Brussels Sprout Gratin

There was a time when I thought Brussels sprouts were only served as a side vegetable dish – perhaps boiled then sautéed in lots of butter and covered with crispy bacon. Or maybe boiled too much and served as a slimy mess next to mashed potatoes. I guess I wasn’t a fan.

Then Chez Panisse happened!

I recall going to Alice Waters’ famous Berkeley restaurant in the early 1990’s. It was the first time I tasted a Brussels sprout gratin. It was a revelation. The sprouts still had a bite, while draped in a creamy sauce. The aroma had no

Subscription Required For This Content

We recognize some people are not interested in paying for information when they feel comfortable getting something off the internet for free. That’s fine – we wish you the best and hope you have a tasty and successful journey. We believe there are those, however, who are looking for trusted sources when it comes to cooking…we hope you have found your source in us!

Our content is available without the support of advertising money. We are not influenced in any manner by advertisers or any other marketing arrangement. All of our recipes are tested extensively and written in a detailed (and hopefully entertaining) manner. We want our customers to trust the information we publish. We don’t play any of those marketing games (generating clickbait information, selling customer information to advertisers, etc.) to help our bottom-line. This is extremely important to us and something our customers demand.

Interested? Give us a try – register for an annual subscription or simply sign-up for our monthly plan and take your time to go through our information and see if this site is what you are looking for!

Subscribe now Frequently Asked Questions