Brussels Sprouts Au Gratin are roasted until crisp, then topped with a light cheese sauce made with Gruyere and Swiss and baked until brown and bubbling – the perfect Holiday dish!
I didn’t grow up eating Brussel sprouts. I think that my parents had been turned off of them very early on, mostly by older relatives who boiled them to death. And I can’t even imagine how unpleasant that must’ve tasted.
I really didn’t discover them until a few years ago. To be honest, I have only ever roasted mine in the oven… And I just can’t simply imagine them any other way!
If you are unfamiliar with what au gratin is, it’s basically any main veggie dish with a crispy crust consisting of a cheese sauce and sometimes breadcrumbs, that is then browned. I really love gratins because who doesn’t love warm veggies with cheese! And really you can make them using almost any vegetable you like.
I grew up eating a lot of potatoes made this way(mostly from a box, lol).
Rich and creamy, this cheese-laden Brussels sprouts gratin is nothing short of over-the-top. It’s also a refreshing change for your Thanksgiving side dish line-up!
After years of creamed spinach and green bean casserole, maybe you’d like to mix up your turkey day veggies. If that’s the case, say hello to Brussels sprouts au gratin!
Even the most die-hard Brussels sprout skeptic will probably be won over by the sheer indulgent goodness of this delicious casserole.
Plus, don’t think of this yummy side as a holiday-only recipe! It’d be a Christmas dinner superstar, or really a welcome side dish for almost any meal you can imagine, particularly on a dreary winter day.
Brussel sprouts are a big favorite of our daughter Izzy.
A few tips:
Spring for real Gruyere cheese, if you can. We are only calling for a few ounces, and real Gruyere has an absolutely unmatched salty, nutty flavor. It really makes the whole dish.
Don’t skip the seasonings! The nutmeg is a tiny addition that adds major complexity to a relatively simple recipe. Nutmeg especially adds a unique warmth to the finished dish that we just adore!
How to Make This Brussels Sprouts Gratin in Advance:
If you’re getting ready for a big dinner party or a holiday feast, you can make this dish the day before. Just prepare all of the ingredients in a baking dish, cover and refrigerate.
Then, remove from the fridge, preheat the oven to 400°F and just bake as directed, adding a little extra time since the casserole will be going in cold. Ta-da, easy cheesy Brussels sprouts.
Can This Brussels Sprouts Dish Be Vegetarian?
We have had a few requests for vegetarian side dishes…
It’s easy to make this a vegetarian dish! Just remove the bacon, and add an extra tablespoon of butter. You can also swap the bacon out with mushrooms, thinly sliced zucchini or even some thinly sliced onions(which will add a bit of sweetness to the sprouts).
CJ’s FOLLOW-UP TASTE TEST:
Well I think Sarah didn’t want to me write this follow-up taste test because she left my spot off of the blog post. So why would I think that you might wonder? Well I’m a big fan of Brussels Sprouts although it’s still a relatively new food to me, because I had never had it until sometime into my later adult years. I love brussels sprouts fresh out of the oven that are roasted and prepared lots of different ways. My issues come with them the second day normally when they seem to lose their body crunch. However, these were different although I’m unsure why…maybe it was the addition of the cheese and bacon!? These lasted two days in our home, and our daughter Izzy finished them off and she only had them on the second day and she raved about them. I finished my second helping with our Alice Springs chicken recipe and they were delicious. Enjoy!
CJSKETOKITCHEN RECIPE SPOTLIGHT
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Bacon Brussel Sprouts Au Gratin
- 1 lb brussel sprouts trimmed, quartered
- 1 TB olive oil
- 1/3 cup crumbled bacon
- 2 cup gruyere cheese Optional Cheese: Swiss
- 1 cup heavy cream
- 1 tsp garlic powder
- 1 tsp herb blend
- 1/2 tsp mace
- 1 TB parmesan cheese optional
- Preheat oven to 400 degrees.
- Coat sprouts with olive oil. Roast 30 minutes. Remove and set aside
- Warm crumbled bacon.
- In a medium saucepan, heat cream to a low simmer. Be careful not to scorch. Add seasonings to taste.
- Add cheese. Whisking to combine and melt. Remove from heat.
- In an 11x7 inch baking dish, add sprouts. Top with bacon. Pour sauce over and lightly mix to combine. Top with grated parmesan if desired.
- Bake 15 minutes. Broil if desired. Let stand 15 minutes.
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