Total Time
Prep 30 mins
Cook 30 mins

A turkey or prime rib dinner just can't go without this! This can be doubled if desired. To save some time cook the sprouts hours in advance or a day ahead.

Ingredients Nutrition


  1. Set oven to 350 degrees.
  2. Grease a baking dish large enough to hold the mixture (about an 8-cup).
  3. To make the topping: stir together the bread crumbs and melted butter, add in the cheese, mix well until combined; set aside.
  4. Wash and trim the sprouts and cut an "X" in the bottom.
  5. Cook the sprouts in boiling water for about 7-8 minutes, or until fairly tender.
  6. Drain and plunge into ice water or very cold water (squeeze out any excess water with hands).
  7. Place into prepared baking dish.
  8. In a saucepan, melt butter over medium heat.
  9. Add in the thyme, fresh garlic (if using) and chopped onion; saute for 3-5 minutes until soft.
  10. Add/whisk in flour, cook whisking for 5 minutes.
  11. Add in half and half cream, seasoning salt and pepper; bring to a very light boil, and whisk continuously for about 6-7 minutes until mixture is smooth and thick.
  12. Remove from the heat.
  13. Add in the gruyere cheese; stir until melted.
  14. Pour the creamed mixture over the sprouts in the dish.
  15. Sprinkle with the topping mixture.
  16. Bake for about 30 minutes, or until golden brown and bubbly.
  17. Delicious!
Most Helpful

I was looking for a recipe for the brussels sprouts I got as part of my share from the organic farm and when I saw this had thyme (my favorite herb) and gruyere (one of my very favorite cheeses) I grabbed it. Good choice--it was FABULOUS! I followed *Parsley*'s suggestion and used a Vidalia onion. Rich with lots of flavor.

echo echo December 03, 2006

I am happy to be the first to review this recipe because it is outstanding! I did use the optional garlic and my onion was a Vidalia, so it gave this dish a wonderful sweetness. I used a combination of gruyere and Gouda cheeses. This is a real keeper that will be made again. Thanx for posting!

*Parsley* August 07, 2006