Brussels Sprouts Gratin with Bacon & Gruyère
This Brussels Sprouts Gratin combines the nutty richness of Gruyère cheese, the savory crunch of crispy bacon, and tender Brussels sprouts in a creamy sauce that’s irresistibly comforting. Perfect as a side dish or a main course, it’s baked to bubbly, golden-brown perfection. This dish is an elegant and delicious way to elevate humble Brussels sprouts into a show-stopping centerpiece for any meal.
Equipment
- Large Saucepan: Used for blanching the Brussels sprouts until tender.
- Heatproof Frying Pan: For frying the bacon, cooking the shallots, and making the sauce.
- whisk To ensure a smooth and lump-free cheese sauce.
- Oven-Safe Dish or Casserole Pan: For baking the gratin until golden and bubbly.
Ingredients
- 2 lbs small tender Brussels sprouts trimmed and halved
- 4 oz thickly sliced bacon chopped
- 3 large shallots trimmed and thinly sliced
- 1 tbsp butter
- 3 tbsps flour
- ½ cup chicken broth
- 1½ cups milk
- 1 cup packed shredded Gruyère cheese about 6 ounces
- kosher salt and freshly ground black pepper
Instructions
- Bring a large saucepan half-filled with salted water to a boil over medium-high heat. Blanch the sprouts until just tender, 3 to 7 minutes (depends on the freshness and size of the sprouts). Drain in a colander and rinse under cold water to stop the cooking.
- In a large heatproof frying pan over medium heat, fry the bacon until crisp. Using a slotted spoon, transfer the bacon to paper towels. Add the shallots to the pan and fry until tender, stirring, about 5 minutes.
- Drain off all but 2 tbsps fat and add the bacon and butter to the pan (if you don’t have 2 tbsps bacon fat, use 2 tbsps butter).
- Sprinkle the flour over the butter and cook, stirring with a whisk, until smooth. Slowly add the chicken broth, then the milk, while whisking, until thickened and smooth. Add ½ cup of the cheese and stir until smooth. Season to taste with salt and pepper.
- Add the Brussels sprouts to the sauce and stir to combine. Spread evenly. Sprinkle with the remaining cheese.
- Bake until bubbly and golden brown, about 30 minutes. (If you like, pop it under the broiler to brown the top a bit more.) Let sit for about 10 minutes before serving.
Notes
Usage Tips:
- To achieve a perfectly crisp top, broil the gratin for 1–2 minutes after baking. Keep a close eye to prevent burning.
- Use fresh and small Brussels sprouts for the best texture and flavor.
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.
Customizations:
- Swap out Gruyère for Parmesan or sharp cheddar if you prefer a different flavor profile.
- Add a sprinkle of breadcrumbs or panko on top before baking for extra crunch.
Make-Ahead Tips:
- You can assemble the gratin a day in advance and refrigerate it. Bake it just before serving, adding 5–10 extra minutes to the cooking time.
For a creamy, cheesy, and utterly satisfying side dish, try this Brussels Sprouts Gratin with Bacon & Gruyère—it’s a guaranteed crowd-pleaser!
Nutrition
Calories: 68kcalCarbohydrates: 6gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 111mgPotassium: 100mgFiber: 0.1gSugar: 3gVitamin A: 158IUCalcium: 77mgIron: 0.2mg
Tried this recipe?Let us know how it was!
