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Creamy Brussel Sprouts

Updated: Aug 22, 2022

Serving size 10


8 cups Brussel sprouts

2 tbsp butter

2 tbsp salt

3 shallots

1 cup heavy cream

1/4 cup milk

6 slices gouda cheese

8 slices of cooked bacon chopped

1 cup shredded white cheddar cheese

Salt and pepper to taste


  1. Pre-heat oven to 400˚F

  2. Clean and cut Brussel sprouts in half

  3. Add Brussel sprout in large pot of water and 2 tbsp of salt and boil until almost tender

  4. Drain Brussel sprouts and pat dry

  5. Finely chop shallots

  6. Heat large skillet with butter, add shallots and cook for five minutes

  7. Add Brussel sprouts to shallots and brown

  8. Stir in cream and milk and melt gouda slices one at a time while stirring

  9. Add cheddar cheese and mix until melted

  10. Butter a covered baking casserole dish

  11. Add Brussel sprouts to casserole dish and top with bacon. Note to make this vegetarian omit bacon

  12. Bake covered for 30 minutes and then take cover off for last 15 minutes

  13. Let sit 15 minutes before serving


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