Description
This Brussels Sprouts Gratin is a comforting and flavorful dish featuring tender Brussels sprouts baked in a creamy Parmesan cheese sauce, topped with crispy bacon and melted cheddar cheese. Perfect as a holiday side or a hearty accompaniment to your favorite main course, this gratin combines the natural earthiness of Brussels sprouts with rich, cheesy indulgence.
Ingredients
Scale
Vegetables
- 1½ pounds Brussels sprouts, trimmed and cut in half lengthwise
Sauce
- 3 tablespoons salted butter (⅜ stick)
- 3 tablespoons all-purpose flour
- 2 cups skim milk
- Kosher salt and freshly ground black pepper, to taste
- ½ cup freshly grated Parmesan cheese
Toppings
- 8 slices crumbled cooked bacon
- 1 cup freshly shredded white cheddar cheese
Instructions
- Preheat oven: Preheat your oven to 400°F (204°C). Spray a 9×13-inch baking pan with nonstick spray and set it aside to prepare for the gratin assembly.
- Boil Brussels sprouts: Bring a large pot of salted water to a boil. Add the halved Brussels sprouts and cook for 6-7 minutes until they turn bright green and become slightly tender but still retain some firmness. Use a slotted spoon to remove them and transfer to the prepared baking dish.
- Make roux: While the sprouts cook, melt the butter in a medium saucepan over medium heat. Once melted, whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth roux without browning.
- Add milk: Gradually whisk in the skim milk, continuing to whisk constantly to prevent lumps and create a smooth sauce base.
- Simmer sauce: Reduce heat to a low simmer and cook for 5-6 minutes until the sauce thickens and becomes creamy. Stir frequently to avoid scorching.
- Season and cheese: Season the sauce liberally with kosher salt and freshly ground black pepper to taste. Stir in the grated Parmesan cheese until melted and fully incorporated.
- Add bacon: Sprinkle most of the crumbled cooked bacon over the blanched Brussels sprouts in the baking dish, reserving a little bacon for garnish.
- Combine sauce and sprouts: Pour the creamy Parmesan sauce evenly over the Brussels sprouts and bacon, making sure it coats all the pieces thoroughly.
- Add cheddar and garnish: Top the gratin with the shredded white cheddar cheese and the remaining bacon crumbles for extra flavor and texture.
- Bake: Place the gratin in the preheated oven and bake for 10-15 minutes, or until the cheese is fully melted, bubbly, and slightly golden on top. Remove from oven and serve warm.
Notes
- For extra crispiness, you can broil the gratin for 1-2 minutes at the end of baking but watch carefully to avoid burning.
- Use freshly grated Parmesan and cheddar cheese for the best melting and flavor.
- Parboiling the Brussels sprouts ensures they remain tender without becoming mushy after baking.
- You can substitute the bacon with a vegetarian alternative to make this dish meat-free.
- Feel free to add a pinch of nutmeg or garlic powder to the sauce for additional depth of flavor.
