Brussels Sprouts Gratin

4.82 from 11 votes

This cheesy Brussels Sprouts Gratin is the perfect elegant side dish that pairs well with almost anything! Tender Brussels sprouts are blanketed in a velvety cheesy cream sauce and then finished with a crispy, buttery breadcrumb topping. This luxurious casserole can even be made ahead of time!

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dishes - Vegetables

Cuisine: French

Diet: Vegetarian

Servings:

Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

Butter, oil or cooking spray for the baking dish
6 strips bacon diced
2 pounds Brussels sprouts small to medium in size, outside leaves removed and stems trimmed, halved
Salt to taste
1 tablespoon all-purpose flour
2 cups heavy cream
2 cups grated sharp white Cheddar cheese or Gruyere, Fontina or Brie
Freshly ground black pepper to taste
Pinch cayenne pepper (optional)
2 slices butter-flavored bread such as brioche, coarsely ground
2 tablespoons salted butter softened or unsalted butter with a pinch of salt added
1/4 cup freshly grated Parmesan cheese

Instructions

Preheat oven to 400 degrees. Lightly butter, oil or spray with cooking spray an oval gratin-style baking dish large enough to hold all the sprouts. Set aside.
Prepare an ice bath. Bring a large, deep skillet or saucepan of generously salted water to a boil. (I use about two tablespoons of salt so the sprouts get seasoned.)
Carefully drop the Brussels sprouts into the salted water and cook for 3-4 minutes or until almost cooked. (You should be able to pierce the Brussels sprouts easily with a knife but still feel some resistance in the center and they should remain bright green.) Drain and transfer to the ice bath to cool. Drain again and blot them dry with a paper or clean kitchen towel.
Cook the bacon in the deep skillet or saute pan until crispy. Drain on a paper towel-lined plate. Set aside, but reserve the bacon drippings in the pan.
Whisk the all-purpose flour into the bacon drippings. Cook for 1-2 minutes over low heat.
Stir in the heavy cream and bring to a simmer over medium-low heat. Cook for 2-3 minutes or until beginning to thicken.
Pour the heavy cream into the saucepan and whisk in the all-purpose flour. Bring to a simmer over medium-low heat.
Add the shredded cheese by the handful and whisk after each addition until the cheese has melted and the sauce is smooth. Add salt and black pepper to taste. Add the pinch of cayenne if desired.
Stir the Brussels sprouts and bacon into the cheese sauce and stir to coat. (The cheese sauce will immediately thicken because the Brussels sprouts were cooled off.)
Pour the Brussels sprouts and bacon into the prepared baking dish.
Combine the butter, breadcrumbs and Parmesan cheese in a small bowl. Mix with your hands until the butter is mixed in and evenly distributed.
Scatter over the top of the Brussels sprouts.
Bake for 20-25 minutes or until bubbly. Cover with aluminum foil if necessary at about the 15-minute mark if breadcrumbs are getting too brown. Serve immediately.

Notes

SUBSTITUTIONS:

Suitable substitutes for white Cheddar are Gruyere, Fontina, or Brie cheese.

TIPS:

Let the shredded cheese come to room temperature before adding it to the sauce so it melts more easily.
A buttery bread, like brioche, works well for toppings like the one on this cheesy Brussels sprouts bake. Just tear the bread slices up, place them in a food processor, and pulse until they are coarsely ground.

MAKE AHEAD:

Can be assembled and refrigerated up to two days before without the topping.
Let stand at room temperature for 30 minutes before baking. Add the topping right before baking. You may need to increase the baking time.

Nutrition