Brussels Sprouts in Marjoram Cream

My recipe for double-baked Brussels sprouts is modeled after The Union House‘s recipe featured in the Milwaukee Journal-Sentinel. The recipe as described did not work for me. I found that the Brussels sprouts were not cooked enough after 20 minutes. Additionally, the heavy cream never thickened/absorbed.

To remedy this, I added about a tablespoon of flour after the dish had been cooking for 20 minutes. Here’s where I baked it twice. (Before baking for the second time I also added two slices of provolone cheese to give the dish a bit of a flavor oomph – prior to adding the provolone cheese the only thing I tasted was cream.) The flour, provolone cheese and additional cooking time turned the dish into exactly what I wanted.



  • 1 ½ lb brussels sprouts, outer leaves removed, halved lengthwise
  • 1 ½ to 2 c. heavy whipping cream (or enough to cover)
  • 1 T. flour
  • 3 T. fresh marjoram leaves, minced
  • Salt and black pepper to taste
  • ¼ c. panko or dried bread crumbs
  • 1 T. freshly grated Parmesan cheese
  • two slices provolone cheese
  • ½ T. butter


  1. In a 4-quart saucepan, combine brussels sprouts and enough lightly salted water to cover. Bring to a boil and simmer until just tender, about 5 minutes. Drain and chill.
  2. Preheat oven to 350 degrees.
  3. In a medium bowl, stir together cream, flour and marjoram and season to taste with salt and pepper. Place sprouts in a 1 to 2-quart casserole dish and pour the cream mixture over. Sprinkle with bread crumbs and Parmesan cheese and put a chip of butter on top.
  4. Bake, uncovered, in preheated oven 15 to 20 minutes or until bread crumb mixture is lightly browned and cream is bubbling around the edges.
  5. Remove from the oven and add two slices of provolone cheese bake until the cheese has begun to brown and Brussels sprouts are cooked through.

PS – The awesome chafing dish pictured was purchased at World Market this Christmas Eve.

Recipe rating: 

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