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Brussels Sprouts Gratin Recipe

Brussels Sprouts Gratin
Source: silk


  • 1 pound Brussels sprouts, trimmed and halved
  • 2 slices bacon or veggie bacon, diced
  • 1 shallot, minced
  • 1 Tbsp margarine (or butter)
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 Tbsp flour
  • 1 cup Silk Unsweetened Cashewmilk
  • Pinch of red pepper flakes, optional
  • 1/2 cup shredded Gruyere, Manchego or non-dairy cheddar cheese
  • 1/2 cup panko bread crumbs
  • 2 tsp melted margarine (or butter)
  • 1/4 cup grated Parmesan or non-dairy Parmesan
6 servings


  • Preheat oven to 400°F. Lightly grease a 4-cup baking dish.
  • Place Brussels sprouts in a pot of boiling, salted water. Return to a boil, reduce heat and simmer until sprouts are tender, about 8 minutes. Drain.
  • In a saucepan, sauté bacon, shallot and margarine until bacon is cooked and shallot is soft.
  • Add salt, pepper and flour. Cook for 2 minutes, stirring occasionally.
  • Add Silk and simmer for 3-5 minutes, until mixture thickens.
  • Remove from heat and stir in red pepper flakes, cheese and Brussels sprouts.
  • Spoon into prepared baking dish.
  • In a separate bowl, combine bread crumbs, melted margarine and Parmesan. Sprinkle over sprouts and bake for 20-25 minutes, until bread crumbs are lightly browned and gratin is bubbling. 

Side Dishes

A recipe from silk

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