I came across this recipe in a Facebook group and realized right away that it could be easily adapted to a low carb/keto dish. It is really tasty and got raves all around my table.

Gratin of Brussels Sprouts, Gruyère, and Prosciutto

Servings 8


  • 2 pounds Brussels sprouts trimmed and halved lengthwise
  • 1 Medium onion cut into small chunks
  • 1 tablespoon Extra Virgin Olive Oil
  • 1/2 teaspoon Kosher salt
  • 1/2 black pepper
  • 2 ounces Prosciutto chopped
  • 1 cup heavy cream
  • 1/4 pound Gruyère Cheese grated


  1. Heat oven to 400 degrees.
  2. Put the Brussels sprouts and onion chunks into a large bowl, drizzle in olive oil, season with salt and pepper, then toss to coat the sprouts.
  3. Spread the sprouts over a rimmed baking sheet and roast until they are mostly tender but still have a bit of resistance when you poke them with a knife, about 20 to 25 minutes. Take the sprouts out of the oven and leave the oven on.
  4. Transfer the vegetables to a 9×13 baking dish and spread the sprouts in a single layer. Sprinkle the prosciutto around the sprouts, drizzle the cream over it all, and top with the Gruyère.
  5. Bake until the cream and cheese are bubbling, 15 to 20 minutes. Let cool for about 5 minutes and serve hot.

Recipe Notes

Adapted only minimally from Six Seasons.