Cheesy Brussels Sprouts Gratin

This Brussels sprouts gratin transforms the often-maligned vegetable into a luxurious side dish that even skeptics will devour. The combination of tender Brussels sprouts, savory bacon, and melty cheese creates an irresistible comfort food perfect for holiday tables or Sunday dinners.

I first made this gratin when trying to convince my Brussels sprout hating husband to give them another chance. The creamy cheese sauce and bacon won him over completely and now he requests this dish regularly throughout fall and winter.

Ingredients

• Brussels sprouts: Choose firm bright green sprouts with tightly closed leaves for the freshest flavor
• Shallots: Provide a milder sweeter onion flavor that complements the sprouts perfectly
• Garlic: Adds aromatic depth to balance the richness of the cheese
• Butter: Creates the foundation for sautéing and adds rich flavor
• Heavy cream: Forms the luxurious base for the cheese sauce
• Sharp white cheddar cheese: Brings tangy flavor that cuts through the richness
• Gruyere cheese: Adds nutty complexity and melts beautifully
• Bacon: Contributes smoky salty notes that enhance the Brussels sprouts natural flavor
• Paprika: Adds subtle warmth and color to the dish
• Fresh parsley: Brightens the finished dish with color and fresh flavor

Step-by-Step Instructions

Preheat the oven:

First set your oven to 375°F to ensure it reaches the proper temperature while you prepare the Brussels sprouts. This moderate heat allows the gratin to cook evenly without burning the cheese topping.

Prepare the Brussels sprouts:

Core each sprout by cutting off the tough stem end and remove any discolored outer leaves. Slice each sprout in half lengthwise to create flat surfaces that will caramelize beautifully during cooking.

Sauté the aromatics:

Melt butter in a large oven safe skillet over medium heat until it begins to foam. Add the sliced shallots and cook for 2 minutes until they begin to soften and become translucent. Add minced garlic and cook for 30 seconds until fragrant being careful not to burn it.

Add Brussels sprouts:

Place the halved Brussels sprouts into the skillet with the aromatics. Season with kosher salt black pepper and paprika. Stir to coat the sprouts evenly in the seasoned butter. Cook for 5 to 8 minutes stirring occasionally until the sprouts begin to soften and develop light golden edges.

Create the cream base:

Remove the skillet from heat and pour the heavy cream evenly over the Brussels sprouts. The cream will begin to warm from the residual heat of the pan which helps it incorporate better with the cheese in the next step.

Add the cheese layer:

Sprinkle the shredded cheddar and Gruyere cheeses evenly across the top of the Brussels sprouts ensuring complete coverage. The combination of these two cheeses creates the perfect balance of sharpness and meltability.

Top with bacon:

Distribute the crumbled bacon pieces over the cheese layer. The bacon adds a final savory element and creates a delicious textural contrast to the creamy gratin.

Bake to perfection:

Transfer the skillet to the preheated oven and bake for approximately 12 minutes until the cheese is completely melted bubbly and beginning to develop golden spots. The Brussels sprouts should be tender when pierced with a fork.

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My absolute favorite part of this recipe is watching the transformation of the Brussels sprouts as they cook. The way they soak up the flavors of butter and shallots before mingling with the creamy cheese sauce reminds me of why I fell in love with cooking in the first place. Every Thanksgiving my mother would make a similar dish and the smell still brings me right back to her kitchen.

Make Ahead Options

This Brussels sprouts gratin is perfect for prepping ahead of time. You can complete all steps up to the point of baking cover the skillet with foil and refrigerate for up to 24 hours. When ready to serve remove from the refrigerator 30 minutes before baking to take the chill off then bake as directed adding about 5 extra minutes to the cooking time.

Perfect Pairings

Brussels sprouts gratin makes an excellent accompaniment to roasted meats particularly ham turkey or beef tenderloin. The rich creaminess complements leaner proteins beautifully. For a complete meal serve alongside roasted potatoes or wild rice and a simple green salad with vinaigrette to cut through the richness.

Customizing Your Gratin

Feel free to make this recipe your own by incorporating different ingredients. Substitute pancetta for the bacon for a more delicate flavor or add toasted pine nuts for extra crunch. For a vegetarian version simply omit the bacon and add a teaspoon of smoked paprika to maintain that smoky flavor element. You can also experiment with different cheese combinations such as fontina or mild blue cheese for varied flavor profiles.

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This side dish proves even the most skeptical eaters can fall in love with Brussels sprouts with the right recipe.

Frequently Asked Questions

→ Can I prepare Brussels Sprouts Gratin ahead of time?

Yes! You can prepare the dish up to the baking step, cover it and refrigerate for up to 24 hours. When ready to serve, let it come to room temperature for about 30 minutes, then bake as directed, adding 5-7 extra minutes to the cooking time.

→ What can I substitute for Gruyere cheese?

If Gruyere isn't available, you can substitute Swiss cheese, Emmental, Jarlsberg, or even additional white cheddar. Each will provide a slightly different flavor profile but will work well in the creamy sauce.

→ How do I know when the Brussels sprouts are cooked properly?

Properly cooked Brussels sprouts should be tender when pierced with a fork, but still maintain some structure. They shouldn't be mushy. During the initial sauté, they'll partially cook, and they'll finish cooking during the baking process.

→ Can I make this dish vegetarian?

Absolutely! Simply omit the bacon or replace it with a vegetarian alternative like smoked almonds, toasted breadcrumbs with smoked paprika, or vegetarian bacon bits for a similar savory, crunchy topping.

→ What's the best pan to use for this gratin?

A cast iron skillet works perfectly as it can go from stovetop to oven seamlessly. Alternatively, you can use any oven-safe skillet or transfer the sautéed ingredients to a baking dish before adding the cream and cheese.

→ Can I use frozen Brussels sprouts instead of fresh?

While fresh Brussels sprouts provide the best texture, frozen can work in a pinch. Thaw and drain them thoroughly first, then reduce the initial sauté time since they're already partially cooked. The end result may be slightly softer than with fresh sprouts.