Rich, creamy, and laced with bits of crisp, cooked bacon and sinfully delicious cheeses this is the gratin to end all gratins. Forget the traditional potato version. We’ve traded up! It’s still easy enough for weeknights, but still oh-so elegant for holidays or other more formal dinners.
Even the staunchest of veggie haters will be won over by this incredible side dish. Blanched Brussels Sprouts are smothered and covered in a creamy bacon sauce and then baked to perfection. It’s mmm, mmm, melt in your mouth good!
So just to review, if you’ve never been tempted to try Brussels sprouts then this recipe is the one you need to try. Like, ASAP. If you’re just not a fan of Brussels sprouts, then this is the recipe that is going to convert you. If it doesn’t, well there’s just no hope for you ever jumping on the sprout band wagon.
Brussels Sprouts Gratin
2 lbs Brussels sprouts, trimmed of outer leaves and sliced in half
4 strips of bacon, diced
1 tbsp butter
3 shallots, peeled, halved, and sliced
2 tbsp all purpose flour
1 3/4 cup whole milk
1 tsp salt
scant pinch of freshly ground nutmeg
1/2 tsp dried thyme
4 oz of grated Gruyere cheese, divided into 3 ounces and 1 ounce
1. Heat a large pot of salted water, 4 quarts of water, 1 Tbsp salt. Blanch the halved Brussels sprouts for 3 to 4 minutes, until just barely tender. Use a collander to drain and then rinse with cold water to stop the cooking, and set them aside.
2. Place diced bacon in a large skillet on medium low heat. Cook until most of the fat is rendered, about 8 to 10 minutes. Remove the bacon from the pan and set aside, leaving the rendered fat in the pan.
3. Add butter to the pan and melt on medium heat. Add the shallots and gently cook until softened, about 4 to 5 minutes. Add the flour to the butter shallot mixture to make a roux, whisk for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk. Cook over medium low heat for several minutes, stirring, until the sauce thickens and coats the back of your spoon. Add in the thyme and sprinkle with nutmeg.
4. Add 3 ounces of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce. Add half of the cooked bacon back to the sauce. Taste and add more salt if necessary.
5. Preheat oven to 400°F. Butter, or spray with non-stick cooking spray, an 8×12 gratin dish or casserole . Add the Brussels sprouts into the cheese sauce. Transfer the cheesy Brussels sprouts into the casserole or gratin dish. Sprinkle with the remaining bacon and the remaining 1 ounce of grated Gruyere cheese. Bake for 25 minutes until top is lightly browned and bubbly. Remove from oven and let sit for 10 minutes before serving.
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Looks good! I could easily convert this to gluten & corn free by switching out the flour! 🙂
I love it when a recipe can be so easily adapted for everyone to enjoy. So glad you can convert it so easily!!
Brussel sprouts are the only veggie I don’t like, but this looks GOOD! I might have to give them another chance. #ibabloggers
So healthy because of the brussels sprouts- right? 😉
Of course!! 😉