.

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Also make sure you rub some of the butter mixture inside the cavity of the bird.

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Once you get the bird coated, place it gently on top of the vegetable herb bed you made for it earlier.

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Pop this into a 325º oven for an hour.  At the end of an hour, take it out and baste it with the glorious juices that will be gathered underneath it.

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Return your pan to the oven and let it go another hour to hour and a half, depending on the size of your bird.  See below for time suggestions.

  • Breast, 4 to 6 pounds ……. 1 1/2 to 2 1/4 hours
  • Breast, 6 to 8 pounds ……. 2 1/4 to 3 1/4 hours

HOWEVER, the best bet to getting a perfect and safe roast is to stick a meat thermometer in the thickest part of the breast (not too close to the bone), and take it out when it reaches 160º.

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Place a tinfoil “tent” over it and let it rest for 20 minutes or so.

Then plate it up and let everyone admire its loveliness before you carve it up.

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If your group is quaint and small this Thanksgiving, try a turkey breast….it’s a beautiful thing.

Butter Herb Roasted Turkey Breast

Yields 8

10 minPrep Time

150 minCook Time

2 hr, 40 Total Time

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  • 1 (6=8 poundd) turkey breast, bone in and skin on
  • 4 T. butter
  • 4 T. olive oil
  • 1/2 t. pepper
  • 1/2 t. dried sage
  • 1/2 t. dried thyme
  • 2 carrots
  • 2 stalks celery
  • 1 large onion
  • 3 cloves garlic
  • Fresh herbs of choice like sage, rosemary, parsley and thyme


  1. Preheat oven to 325º.
  2. Cut up carrots and celery and onion into same size chunks.
  3. Cut garlic in half
  4. scatter all vegetables over bottom of 9 x 13 pan
  5. Mix butter and olive oil together with fork.
  6. Add spices and mix again
  7. Rub with hands all over turkey, under skin and inside cavity
  8. Place turkey breast on vegetables
  9. Place uncovered in oven and roast one hour
  10. Baste with juices
  11. Return to oven one more hour checking every 15 minutes until meat thermometer inserted into breast measures 160º.
  12. Loosely tent with foil and let rest 30 minutes before carving.
Recipe Type: Main Dish



How to Dry Brine a Turkey

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What is this thing called “dry brining” anyway?

It’s brilliant, that’s what. For those of you who don’t have room in your refrigerator for a giant bird in an equally giant vat of brining liquid or don’t want to mess with changing out ice in a cooler for days, this is a good solution to add some flavor to your turkey and some moisture as well.

The science behind dry brining is the salt mixture pulls out some of the moisture from the turkey, mixes it with the salt and spices and then reabsorbs it back into the turkey pulling the flavor with it. Heads up though – if you are on a medically necessary low-salt diet, this may not be for you!

Start out with a thoroughly de=thawed turkey or turkey breast, which we’re using today.  Pat it dry with a paper towel or two.

dry turkey with paper towel

Next, mix up your dry rub.  Measure 1/3 cup of kosher salt, 1 teaspoon of black pepper, 1 tablespoon of garlic powder, 1 1/2 teaspoons of dry sage and 1 teaspoon of dried thyme together in a bowl.

Dry rub collage

Rub this all over your turkey.

dry rubbing turkey

Don’t forget the inside.

dry rub inside of turkey

Once you get your turkey thoroughly rubbed, place it in a large oven bag or brining bag (sometimes found in stores near Thanksgiving) and place it on a platter or in a shallow container for a minimum of 24 hours.

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For a turkey breast, I’d suggest 48 hours and for a turkey, I’d put it in the refrigerator on the Sunday night before Thanksgiving.

If you don’t want to spring for a bag, I’d just put it in a shallow roasting pan and cover it like I did. No fancy equipment needed folks.

Since we’re doing a turkey breast which is about 7 pounds, I am taking mine out after 48 hours.  There shouldn’t be a need to rinse it off as the dry brining process should have drawn the seasoning into the thickness of the meat. You might see a bit of spice from the pepper and herbs on the skin, but if you see too much salt, feel free to give it a rinse.

If you’re doing a large turkey, flip the turkey after a day and half and the night before you cook it, uncover it and let it air dry until the next morning.

Dry brined turkey

And you are now ready to go on to the next step and roast your turkey.  But this one is already packed full with layers of seasoned flavor!

How to Dry Brine a Turkey

Yields 12

10 minPrep Time

10 minTotal Time

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  • 1 turkey or turkey breast (double the following recipe for a whole turkey)
  • 1/3 c. kosher salt
  • 1 t. black pepper
  • 1 T. garlic powder
  • 1 1/2 t. dried sage
  • 1 t. dried thyme


  1. For turkey breast - do the following 48 hours before cooking
  2. For whole turkey - do this the Sunday night before Thanksgiving.
  3. Thoroughly pat the turkey dry
  4. Mix all ingredients together and rub all over turkey, inside and out
  5. place turkey in a brining bag or oven roasting bag and place in refrigerator until the night before Thanksgiving. Remove bag and allow skin to dry overnight or 8 hours before placing in oven.
  6. Roast as usual (see my butter herb roasted turkey for further instructions)
Recipe Type: Main Dish



© Katie Johnstonbaugh and Dishin & Dishes, [2009-2013]. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Katie Johnstonbaugh and Dishin & DIshes with appropriate and specific direction to the original content.