Brussels Sprouts & Cauliflower Gratin Recipe
Brussels Sprouts & Cauliflower Gratin Recipe photo by Taste of Home
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Brussels Sprouts & Cauliflower Gratin Recipe

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I combined two of my favorite vegetables in this creamy gratin to create a family-friendly dish that fits right into your busy schedule. Topped with crunchy Panko bread crumbs and savory Italian cheeses, you'll have this comforting side on the table in under an hour. —Mrs. Priscilla Gilbert, Indian Harbour Beach, Florida
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 8 servings


  • 4 cups fresh cauliflowerets
  • 4 cups fresh brussels sprouts, quartered
  • 4 Jones Dairy Farm Dry-Aged Bacon strips, chopped
  • 1 large sweet onion, chopped
  • 4 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 1-1/2 cups 2% milk
  • 2/3 cup half-and-half cream
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup panko (Japanese) bread crumbs
  • 1/3 cup grated Parmesan and Romano cheese blend

Nutritional Facts

3/4 cup: 196 calories, 10g fat (5g saturated fat), 26mg cholesterol, 547mg sodium, 19g carbohydrate (7g sugars, 4g fiber), 9g protein.


  1. Preheat oven to 375°. Place cauliflower and brussels sprouts in a large saucepan and cover with water. Bring to a boil. Cover and cook 2-3 minutes or until crisp-tender; drain.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings. Saute onion and garlic in drippings until tender. Stir in flour until blended; gradually add the milk, cream, salt and pepper. Bring to a boil; cook and stir 2 minutes or until thickened.
  3. Stir in cauliflower mixture and bacon. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake 15 minutes.
  4. Combine bread crumbs and cheese blend. Uncover vegetables; sprinkle with bread crumb mixture. Bake, uncovered, 15-20 minutes or until golden brown. Yield: 8 servings.
Originally published as Brussels Sprouts & Cauliflower Gratin in Taste of Home December/January 2012, p25

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Sfcollins User ID: 7951672 265119
Reviewed Apr. 24, 2017

"Tried this for a dinner party with family. It was a hit! Everyone loved it. Will make it again for sure."

Brooktonian User ID: 7786257 183263
Reviewed Nov. 19, 2014

"This recipe is a keeper. It was also delicious as a left over."

Uticababs User ID: 7958997 114848
Reviewed Nov. 17, 2014

"Family loved it and asked me to make again for Thanksgiving!"

mrsrlp User ID: 702963 151555
Reviewed Nov. 10, 2014

"Great recipe, easy to prepare.

P.S. I noticed on off topic some peopled mentioned being put off by the ADLI ad. They must have changed it, I only have seen a small one in some of the corners of the recipe.
A trick my husband taught me was to NEVER look at anything on line that has the word AD any where near it. Saves you getting the cookie."

cflinta1 User ID: 6535043 137693
Reviewed Apr. 22, 2014

"Loved it!! Almost followed the recipe as written - I substituted fat free half/half for the regular. I did increase the sauce by adding more half/half. Next time I will decrease the amount of garlic and try sauté the onions & garlic in olive oil rather than the bacon drippings. Trying to reduce the calories/fat where ever possible. Great recipe, Thanks!!"

RJH1972 User ID: 6914790 195932
Reviewed Oct. 14, 2012

"What a WONDERFUL recipe !! This is my husbands FAVORITE !!!"

NTEMPLE08 User ID: 6444615 119839
Reviewed Mar. 7, 2012

"Have made this several times and it has always been a hit"

[email protected] User ID: 77962 193547
Reviewed Dec. 26, 2011

"I think I used too much cauliflower and sprouts, because I thought the sauce was a little scanty. But otherwise it was simple and good, and the children ate it uncomplainingly."

gawneKOA User ID: 5557429 186893
Reviewed Dec. 25, 2011

"this delicious vege dish was a super hit on

Christmas eve. It's so creamy and the panko bread crumbs give it the right texture. We will make this again and again!"

lololori User ID: 2901988 186891
Reviewed Dec. 20, 2011

"I made this dish for Thanksgiving and have made it 2 more times since! It will be on the table for Christmas dinner this year as well. Love it!!"

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